Golden Roasted Egg Dum Biryani
Hard-boiled eggs scored and pan-seared with turmeric and Kashmiri chili until golden-crusted and blistered, layered over fragrant spiced basmati rice with caramelized onions and saffron.
Tools & Equipment
Kitchen essentials needed for this recipe.
Golden Roasted Egg Dum Biryani Ingredients
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Step-by-Step Directions
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Boil & Score Farm Eggs
Boil 6 large eggs for 9 minutes, submerge in ice water, peel, and make 3 vertical slits down each egg with a paring knife.
Pan-Fry Eggs to Golden Blister
Heat 1 tbsp ghee in a skillet with turmeric, Kashmiri chili, and a pinch of salt. Sauté eggs on high heat for 3-4 minutes until blistered and golden-crusted.
Cook Onion Tomato Masala Gravy
In your handi, sauté sliced onions until golden brown, add ginger-garlic paste, pureed tomatoes, biryani masala, and whisked yogurt. Cook until oil floats to the top.
Layer Blistered Eggs & Basmati
Nestle the golden blistered eggs into the spiced gravy base. Spread the parboiled 75% cooked basmati rice on top. Drizzle saffron milk and desi ghee.
Slow Dum for 15 Mins & Serve
Cover with a tight lid and steam on a flat tawa on low heat for 15 minutes. Garnish with chopped fresh mint and serve with chilled cucumber raita.