≡ Menu

Hyderabadi Dum Egg Biryani – How To Make Dum Biryani in a Restaurant Style

Hyderabadi Dum Egg Biryani

Hyderabadi Dum Biryani is a mixture of original Andhra cuisine and Hyderabadi cuisine, having Mughlai influence. And the reason why it is called dum biryani is because it is cooked on low heat (dum) to get all flavors out from the spices.

This is not a traditional style of making Dum Biryani. Because of logistical problems like using handi etc, I have simplified it in this recipe by using the pressure cooker.

Biryani is considered to be a dish of Indian origin, more prominently considered to be dish of the Nizam (Ruler of the state of Deccan). South India has more varieties of biryani than any other part of the subcontinent. Also, rice is a more staple food in South India than the rest of India.Hyderabadi Biryani originated after blending of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State as per Wikipedia.

Hyderabadi Dum Egg Biryani

I am too fond of Biryani, especially if it is home made and that to in a restaurant style. To be very frank with you, I just forget about my diet If I see Biryani in my plate and I tend to overeat. Though I have made so many types of biryani recipes before, which I have already shared or some I will share with you soon, I would say that dum biryani has a real different taste to it. Try it and I am sure you would also love it.

Hyderabadi Dum Egg Biryani

No! Today I am not going to share a biryani recipe that I prepared personally. In-fact today’s recipe is from my brother-in-law. So all the credit goes to him. I have become a huge fan of his “Hyderabadi Dum Egg Biryani” recipe. After I had the biryani he made, the first thing that I did was to run into my room to grab my camera (of-course to take beautiful pictures) and a piece of paper and pen to jot down the ingredients and the method of preparing biryani so that I could share it with you all.

Thanks Brother for such a wonderful treat………. :)

Ok…so lets check out the recipe now and please do tell us your thoughts about it.

Most importantly do take a picture from your camera or, mobile phones and share those pictures with us so that we can update it on The Tastes of India (Facebook Page).

Hyderabadi Dum Egg Biryani – How To Make Dum Biryani in a Restaurant Style


    Ingredients to cook rice
  • Ghee - 1 1/2 tbsp
  • Green cardamoms / Elaichi - 3
  • Cloves - 3
  • Black Pepper Corn - 4-5
  • Basmati Rice - 500 gms
  • Onion - 1 big (thinly slice)
  • Water - 750 ml
  • To grind:
  • Ghee - 1/2 tbsp
  • Bay leaf - 2
  • Pepper corn - 8-10
  • Star anise -1
  • Black cardamom - 1
  • Green cardamom - 2-3
  • Cinnamon stick - 2 inch
  • Cloves - 4 to 6
  • Mace/javitri - 1 strand
  • Stone flower/pathar phool - 1 piece
  • Kapok Buds/marathi moggu/Shalmali - 2 piece
  • Cumin Seeds - 1/2 tsp
  • To make masala:
  • Oil - 3 tbsp (or as per required)
  • Onion - 2 big (thinly sliced)
  • Tomato - 2 small (chopped)
  • Ginger-garlic paste - 2 tbsp
  • Biryani Masala powder - 1 tsp
  • Red chilli powder - 2 tbsp (or as per the taste)
  • Coriander powder -1/2 tbsp
  • Turmeric powder - a pinch
  • Pepper powder - 1/2 tsp
  • Salt - as per required
  • Eggs - 3-4 (boiled)


    Method to cook rice:
  1. Soak rice for at least 15 mins. Drain water and set aside.
  2. Heat ghee in a pan, add thinly sliced onion and fry until brown.Take it out in plate and set aside.
  3. In the same ghee add green cardamom, cloves, black pepper corn and saute for few seconds.
  4. Add rice and fry until the rice starts breaking.
  5. Now in a rice vessel add 750 ml of water.
  6. Add the fried rice and onion to it.
  7. Cook until the rice is half cooked.(the half cooked rice will have slight water content in it.This moisture will help in cooking the rice when you cook it again in the (dum process).
  8. Method to grind dry spices:
  9. Heat ghee in a pan.
  10. Fry all the spices under the grinding section, take it out in a plate and set aside.
  11. Once it gets cold grind it to a fine powder and keep it aside.
  12. Method to make Egg masala:
  13. Boil eggs and remove the shells and wash them. Prick randomly with a fork a couple of times and keep it aside.
  14. Heat oil in a kadahai.
  15. Add onions and fry until golden brown.
  16. Add ginger-garlic paste and fry till the raw smell goes off.
  17. Add tomatoes, red chili powder, turmeric, coriander powder, salt.
  18. Cook until the tomatoes turn mushy.
  19. Mix the ground masala powder, biryani masala powder, mix well.
  20. Fry for few minutes till the raw smells of masala goes of.
  21. Add eggs and fry till the mixture thickens.
  22. Pour water and add salt as per required.
  23. Bring it to a boil, so that the gravy gets absorbed by the eggs and you get a masala flavor in eggs also.
  24. Now in a pressure cooker add half of the rice and layer the eggs along with masala.
  25. Layer again with rice.
  26. Cover the pressure cooker and cook on a very slow flame. (ensuring it doesn't burn)
  27. Turn off the stove, before whistle or until you hear the (shhhh) sound from the cooker.
  28. Once done keep it aside, do not open the cooker immediately.
  29. After 10 minutes open the lid.
  30. Fluff up the egg biryani and serve with raita.


