Authentic Dum Egg Biryani Recipe(Anda Biryani)
Learn how to make perfect homemade dum egg biryani with log grain basmati rice, hard boiled eggs, crispy fried onions and biryani masala.
Ingredients
For Making Egg Masala Gravy
- 4 tablespoon oil
- ¾ cup fried onion see recipe instructions on how much and at which stage to add fresh onions
- 1 tablespoon garlic paste
- 1 tablespoon ginger julienne
- 2-3 green chillies (sharp), slit but kept whole
- ½ cup hot water or as needed
Whole Spices for Egg Masala
- 1 large bay leaf
- 4 green cardamom
- 1 teaspoon shahi jeera caraway seeds
- 3 cloves
- ¼ piece star anise
- 1-2 twig mace
Ground Spices for Egg Masala
- ½ teaspoon turmeric powder
- 2 teaspoon kashmiri chilli powder
- 1.5 teaspoon red chili powder I use extra hot, please adjust quantity to taste
- 1 tablespoon coriander powder
- 1.5 tablespoon biryani masala powder use any brand you prefer
- ½ cup tomato sauce tomato puree
- ½ cup plain yogurt whisked, make sure yogurt is not sour or watery
- 1 teaspoon salt or to taste
To Boil Rice
- 6-8 cup water
- 1 tablespoon oil
- 1 tablespoon lemon juice
- 1 inch cinnamom stick
- 4 green cardamom
- 400 g basmati rice I use extra long grain basmati rice
Biryani Assembly
- 2-3 tablespoon fresh cilantro chopped, or as needed
- 2 tablespoon fresh mint chopped, or as needed
- 2 teaspoon biryani masala powder divided
- ½ cup fried onions divided, or as needed
- 2-3 green chillies
- 2-3 tablespoon ghee melted, or as needed
- food color
- 1-2 teaspoon kewra water
Instructions
Boil the Eggs & Soak Basmati Rice
- Rinse basmati rice 3–4 times or until water runs clear. Soak in excess water for 20-30 minutes. Depending on the quality of your rice, you may soak longer.
- Place eggs in a saucepan and cover with cold water.
- Bring to a gentle boil, then simmer for 10–11 minutes. Fill a large bowl with cold water and ice cubes.
- Switch off the stove. Remove eggs using a sieve and place into the ice water bath for 3-5 minutes. This makes it easier to peel.
- Peel the eggs, and set aside. Optional: Prick the eggs lightly with a fork.
Make the Egg Masala
- In a wide, heavy-bottomed cooking pot, on medium flame, heat up the oil.
- Add all the whole spices- bay leaf, shah jeera, green cardamoms, cinnamon, star anise, cloves and mace. Let them sizzle for a few seconds.Note - If you are using 1.5 cup fresh sliced onions, add them at this stage and sauté on medium heat until golden brown. This can take 10–12 minutes — stir frequently for even browning.
- Lower the heat and place the eggs in the cooking pot. Sprinkle salt and saute the eggs in oil for 1-2 minutes until a very light golden coating or spots appear. There's no need to make the egg skins super cripsy.
- Then add the garlic paste, ginger julinnes and green chilli. Stir around and cook for 1-2 minutes until the raw smell goes away.
- Add the fried onions and sprinkle all the ground spices. Add ⅓ cup to ½ cup hot water and cook (bhuno) for 1-3 minutes till the raw smell of ground spices is gone. Once you see oil seperating on the sides of the pot,
- Once you see oil seperating on the sides, add the tomato sauce and cook for 1-2 minutes until the oil starts separating. Tomato sauce cooks down pretty quickly. Taste and adjust the salt in the
- Lower the heat and add whisked yogurt. Immediately start stirring and continue for 2 minutes until the yogurt is warmed through and forms part of the masala. This prevents yogurt from curdling.
- Cook everything on low flame for 3–4 minutes more until thick and well-blended. Add hot water if needed to adjust the consistency. Taste and adjust the salt. We don't want a runny gravy else your biryani will be soggy but we dont want super dense or thick masala either. Sprinkle chopped cilantro.
Cook the Rice
- In a large pot, add 6–8 cups of water. Add all the whole spices, lemon juice and oil. Bring to a rolling boil.
- Drain the soaked rice. Add soaked rice to the boiling water. One of the ways to check if rice is fully done is that the rice starts and boil until the rice is 90% cooked — firm but cooked when bitten.
- Drain immediately and spread the rice on a large plate to prevent overcooking.
Layer The Biryani
- In a heavy-bottomed biryani pot or Dutch oven, spread a layer of par cooked basmati rice (about half). Sprinkle a teaspoon of biryani masala powder over the rice.
- Spoon all of the egg masala with the eggs over the rice evenly.Add ginger julienne, chopped mit and cilantro and hanful of birista along with green chillies(optional)
- Top with the remaining rice. Again sprinkle biryani masala, fried onions, plus some more fresh herbs. Drizzle with melted ghee and kewra water. Dot the rice layer with drops of food color.
Dum Cook
- Cover the pot tightly with a lid. You can seal the edges with dough if your lid isn’t heavy or tight-fitting.
- Place a tawa/griddle under the pot to avoid direct heat and create gentle dum.Place the biryani pot on very low heat for 20–25 minutes.Alternatively you may dum cook in a low oven(200F) for 30 minutes.
- Switch off the heat and let it rest, covered, for 10 minutes before opening.
- Gently fluff the biryani with a flat spatula, making sure you don’t break the eggs. Serve hot with cucumber or boondi raita, onion salad, and papad.
Tried this recipe?Let us know how it was!