Easy Recipe – Hyderabadi Style Egg Dum Biryani
The aroma of a biryani is enough to increase your appetite, whether it is vegetarian or non-vegetarian biryani. For those who like non-vegetarian biryani less and vegetarian biryani more, egg biryani is the best option.
Hyderabadi Egg biryani is a simple and delicious dish that can be easily prepared at home. Egg biryani is a special dish of Hyderabad, but it is also popular in places like Mumbai and Delhi. Egg biryani can be made in many ways, but we are presenting an easy method to make a hyderabadi style egg biryani that also tastes delicious. It takes 20-25 minutes to make this biryani. So let’s see what ingredients we need to make this
Easy Hyderabadi Egg Biryani and how to make it.
Basmati rice. 250 grams
Cooking oil – 2 teaspoons
Onion (chopped onion) – 2 medium
Boiled eggs – 6
Turmeric powder – 1/4 teaspoon
Chili powder – 1 teaspoon
Salt – 1/4 teaspoon
Ghee. 2 tablespoons
Cinnamon stick – 1 inch piece
Star anise – 1
Cardamom – 3
Cloves – 8
Bay leaves – 2
Green chillis 4
Ginger Garlic Paste – 1 teaspoon
Tomatoes – 3
Salt – 1 teaspoon
Yogurt – 3 tablespoons
Chili Powder – 2 teaspoons
Coriander Powder – 1 teaspoon
Turmeric Powder – 1/4 teaspoon
Hot Spice – 1 teaspoon
coriander leaves – 1/2 cup
mint leaves – 1/2 cup
salt – 1 teaspoon (to taste)
How to prepare Hyderabadi egg biryani:
For Biryani Rice:
Add basmati rice to water and let the rice soak for about 30 minutes.
In a separate pan, take about 1.25 liters of water. Add salt to taste, whole garam masala (bay leaves, cardamom, cinnamon, star anise) and boil the water.
When the water starts boiling, add the soaked basmati rice and cook for about 6 minutes till the rice is about 80% cooked.
Then strain the water from the rice and set it aside.
For Egg Masala:
Cook the eggs well. Once cooked remove the shells.
Using a sharp knife, cut the eggs into two halves. Place a frying pan on medium heat and add oil. Then add turmeric powder, chili powder, and salt.
Then add the eggs and fry for a while. Set the eggs aside.
Take a pan, add half a cup of oil, then add the chopped onions and fry them until golden brown and then add the whole garam masala (cinnamon, star anise, cardamom, cloves and bay leaves).
Add green chilies, ginger garlic paste, tomatoes and salt and continue frying.
Then put yogurt, chili powder, coriander powder, turmeric powder and hot spices in a bowl and mix. Add the mixture to the frying pan and continue frying.
Finally, add the fried eggs, mix carefully and set the finished masala aside.
Biryani Dum Process:
Take a deep pan with thick bottom such as a dutch oven.
Now put some oil in the pan, then add half of the cooked rice. Spread the egg masala on top of the rice layer.
Add some fried onions, fresh coriander and mint leaves on top and then the rest of the rice.
Sprinkle some fried onions, coriander and mint leaves on top of the rice.
Finally dissolve some saffron in milk and spread the saffron milk on top of the rice. Add some ghee and juice of one lemon.
Seal the pan with a tight lid. Cook for 5 minutes on high and 10 minutes on low heat.
Hot Hyderabadi Egg Biryani will be ready to serve.
Tip: Garnish the biryani with coriander leaves and serve it with mirchi ka salan and raita.