Last Updated on 4 months by Neha Deshmukh

Egg Biryani Recipe – Authentic Indian Dum Biryani with Rose Water

Hey everyone! If you’re anything like me, biryani is more than just a meal – it’s a celebration. And this Egg Biryani? It’s a special one. I first made this for a family gathering, and it was an instant hit! The delicate flavor of eggs layered with fragrant rice and a hint of rose water… honestly, it’s pure comfort food. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any biryani. It’s a proper dum biryani, meaning it’s slow-cooked to perfection, allowing all the flavors to meld beautifully. The addition of eggs makes it a complete protein, and the rose water adds a unique, aromatic touch you won’t find everywhere. It’s a little bit special, but surprisingly easy to make. Plus, who doesn’t love a good egg curry in rice form?

Ingredients

Here’s what you’ll need to create this delicious Egg Biryani:

• 2.5 cups basmati rice
• 1 tbsp ghee (about 15ml)
• 2 cardamoms
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp black peppercorns (about 5g)
• 2 cloves
• 4 cups water
• 1 tbsp coconut oil (about 15ml)
• 2 large onions, thinly sliced
• 3 green chillies, slit
• 1 tbsp ginger-garlic paste (about 15ml)
• 2 large tomatoes, chopped
• 0.5 tsp turmeric powder (about 2.5g)
• 1 tsp red chilli powder (about 5g)
• 6 eggs
• 2-3 tbsp ghee (about 30-45ml) for frying
• 1 onion, sliced for frying
• 15-20 cashews
• 3-4 tbsp chopped coriander leaves
• 3-4 tbsp chopped mint leaves
• 1 tsp garam masala powder (about 5g)
• 2 tbsp rose water (about 30ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this biryani:

• Basmati Rice Quality: Seriously, splurge on good quality basmati. Aged basmati rice (at least 6 months old) is best – it stays fluffy and doesn’t get mushy.
• Coconut Oil vs. Other Oils: Coconut oil adds a subtle sweetness and aroma that’s traditional in South Indian biryanis. You can use vegetable oil, but coconut oil really elevates the flavor.
• Spice Blend Importance: Don’t skimp on the whole spices! They release their aroma as they cook, creating that signature biryani fragrance. Toasting them lightly before adding them to the ghee intensifies the flavor even more.
• Rose Water – Regional Variation & Flavor Profile: Rose water is a bit of a regional thing. It’s more common in Lucknowi and Hyderabadi biryanis. It adds a delicate floral note – a little goes a long way! If you’re not a fan, you can omit it, but I highly recommend trying it.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the Masala: Heat the coconut oil in a heavy-bottomed pot. Add the sliced onions and green chillies and sauté until golden brown. Then, add the ginger-garlic paste and cook until fragrant – about a minute.
2. Build the Flavor: Add the chopped tomatoes, turmeric powder, and red chilli powder. Cook until the tomatoes break down and the masala thickens. Now, gently scramble the eggs directly into the masala and cook until they’re just set. Set this masala aside.
3. Cook the Rice: In a separate pan, heat the ghee over medium heat. Add the whole spices (cardamoms, cinnamon stick, bay leaves, peppercorns, and cloves) and let them sizzle for about 30 seconds. Add the soaked basmati rice and sauté for about 5 minutes, coating each grain in ghee. Pour in the water and bring to a boil. Reduce the heat to low, cover, and cook until the rice is about 70% done – it should still have a slight bite.
4. Prepare the Dum Layer: While the rice is cooking, let’s make the crispy topping! Heat 2-3 tbsp of ghee in a small pan. Fry the sliced onions until golden brown and crispy. Add the cashews and fry until lightly golden. Lightly fry the hard-boiled eggs until they get a slight golden color.
5. Layer the Biryani: Now for the fun part! In the heavy-bottomed pot, start layering the biryani. Begin with a layer of rice, followed by a layer of the egg masala. Sprinkle with fried onions, cashews, chopped coriander and mint leaves, and a pinch of garam masala. Add the fried eggs. Repeat these layers until all the rice and masala are used, ending with a layer of rice.
6. Dum Time!: Drizzle the rose water evenly over the top layer of rice. Seal the pot tightly with a lid (you can use dough to seal it if you want a really authentic dum). Cook on the lowest heat for 15-20 minutes. Then, turn off the heat and let the biryani rest for another 10 minutes before fluffing it gently with a fork.

Expert Tips

• Don’t overcook the rice! It will continue to cook during the dum process.
• A heavy-bottomed pot is crucial to prevent the biryani from sticking and burning.
• Be gentle when fluffing the biryani – you want to keep the grains intact.

Variations

• Vegan Adaptation: Replace the eggs with crumbled firm tofu or chickpeas. Use vegan ghee or vegetable oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustments: Adjust the amount of green chillies and red chilli powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: This biryani is perfect for Eid or any special occasion. My family always makes a huge batch for Diwali!

Serving Suggestions

Serve this Egg Biryani hot with a side of raita (yogurt dip) and a simple salad. It’s also delicious with a side of mirchi ka salan (chilli curry).

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

• Is this biryani best made with aged basmati rice? Absolutely! Aged basmati rice holds its shape better and gives a fluffier texture.
• Can I use a different type of oil instead of coconut oil? Yes, you can use vegetable oil or ghee, but coconut oil adds a unique flavor.
• How do I achieve the perfect ‘dum’ or steam effect without a traditional sealed pot? You can use a tight-fitting lid and place a heavy object on top to create a seal.
• What is the significance of rose water in this biryani? Rose water adds a delicate floral aroma and flavor, common in some regional biryani styles.
• Can I make this biryani ahead of time? You can prepare the masala and cook the rice ahead of time. Assemble and dum the biryani just before serving for the best results.

Enjoy! I hope this Egg Biryani becomes a favorite in your home, just like it is in mine. Let me know how it turns out in the comments below!