Anda Dum Biryani

4 mins
Serves 1
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Directions

  1. 1Prepare the egg marination by mixing curd, red chilli, turmeric powder, coriander powder, Kashmiri red chilli, biryani masala, chilli paste, chopped coriander, chopped mint, and onion barista in a bowl. Mix well.
  2. 2Prepare the egg marination by mixing curd, red chilli, turmeric powder, coriander powder, Kashmiri red chilli, biryani masala, chilli paste, chopped coriander, chopped mint, and onion barista in a bowl. Mix well.
  3. 3Prepare the egg marination by mixing curd, red chilli, turmeric powder, coriander powder, Kashmiri red chilli, biryani masala, chilli paste, chopped coriander, chopped mint, and onion barista in a bowl. Mix well.
  4. 4Fry the boiled eggs in oil with salt, turmeric powder, and red chilli powder until golden brown.
  5. 5Fry the boiled eggs in oil with salt, turmeric powder, and red chilli powder until golden brown.
  6. 6Fry the boiled eggs in oil with salt, turmeric powder, and red chilli powder until golden brown.
  7. 7In a pan, heat oil and sauté cardamom, cinnamon, bay leaf, then add the marinated masala and cook until the oil separates.
  8. 8In a pan, heat oil and sauté cardamom, cinnamon, bay leaf, then add the marinated masala and cook until the oil separates.
  9. 9In a pan, heat oil and sauté cardamom, cinnamon, bay leaf, then add the marinated masala and cook until the oil separates.
  10. 10Add fried eggs to the masala, then stir in mango pickle and water, cooking on low flame to maintain consistency.
  11. 11Add fried eggs to the masala, then stir in mango pickle and water, cooking on low flame to maintain consistency.
  12. 12Add fried eggs to the masala, then stir in mango pickle and water, cooking on low flame to maintain consistency.
  13. 13Boil water with salt, cinnamon, star anise, black cumin seeds, a lemon slice, chopped coriander, and mint. Add soaked basmati rice and boil until 70% cooked, then cool.
  14. 14Boil water with salt, cinnamon, star anise, black cumin seeds, a lemon slice, chopped coriander, and mint. Add soaked basmati rice and boil until 70% cooked, then cool.
  15. 15Boil water with salt, cinnamon, star anise, black cumin seeds, a lemon slice, chopped coriander, and mint. Add soaked basmati rice and boil until 70% cooked, then cool.
  16. 16Layer the egg masala in a pot, spread the boiled rice evenly over it, sprinkle biryani masala and remaining onion barista, coriander, and mint. Add boiled rice water.
  17. 17Layer the egg masala in a pot, spread the boiled rice evenly over it, sprinkle biryani masala and remaining onion barista, coriander, and mint. Add boiled rice water.
  18. 18Layer the egg masala in a pot, spread the boiled rice evenly over it, sprinkle biryani masala and remaining onion barista, coriander, and mint. Add boiled rice water.
  19. 19Cover the pot with a thick cloth and a weight on top, let it cook on low flame for 10–15 minutes on the dum.
  20. 20Cover the pot with a thick cloth and a weight on top, let it cook on low flame for 10–15 minutes on the dum.
  21. 21Cover the pot with a thick cloth and a weight on top, let it cook on low flame for 10–15 minutes on the dum.

Ingredients

  • 200 gm Curd
  • 200 gm Curd
  • 200 gm Curd
  • 1.5 tbsp Red Chilli
  • 1.5 tbsp Red Chilli
  • 1.5 tbsp Red Chilli
  • 0.25 tbsp Turmeric Powder
  • 0.25 tbsp Turmeric Powder
  • 0.25 tbsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Coriander Powder
  • 1.5 tbsp Kashmiri Red Chilli
  • 1.5 tbsp Kashmiri Red Chilli
  • 1.5 tbsp Kashmiri Red Chilli
  • 2 tbsp Biryani Masala
  • 2 tbsp Biryani Masala
  • 2 tbsp Biryani Masala
  • 2 tbsp Chilli Paste
  • 2 tbsp Chilli Paste
  • 2 tbsp Chilli Paste
  • 1 handful Chopped Coriander
  • 1 handful Chopped Coriander
  • 1 handful Chopped Coriander
  • 1 handful Chopped Mint
  • 1 handful Chopped Mint
  • 1 handful Chopped Mint
  • 2 Onion Barista
  • 2 Onion Barista
  • 2 Onion Barista
  • 1 tbsp Garlic Paste
  • 1 tbsp Garlic Paste
  • 1 tbsp Garlic Paste
  • 2 tbsp Ginger Paste
  • 2 tbsp Ginger Paste
  • 2 tbsp Ginger Paste
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 7 Boiled Egg
  • 7 Boiled Egg
  • 7 Boiled Egg
  • 0.25 tbsp Salt
  • 0.25 tbsp Salt
  • 0.25 tbsp Salt
  • 0.25 tbsp Turmeric powder
  • 0.25 tbsp Turmeric powder
  • 0.25 tbsp Turmeric powder
  • 0.5 tbsp Red Chilli Powder
  • 0.5 tbsp Red Chilli Powder
  • 0.5 tbsp Red Chilli Powder
  • 2 Cardamom
  • 2 Cardamom
  • 2 Cardamom
  • 2 inch Cinnamon
  • 2 inch Cinnamon
  • 2 inch Cinnamon
  • 1 Bay leaf
  • 1 Bay leaf
  • 1 Bay leaf
  • 1 bowl Marinated masala
  • 1 bowl Marinated masala
  • 1 bowl Marinated masala
  • 7 Fried eggs
  • 7 Fried eggs
  • 7 Fried eggs
  • 2 tbsp Mango pickle
  • 2 tbsp Mango pickle
  • 2 tbsp Mango pickle
  • 2 tbsp Salt
  • 2 tbsp Salt
  • 2 tbsp Salt
  • 2 inch Cinnamon
  • 2 inch Cinnamon
  • 2 inch Cinnamon
  • 1 Star Anise
  • 1 Star Anise
  • 1 Star Anise
  • 0.5 tbsp Black cumin seeds
  • 0.5 tbsp Black cumin seeds
  • 0.5 tbsp Black cumin seeds
  • 1 slice Lemon
  • 1 slice Lemon
  • 1 slice Lemon
  • 1 handful Chopped Coriander
  • 1 handful Chopped Coriander
  • 1 handful Chopped Coriander
  • 1 handful Chopped Mint
  • 1 handful Chopped Mint
  • 1 handful Chopped Mint
  • 500 gm Basmati or Biryani Rice
  • 500 gm Basmati or Biryani Rice
  • 500 gm Basmati or Biryani Rice

Equipment

bowlwhiskkadhai (pan)fork or knifelarge pot

Tips

  • Marinate the egg masala for at least 10 minutes before cooking.
  • Fry the eggs until a golden brown layer forms.
  • Use a cloth and a weight to help the biryani steam properly and maintain moisture during the dum process.
  • Add water to the spice mixture to help the spices cook and release their flavour completely and for the oil to separate properly.
  • The consistency of the egg masala should be perfect for layering the biryani properly.