Start Reading Mode
Hyderabadi Egg Dum Biryani

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
4 eggs - boiled and peeled
salt to taste
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp ginger garlic paste
1/2 tsp garam masala powder
pinch of black pepper corn powder
2 cardamoms powdered
2 tbsp coriander leaves - finely chopped
2 tbsp mint leaves
3-4 green chilies - slit
1 cup yogurt
4-5 medium size onions - sliced and deep fried
1/2 tsp lemon extracted juice
1 tbsp oil
3 cups basmati rice - soaked for 30 minutes
1 cardamom
1 small piece of cinnamon stick
1 -2 cloves
1 bay leaf tej patta
1/2 tsp shahi zeera caraway seeds
2 black pepper corns
salt - to taste
2 glasses water for boiling rice
Garnishing during dum
1 tbsp deep fried onion - finely crushed
1 tbsp mint leaves
1 tbsp coriander leaves
2 saffron strands infused in 1 tbsp milk
1 tsp ghee
1 tbsp oil
1 small size lemon extracted juice

Nutritional information

208.02 g
95 g
148.87 g
602 mg
2509 mg

Hyderabadi Egg Dum Biryani

  • Eggetarian
  • 30 mins
  • Serves 4
  • Easy


  • Rice

  • Garnishing during dum

How to make Hyderabadi Egg Dum Biryani


  • Pour garam masala powder, salt, red chili powder, turmeric powder, and ginger garlic paste in a bowl.
  • Make a paste from coriander, mint leaves, and green chilies.
  • Add a pinch of salt to those ingredients and combine this paste with the marinade.
  • Add the beaten yogurt and onions into the marinade.
  • Add cardamom powder and black pepper corn powder.
  • Mix the mixture thoroughly.
  • Add some oil and extracted lemon juice.
  • Mix all the ingredients thoroughly.
  • Add peeled boiled eggs to the marinade and carefully mix it.
  • Rest the marinade and set aside for 30 minutes.

For Cooking Rice

  • add water, add salt as per taste in a cooking pot.
  • Add whole spices.
  • Bring the water to a boil.
  • Add the soaked rice and cook it until 75% done.
  • Strain the rice and set aside.

For The Dum

  • Grease a flat bottom vessel with some oil.
  • Add the egg marinade cautiously to the base of the vessel.
  • add the partially cooked rice all over the marinade.
    • Spread the rice evenly.
  • Garnish with deep fried onions, mint leaves, and coriander leaves.
  • Pour ghee over the rice.
  • Pour oil over the rice.
  • Add saffron infused milk.
  • Sprinkle lemon extract over the rice.


  • Cover the lid tightly.
  • Turn on the stove.
  • Place the tawa on the stove.
  • Place the vessel over the gridle/tawa.
  • Dum the biryani at a high temperature for 5 minutes.
  • Put on sim flame and dum for 15-20 minutes.
  • Serve and enjoy!


The dum cooking method most likely comes from the ancient Persian Empire.

Green Spicy Goddess Sandwich with Grilled Halloumi
Mango Sandwich
Green Spicy Goddess Sandwich with Grilled Halloumi
Mango Sandwich

Add Your Comment