Hyderabadi Egg Dum Biryani

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Hyderabadi Egg Dum Biryani

Description

Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 1 Hr 0 Min

Total Time : 2 Hr 0 Min

Ingredients

Serves : 6
  • basmati rice 3 cups


  • 1 tbsp ghee


  • 2 teaspoon salt


  • 2 teaspoon lemon juice


  • 6 cups water


  • 3-4 drops Kewra essence


  • For Biryani masala ::. 1 inch cinnamon stick


  • 6-7 cloves


  • 5-6 cardamom


  • 1 strand Javitri


  • 1 star anise


  • 1/4 teaspoon nutmeg


  • 1 teaspoon shahi jeera


  • For Egg Masala ::. 8 boiled eggs


  • 2 tbsp oil


  • 3 tbsp ghee


  • 1.5 cups onions chopped


  • Green chillies slit 2


  • 2 teaspoon ginger garlic paste


  • 1 cup tomatoes chopped


  • 1 teaspoon red chilli powder


  • 1 teaspoon turmeric powder


  • 1/2 cup yogurt


  • For Layering:: 1/2 cup fried onions


  • 4 tbsp saffron milk


  • 2 tbsp chopped coriander leaves


  • 2 tbsp chopped mint leaves


  • 10-12 fried almonds


  • 10-12 fried cashews

Directions

  • Grind all ingredients mention under biryani masala section. you need only one teaspoon masala for recipe. keep aside rest for future use
  • Soak rice for 1 hour. Clean and drain excess water
  • Poke boiled eggs with toothpick all over. Fry until golden brown. Keep it aside
  • For Masala, heat 3 tbsp ghee in a pan
  • Saute onions until translucent. Add green chillies and ginger garlic paste. Saute until raw aroma goes away
  • Add red chilli powder, turmeric , ground biryani masala along with little water. Cook until oil starts leaving sides
  • Add yoghurt and fried eggs. Mix well. Masala should not be dry. Switch off
  • Add rice, ghee, salt, water, lemon juice and kewra essence in a pan. Cover and cook until 90 percentage done
  • In a large bottom pan, grease with ghee
  • Add half of egg mixture. Layer with half of rice. Sprinkle half of cashews, almonds, fried onions, mint, coriander leaves and saffron milk
  • Add remaining egg mixture, rice.Sprinkle remaining cashews, almonds, fried onions, mint, coriander leaves and saffron milk
  • Cover with clean damp cloth or foil. Shut tightly with lid
  • Cook on low heat for 10-15 minutes
  • Remove the lid. Gently mix. Serve hot with raita and salan