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Hyderabadi egg dum biryani

Sarika Singh
20 minutes
Prep Time
50 minutes
Cook Time
4 People
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ABOUT Hyderabadi egg dum biryani RECIPE

Today i am here with my other cuisine dish, from Hyderabad .So to tingle your taste buds with such heavenly one pot delicacy, I am here with my delicious egg biryani. Very quick as compared to other biryani recipes and awesomely delicious. A must try for egg and biryani lovers.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Hyderabadi
  • Pan fry
  • Simmering
  • Whisking
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For Rice:
  2. 2 cup rice
  3. 2 cardamom
  4. 2 cloves
  5. 1 inch cinnamon
  6. 1 star anise
  7. 1/2 tsp salt
  8. 2 tsp oil
  9. For eggs:
  10. 4-6 eggs ( hard boiled)
  11. 1/4 tsp turmeric powder
  12. 1/2 tsp coriander powder
  13. 1/2 tsp biryani masala powder
  14. 1/2 tsp red chilli powder
  15. 1 tbsp ghee
  16. FOR CURRY:
  17. 2 big onions , thinly sliced
  18. 1 tbsp garlic, minced
  19. 1/2 tbsp ginger, grated
  20. 2-3 green chillies, broken in half
  21. 4-5 medium tomatoes, finely chopped
  22. 1/2 cup curd
  23. 1/4 tsp turmeric powder
  24. 1 tsp coriander powder
  25. 1 1/2 tbsp biryani masala powder
  26. 2 tsp kashmiri red chilli powder ( can use chilli powder for more spice)
  27. 1 tsp garam masala powder
  28. salt to taste
  29. Oil+ ghee
  30. salt to taste
  31. For Tempering:
  32. 4-5 green cardamom
  33. 4-5 cloves
  34. 2 inch cinnamon sticks
  35. 2 Bay Leaves
  36. 1 tsp cumin seeds
  37. 1 tsp Fennel seeds
  38. 8-10 black pepper
  39. For layering:
  40. 2 big tomatoes , round sliced
  41. 1/4 cup saffron infused milk
  42. 1/2 cup coriander leaves, finely chopped
  43. 1/2 cup mint leaves, finely chopped
  44. Fried cashews or almonds
  45. 1/2 cup fried onions
  46. kewra essence or rose water


  1. For rice:
  2. Boil all the ingredients given under rice section in enough water till rice is 80 % cooked . Now drain and keep aside till needed .
  3. For eggs:
  4. Heat ghee in a pan add all dry spices and fry for a minute. Now add boiled and peeled eggs. Cut eggs in half and fry till spices are well coated and eggs become golden. Keep aside till needed.
  5. For Curry:
  6. Heat ghee and oil in a wok and add all tempering spices. Fry till fragrant and add sliced onions. Fry till onions become transparent. Now add ginger garlic and chilies .
  7. Saute for a minute and add chopped tomatoes along with turmeric powder, red chili powder, biryani masala powder and coriander powder. Cook till tomatoes get Missy and all spices are well cooked.
  8. Now add well beaten Curd, stirring continuously to prevent Curd from curdling. Let come it to boil then add salt and garam masala powder. Simmer for 5-6 minutes or till gravy become little thick.
  9. For layering:
  10. Arrange tomatoes in a heavy bottom pan then pour 1/3 gravy over it. Divide rice into 3 parts.
  11. Spread 1 part of rice over gravy then sprinkle some coriander and mint leaves, fried onions , kewra essence and 1 tbsp of Saffron milk. Now pour 1/3 gravy all over rice. Again spread 1/3 rice and repeat all as above.
  12. Now spread remaining gravy and arrange eggs over it. Finally spread remaining rice and put all reaming layering ingredients on it.
  13. Cover with a aluminum foil and put heavy lid on it. Now keep it on a tawa and put on dum at minimum flame for 20 - 25 mins.
  14. After done, let it sit for another 10 mins then flip it to make rice fluffy and serve hot with raita, salad and papad. Heavenly one pot meal is ready to eat.

Reviews (1)  

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Milli Garg
Milli Garg   Apr-24-2018

Simply awesome.

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