Scrambled Egg Biryani/Scrambled Egg Dum Biryani/Muttai Podimas Biryani/Egg Dum Biryani/How to make Scrambled Egg Dum Biryani with step by step photos and Video

Biryani is one dish that we all crave for especially on Sundays. When it comes to Egg Biryani we usually make Boiled Egg Biryani, for a change I have made Scrambled Egg Dum Biryani. This is a very flavourful and tasty biryani that can be made in pressure cooker also, but I wanted to do the Dum Method which I always love. I have posted several types of Chicken Biryani, Mutton Biryani and Egg Biryani earlier, please check it out in the links friends. Also try out this Scrambled Egg Biryani and post your comments here.

Here’s how to make Scrambled Egg Biryani with step by step photos and video…

Ingredients

Eggs/Muttai	8
Red Chilli Powder	1.5 tsp
Turmeric Powder	½ tsp
Onion	1 Big finelyc hopped
Green Chillies	2 finely chopped
Oil	1 tbsp
Cilantro/kothamalli	2 tbsp

For Making Biryani

Basmati Rice	2.5 cups
Onion	3 big sliced
Tomatoes	4 finely chopped
Green Chillies	3 slit
Ginger & Garlic Paste	1 tbsp
Red Chilli Powder	1.5 tbsp
Turmeric Powder	½ tsp
Garam Masala Powder	½ tsp
Black Pepper Powder	½ tsp
Curd/Yogurt/Thayir	2 tbsp
Mint/Pudina	1 bunch
Coriander Leaves/Kothamalli	½ cup chopped
Salt	As needed

For Tempering

Oil	2 tbsp
Cinnamon Sticks	2
Cloves	56-6
Cardamom/Elachi	3-4
Bay Leaf	2
Fennel Seeds/Sombu	1 tsp

 Preparation Time: 10-15 minutes                      Recipe Category: Main Course

Cooking Time: 60-65 minutes                             Recipe Cuisine: Indian

Author: Priya Anandakumar

Meanwhile do check out different types of 

Non-VegBiryani varieties here, 

Chicken Gravies/Varuvals etc,

Mutton gravies/varuvalrecipes here,

Fish gravies/Varuval recipes here.

Biryani Varieties that might be of your interest...

Mutton Biryani in Oven/Layered Mutton Biryani in Oven

Green Mutton Biryani

White Mutton Biryani/Sofiyani Biryani/Hyderabadi White Mutton Biryani

Muslim Mutton Biryani/Bhai Veettu Mutton Biryani - Video Recipe

Biryani Masala Powder for Muslim Mutton Biryani

Thalapakatti Mutton Biryani

Pressure Cooker Chicken Biryani

Green Chicken Biryani/Cilantro,Mint&GreenChillies Chicken Biryani

Ambur Chicken Biryani

Fried Chicken Biryani

Thalapakatti Chicken Biryani

Chicken Dhum Biryani/Marinated Chicken Biryani

Chicken Pulav

Prawn Biryani - Method 1

Prawn Biryani - Method 2

Egg Biryani

Egg Rice

Scrambled Egg Biryani -Video Recipe

Biyani Kathrikkai/Brinjal for Biryani

Here's a short video on how to make Scrambled Egg Biryani

Method

To make Scrambled Eggs

Keep everything ready.

To a wide bowl, add 1.5 tsp of red chilli powder, ½ tsp of turmeric powder, salt and mix well.

Add ¼ cup of water and make a paste.

Break open the eggs and beat really well until frothy and well combined.

Heat about 1 tbsp of oil in a kadai, add finely chopped onions, green chillis, little salt and saute well until it changes to light golden color.

Add the beaten eggs and cook on low flame, stirring continuously to avoid burning.

Stir really well and break the eggs into very small pieces [like egg poriyal/scrambled egg]

Add 2 tbsp of cilantro and mix thoroughly, scramble egg is ready.

To Make Biryani

Heat 2-3 tbsp of oil in a heavy bottomed vessel. Add cinnamon sticks, cloves, cardamom/elachi, bay leaves and fennel seeds/sombu. Wait until nice aroma arises.

Add the sliced onions, green chillies, little salt and saute well until it changes to golden brown color.

Add 1 tbsp of ginger & garlic paste and saute well until raw smell vanishes.

Add chopped tomatoes and saute well until they turn mushy.

Add 1 cup of mint and ½ cup of cilantro and saute well until they wilt.

Add red chilli powder, turmeric powder, black pepper powder and garam masala powder.

Mix well for about a minute or two for the raw smell to vanish.

Add required salt, 2 tbsp of yogurt and mix really well.

Add 3.75 cups of water[basmati rice: water is 1: 1.5  cups] and let it come rolling boil.

When it is boiling really well, add the washed and soaked basmati rice.

Cover and cook for about 12-15 minutes on medium flame. By now almost all the water would have evaporated and rice will ¾ cooked and switch off the stove. Now we have to keep the rice in dum.

For Dum Process

Keep one old dosa tawa [I keep one old tawa separately for dum process].

Keep the biryani pot on top of it. Cover it with lid.

Keep one vessel filled with water for weight so the steam will not escape. Keep the biryani vessel on dum for 20 minutes.

Please watch the video for dum process or take a look at the photo.

Now open the lid and add in the scrambled eggs, mix gently until evenly mixed.

Add handful of mint leaves, cover with lid and keep it for another 5 minutes.

Open the lid and gently fluff it up.

Perfectly cooked Scrambled Egg Biryani is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more tempting and delicious Biryani Recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…