Hydrabadi Egg Dum Biryani

Name: Hydrabadi Egg Dum Biryani
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 Eggs; 1 tbsp Ghee; 1/2 tsp Red Chilli powder; 1/2 tsp Garam masala powder; 1/2 tsp Salt; 2 tbsp Ginger and Garlic paste; 2 tbsp Ghee; 1 tsp Coriander powder; 1 tsp Biryani masala powder; 1/4 tsp Garam masala powder; 1 tsp Red Chili powder; 1/2 cup Fried onions; 1 cup chopped Tomatoes; 1/2 cup chopped Coriander leaves; 1/2 cup Yoghurt; 2 cup Basmati Rice; 2 tbsp Ghee; 4 cups Water; 2 Black Cardamom; 3 Green Cardamom; 2 Bay leaves; 4 Cloves; 1 Cinnamon; 1 tsp Salt; 1/4 cup Milk; A few Saffron threads; 1 tbsp Fried Onion; 5-6 Fried Cashews

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#ga24
Hyderabadi egg biryani recipe is a delicious dish of fragrant basmati rice and spiced and sautéed boiled eggs. Basmati rice is cooked in whole spices, layered with some biryani masala and eggs, and topped with fried onions, herbs, and saffron milk. The pot is then sealed and put on gentle heat to make a deliciously spicy egg dum biryani.

Sanuber Ashrafi @tasty_treatbysanu

Saved

Ingredients

45 minutes

4 servings

For Egg
6Eggs
1 tbspGhee
1/2 tspRed Chilli powder
1/2 tspGaram masala powder
1/2 tspSalt
For Curry
2 tbspGinger and Garlic paste
2 tbspGhee
1 tspCoriander powder
1 tspBiryani masala powder
1/4 tspGaram masala powder
1 tspRed Chili powder
1/2 cupFried onions
1 cupchopped Tomatoes
1/2 cupchopped Coriander leaves
1/2 cupYoghurt
For Rice
2 cupBasmati Rice
2 tbspGhee
4 cupsWater
2Black Cardamom
3Green Cardamom
2Bay leaves
4Cloves
1Cinnamon
1 tspSalt
For Biryani
1/4 cupMilk
A fewSaffron threads
1 tbspFried Onion
5-6Fried Cashews

Saved

Steps

45 minutes

1

Boil the eggs with water. Peel off the egg and keep aside.
2

Heat 3 tablespoon oil in a fry pan and add the onion to the hot oil. Fry until golden brown and remove from oil
3

Heat ghee in a pan and put boiled eggs. Add spices and salt and toss with a spoon to coat them well with the masala.
4

Fry the eggs until slightly crisp on the outside.
5

In a wok heat the ghee and add the ginger and garlic paste. Add the powdered spices, salt and 1 tbsp water to avoid the burnt.
6

Add the fried onions and cook for 2 minutes. Add the tomatoes and cook until the tomatoes cooked and the masala becomes thick
7

Add the yogurt and cook until the masala again thickens.
8

Heat ghee in a pressure cooker and add the whole garam masala. Wash and drain the rice and add it to the ghee
9

Fry for a minute and add water and salt. Close the lid and cook for 1 whistle.
10

Keep aside the cooked rice.
11

Now keep a thick bottom pan on the stovetop. Put half of the cooked rice and spoon out the curry masala you prepared earlier and spread it evenly on the rice.
12

Take the remaining rice and spread it on top of the curry masala. Sprinkle the remaining fried onions on top of the rice, pour the saffron milk evenly on top of the rice.
13

Finally place the fried eggs on top, close the lid and give dum for 5 minutes on low heat.
14

When opening the lid, mix it from spoon so that the layers of rice and curry masala get mixed.
15

Garnish with fried cashews and Egg biryani is now ready to be served.