Egg Biryani

Egg Biryani dum anda, muttai, motte, kodi guddu
Eggs are a good choice as part of healthy balanced diet, so its often consumed on a daily basis. Any dish prepared with Egg is always delicious so is the Egg Biryani, which is a hearty flavorful comfort food. It also elevates everyday favorites and gives a new spin with full of substantial flavors. 


1. Basmati rice - 2 cups
2. Eggs - 4 nos.
3. Tomatoes - 2 to 3 medium size
4. Onions - 2 nos.
5. Ginger and garlic paste - 1 1/2 tbsp.
6. Cinnamon stick - medium piece
7. Cloves - 3 to 4 nos.
8. Star Anise - 1 no.
9. Black Cardamom - 1 no.
10. Bay leaf - 2 no.
11. Stone flower (Chadila) - a small piece
12. Green chilies - 2 no. (slit into 2)
13. Lemon juice - 1 tsp. 
14. Coriander and mint leaves - handful
15. Oil - 2 tbsp.
16. Clarified butter (ghee) - 1 tbsp.
17. Salt to taste

egg biryani
Main ingredients for cooking Egg Biryani

To marinate the boiled eggs:

1. Thick curd - 1 cup
2. Ginger and garlic paste - 1/2 tbsp.
3. Green chilies - 1 nos.
4. Mint and coriander leaves - handful
5. Black peppercorns - 4 to 5 nos.
6. Chilly powder - 1/2 tsp.
7. Black cumin seeds (Shah Jeera) - 1/2 tsp.
8. Salt - 1/4 tsp.

Cooking Method:

1. Get the eggs boiled ready by taking the outer skin of it and slit on the sides with the help of a knife. In the meanwhile work on the marination part by crushing the peppercorns, shah jeera, green chilies, mint and coriander leaves in the pestle and mortar coarsely. 

2. In a bowl, take the curd, adding the crushed peppercorns, shah jeera, green chilies paste, mint and coriander paste to it. Finally add ginger and garlic paste, chilly powder and salt, adding the boiled eggs to it and keep aside for around 15 minutes until you work on the remaining part.

3. Keep some water say around 5 cups to boil. Simultaneously heat oil and ghee in a cooking pot, add cinnamon, cloves, star anise, black cardamom, stone flower, bay leaf followed by green chilies and onions. Saute for 2 minutes and add ginger garlic paste and tomatoes and cook until the tomatoes get mushy. Now add the marinated contents, including egg to it and let it cook until the gravy gets thickened and oil leaves the sides of the pot.

4. Remove only the eggs to a separate plate and keep aside to add it later.

5. Now add 2 to 2 1/2 cups of water to the gravy adding the salt too. Make sure you add perfectly as half a tsp. of salt is already been added while marinating the eggs.

6. Add rice to the boiling water and before the water gets absorbed whole, remove the pot and place the pot on a hot old pan placed over the fire on low heat (Can replace the eggs at this time before closing the lid or can also place the eggs before serving). Upon the cooking pot, place the hot water container and allow it to stay there atleast for around 15 minutes. Complete the preparation of the dish by finally adding lime juice, and chopped mint and coriander leaves finally.

7. Serve warm with any side dish of your choice and enjoy this Egg Dum Biryani to the heart's content.

Egg Dum Biryani, layering, Hyderabadi biryani, mughal biryani
Egg Biryani (Unda Biryani)


1. Use a old pan to place it under the hot pot for cooking Egg Biryani on dum.

2. You can also cook this Dum Egg Biryani, by cooking the rice half way adding bay leaf and then do the layering by placing the curry and then rice, layer after layer. Finally you can finish it off by adding saffron soaked in milk for that extra color and some caramelized onions and some lime juice too.

3. Can place the boiled sauteed in gravy eggs wholly in the Biryani or it can be cut into half for a nice presentation.

You might also Like:

Mix Veg Cheese Balls
Chivda Mixture

Veg Noodles

Paneer Butter Masala

Cheese Broccoli Tomato Salad