Egg Biryani Recipe- Authentic Indian Dum Biryani with Saffron & Mint

Last Updated on 4 months by Neha Deshmukh

Egg Biryani Recipe – Authentic Indian Dum Biryani with Saffron & Mint

Hey everyone! If you’re anything like me, biryani is comfort. It’s the dish I crave when I want something truly special, something that feels like a warm hug on a plate. And this Egg Biryani? It’s a family favourite – a wonderfully aromatic and flavourful twist on the classic. I first made this for a small Eid gathering, and it was a huge hit! I’m so excited to share my recipe with you.

Why You’ll Love This Recipe

This Egg Biryani isn’t just delicious; it’s surprisingly easy to make! It’s perfect for a weekend treat, a festive occasion, or when you just want to impress your loved ones. The combination of tender boiled eggs, fragrant rice, and a rich, flavourful marinade is simply irresistible. Plus, the ‘dum’ cooking method locks in all the flavours, creating a biryani that’s truly exceptional.

Ingredients

Here’s what you’ll need to create this magic:

• 4 boiled and peeled eggs
• To taste salt
• 0.5 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 1 teaspoon ginger garlic paste
• 0.5 teaspoon garam masala powder
• A pinch of black pepper corn powder
• 2 cardamom powder
• 2 tablespoons finely chopped coriander leaves
• 2 tablespoons mint leaves
• 3-4 slit green chilies
• 1 cup yogurt
• 4-5 medium onions (sliced and deep fried)
• 0.5 teaspoon lemon juice
• 1 tablespoon oil
• 3 cups basmati rice (soaked 30 mins)
• 1 cardamom
• 1 small piece cinnamon stick
• 1-2 cloves
• 1 bay leaf
• 0.5 teaspoon caraway seeds (shahi jeera)
• 2 black peppercorns
• 1 tablespoon deep fried onions
• 1 tablespoon mint leaves
• 1 tablespoon coriander leaves
• 2 saffron strands (infused in milk)
• 1 teaspoon ghee
• 1 tablespoon oil
• 1 small lemon juice

Ingredient Notes

Let’s talk ingredients! A few things make this biryani truly special:

• Basmati Rice: This is essential. Basmati’s long grains and delicate flavour are what make biryani so fluffy and aromatic. Don’t skip soaking it for at least 30 minutes – it helps the grains cook evenly.
• Shahi Jeera (Caraway Seeds): These little seeds pack a punch! They have a slightly earthy, aromatic flavour that’s different from regular cumin. They really elevate the biryani’s fragrance. If you can’t find them, you can substitute with regular cumin seeds, but shahi jeera is worth seeking out.
• Saffron: A little saffron goes a long way! It adds a beautiful colour and a subtle, luxurious flavour. Infusing it in warm milk helps release its colour and aroma.
• Fried Onions: These add a lovely sweetness and texture. You can buy them pre-made, but honestly, homemade fried onions are SO much better.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Eggs: In a bowl, combine salt, red chili powder, turmeric powder, ginger-garlic paste, and garam masala powder.
2. Make the Green Paste: Blend mint leaves, coriander leaves, and green chilies with a pinch of salt into a smooth paste. Add this to the egg marinade.
3. Add Yogurt & Onions: Mix in the beaten yogurt and crushed deep-fried onions.
4. Finish the Marinade: Add black pepper powder, cardamom powder, oil, and lemon juice. Mix well.
5. Coat the Eggs: Gently add the boiled eggs to the marinade, making sure they’re fully coated. Let this marinate for at least 30 minutes – the longer, the better!
6. Cook the Rice: In a large pot, bring water to a boil with salt, cardamom, cinnamon, cloves, bay leaf, caraway seeds, and black peppercorns. Add the soaked basmati rice and cook until it’s about 75% done (around 8-10 minutes). Drain and set aside. We don’t want fully cooked rice here!
7. Layer the Biryani: Grease a heavy-bottomed pot with oil. Spread the egg marinade evenly at the bottom. Layer the partially cooked rice over the marinated eggs.
8. Add the Finishing Touches: Top with mint leaves, coriander leaves, fried onions, ghee, oil, saffron-infused milk, and a squeeze of lemon juice.
9. Dum Time!: Seal the pot tightly with a lid. Place it on a preheated tawa (griddle) over high heat for 5 minutes. Then, reduce the heat to low and let it cook in ‘dum’ (steam) for 15-20 minutes. This is where the magic happens!
10. Rest & Fluff: Turn off the heat and let the biryani rest for 5 minutes before gently fluffing the rice with a fork. Serve hot!

Expert Tips

• Don’t overcook the rice! It will continue to cook during the dum process.
• A tight seal is crucial for dum cooking. Use a dough seal if your lid isn’t airtight.
• Be gentle when fluffing the rice. You want to keep the grains intact.

Variations

• Vegan Adaptation: Substitute the yogurt with a plant-based yogurt alternative. Skip the ghee or use a plant-based ghee.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment: For a milder biryani, reduce the number of green chilies and the amount of red chili powder. For a spicier kick, add more! My friend, Priya, loves to add a pinch of cayenne pepper.
• Festival Adaptations: This biryani is perfect for Eid, Diwali, or any special occasion. You can add a sprinkle of rose petals for a festive touch.

Serving Suggestions

Serve this Egg Biryani hot with a side of raita (yogurt dip) and a fresh salad. It also pairs beautifully with a simple onion and tomato chutney.

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

What type of rice is best for biryani?

Basmati rice is the only way to go! Its long grains and delicate flavour are perfect for biryani.

How can I achieve the perfect ‘dum’ (steam) effect at home?

A tight-fitting lid is key. You can even create a dough seal to ensure no steam escapes. Using a heavy-bottomed pot and cooking on a tawa (griddle) also helps.

Can I use store-bought fried onions?

You can, but homemade fried onions are so much more flavourful!

What is the purpose of saffron-infused milk in biryani?

Saffron adds a beautiful colour, aroma, and subtle flavour. Infusing it in milk helps release its properties.

How do I prevent the rice from sticking to the bottom of the pot?

Greasing the pot well with oil and using a heavy-bottomed pot helps prevent sticking. Also, avoid stirring the biryani during the dum process.

Can this biryani be made in an Instant Pot?

Yes! There are many Instant Pot biryani recipes available online. You’ll need to adjust the cooking time and liquid accordingly.

Enjoy making this Egg Biryani! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!