Dimer Biryani

Light, fragrant and full of flavours this biryani from the city of joy is an eternal favourite, especially so if you are and eggetarian. Boiled eggs and potatoes smeared in masalas, shallow fried and layered over a luscious base of basmati rice and masalas cooked in coconut milk. Garnished with fried onions and mint leaves take every Bengali babu’s word for this one being khoobbhaalo! This recipe is from FoodFood TV channel

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Dimer Biryani
Main Ingredients Hard boiled eggs, Basmati rice
Cuisine Bengali
Course Rice
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Dimer Biryani

  • 6 Hard boiled eggs peeled
  • 1 1/2 cups Basmati rice soaked and drained
  • 3 tablespoons Ghee
  • 6-7 Cloves
  • 6-7 Green cardamoms
  • 2 small stick Cinnamon
  • 2 medium Onions
  • 2 medium Potatoes boiled and peeled
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Red chilli powder
  • to taste Salt
  • 2 medium Tomatoes
  • 1 1/2 tablespoons Ginger-garlic paste
  • 4 Green chillies
  • 4 tablespoons Yogurt
  • 1/2 cup Coconut milk
  • 3/4 cup Deep fried onions
  • 1/4 cup +a sprig for garnish Fresh mint leaves


  1. Heat 1½ tbsps ghee in a non-stick pan. Add cloves, green cardamoms and cinnamon and sauté on medium heat.
  2. Cut onions into cubes and add. Sauté on medium heat. Cut potato into big cubes and set aside.
  3. Heat 1½ tbsps ghee in a non stick kadai. Add turmeric powder, red chilli powder and hard boiled eggs.
  4. Toss lightly, add salt. Cover and cook on low heat. Cut tomatoes into cubes.
  5. Add ginger-garlic paste to the onions and sauté for ½ minute.
  6. Add tomatoes and salt and let them cook. When the eggs are lightly browned remove them into a bowl.
  7. Add potatoes to the kadai and cover and cook till lightly browned.
  8. Add whole green chillies to the onion-tomato mixture and mix. Add rice, yogurt, coconut milk and mix.
  9. Add ½ cup fried onions and mint leaves and mix. Halve eggs horizontally and add.
  10. Add potatoes, 2¾ cups water and mix gently and let it boil on high heat.
  11. Cover, reduce heat and cook till the rice is cooked.
  12. Serve hot garnished with the remaining fried onions and a mint sprig.

Nutrition Info

Calories 751
Carbohydrates 82
Protein 18
Fat 37
Other Fiber 1.9