In most biryani recipe you will find mint leaves and coriander leaves and curd being used . In this recipe though, we did not use any of these still the taste is pretty much the same.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

My greatest satisfaction comes from your feedback. If you really liked this post and found helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank You. :)

Tangy Tomato Curry Recipe

tangy tomato curry recipe

A couple of days back I was faced with a very tricky situation. My father-in-law was on an Ayurvedic medicine and he was asked to avoid lentils, potatoes and grams. 2 other members had some stomach problems and were hence asked to avoid dals. And here I was who had to cook something for the… Read More...

Adai Dosa Recipe – Indian Lentil Crepes

Adai Dosa Recipe

For me one of the most difficult part of cooking is the breakfast. Everybody has a different choice and something that is liked by half of my family members is not the favorite of the other half. Add to it the fact that every morning breakfast is a plan made in the hurry-burry that you… Read More...

Peanut Chutney

Peanut Chutney

Something that I always liked at Domino’s and KFC was the “DIPS” that you would get with their snacks and meals. And maybe that is why I like Peanut Chutney because it looks very similar to these DIPs. Okay, to be frank, Peanut Chutney was my substitute for Coconut chutney, because of all the difficulty… Read More...

Kerala Kadala Curry – Coconut Black Chickpea Curry

Kerala Kadala Curry

The recipe that I am going to share today is another South Indian dish called Kerala Kadala Curry . One of the key ingredients in this curry like most other Kerala curries is coconut which is the primary component of the masala paste used in this curry. And the best part about this curry is… Read More...

Mango Milkshake

Mango Milkshake

Mango Milkshake - The summers in India are hot and especially if you have been living in the northern belt, you are bound to have experienced days when the temperature touches 45-47 degree Celsius. It is frying hot and I normally don’t even dare to get out of my house on these days. And with… Read More...

Kuzhalappam Recipe


Kuzhalappam Recipe - This nice little snack that I am going to show you today is my husband’s favorite. He has a lot of memories attached to it. So I asked him to pen it down for me and here it is – Summer vacations were one of the most awaited for me and my… Read More...

Bhindi Masala Curry Recipe

Bhindi Masala Curry Recipe

Bhindi Masala Curry Recipe - Bhindi (Lady Finger) is a vegetable that a lot of people do not like primarily because of the mucilage that you normally see in these species of plants. It looks like a slime and irritates a lot of people. But it is noteworthy that Bhindi is an extremely good vegetable… Read More...

Kerala Style Potato Curry

Kerala Style Potato Curry

Kerala Style Potato Curry - I had posted the recipe for one of my favorite South Indian foods called “Appam” a few days back. The potato curry (urulakizhangu curry, urulakizhangu meaning potato in Malayalam) is a kind of stew that goes really well with Appam. Vegetable Stews are the favorite side dishes when it comes… Read More...

I Used to Cry for My Shoes….


I often come across a lot of people who would tell me their stories of "STRUGGLE" and why this struggle is keeping them away from doing what they want in life. And these stories of struggles cover a wide range of topics from monetary problems and over-weight problems to family problems. I was no different… Read More...

5 Herbs With AntiOxidant Properties that You can Use in Your Recipes


What is an anti-oxidant? Before I put it in simple terms, let us look at what the Wikipedia has to say about "anti-oxidants" - An antioxidant is a molecule that inhibits the oxidation of other molecules. Oxidation is a chemical reaction involving the loss of electrons or an increase in oxidation state. Oxidation reactions can… Read More...