Egg Dum Biryani-Layered Egg Biryani-Anda Biryani

egg dum biryani

Preparation Time-40 minutes


  • Long grain bastmati rice-300 gm
  • Boiled and peeled egg-6
  • Boiled potato-3 (optional)
  • Curd/Yogurt -250 gm
  • Shahi jeera/plain jeera-1 tsp
  • Bay leaves-2
  • Green cardamom-6
  • Black cardamom-2
  • Mace (Javitri)-1
  • Cinnamon stick-2 inch
  • Clove (lavang)-4
  • Green chilli-2
  • Chopped onions-4 
  • Chopped coriander leaves-1/3 cup
  • Chopped mint leaves-1/3 cup
  • Saffron(kesar)-2 pinch ((soaked in milk)
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1/2 tsp
  • Shahi biryani masala-3 tbsp
  • Salt to taste
  • Food colour-1 tsp
  • Cooking oil-3 tbsp
  • Ghee-3 tbsp

Ingredients for masala paste:

  • Green chilli-2
  • Ginger-2 inch
  • Peeled garlic-12
  • Chopped onions-3 (small)
  • Coriander leaves-1/2 cup
  • Mint leaves-1/2 cup


Masala Paste Process:

  • Put chopped onion, coriander leaves, mint leaves, green chilli, ginger and garlic in a blending jar.
  • Add little water (1/4 cup) and blend it into smooth paste.

Onion Fry process:

  • Heat oil, deep fry the finely chopped onions till it turns golden brown.
  • Take out the fried onion on the kitchen towel to absorb extra oil.

Boiled Eggs and potatoes fry process:

  • Prick the boiled eggs with knife and cut the boiled potatoes into two pieces each.
  • Add little turmeric powder, red chilli powder, salt in the eggs and potatoes, mix it properly.
  • Heat little oil in a pan and shallow fry the eggs and potatoes for 2 minutes on medium flame.
  • Take out the fried eggs and fried potatoes from the pan, keep it aside for further use.

Rice Preparation:

  • Put 2.5 litre of water in a pan, let it come to boil.
  • Add washed rice, 4 green cardamom, 1 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt.
  • Add 1 tsp ghee, mix it and cover the pan, boil the rice on high flame until it is 70% cooked.
  • Turn off the flame and drain the rice properly (you may remove the whole spices).

Frying masala:

  • Heat oil in a pan, add remaining whole spices and green chilli, fry it for 20-30 seconds.
  • Add blended masala paste, turmeric powder, red chilli powder and salt to taste and mix it
  • Cook it for 2-3 minutes on medium flame, keep stirring in between.
  • Reduce the flame to low and add curd into the masala(whisk the curd before use), keep stirring.
  • Add shahi biryani masala and mix it, cover the pan and cook it for 3-4 minutes on low flame, turn off the flame.

Biryani Layer preparation:

  • Take a deep and thick bottom pan, put the cooked masala paste on the base of the pan.
  • Add 1 tsp ghee, half of the fried onions,  fried eggs and potatoes on the masala paste.
  • Put all the rice on it  and spread it evenly, add 2 tsp of ghee on rice. 
  • Add saffron soaked milk on half of the rice and 1 tsp food colour on remaining half.
  • Sprinkle remaining fried onions, coriander leaves, mint leaves on top of the rice.

Note: You may add kewra water and rose water for restaurant style aroma.

 Cooking process:

  • Seal the edges of the pot with foil paper, put a heavy tawa/lid on top of the sealed pot.
  • Turn on the flame and put the biryani pot on it, cook it on medium flame for 6-7 minutes.
  • In the meanwhile turn on the other burner of gas and heat a tawa.
  • Shift the biryani pot on tawa after 6-7 minutes of cooking on direct flame.
  • Cook it on tawa for 10 minutes on medium flame, turn off the flame.
  • Remove the foil paper carefully to avoid the steam.
  • Serve in a plate, garnish with onion and lemon slices.
  • Ready to eat with raita or any of your favourite gravy.



You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *