Yummy Hyderabadi Egg Biryani Recipe

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Directions

• Cook Basmati Rice in water along with bay leaves, cloves, cinnamon, cardamom, Marathi mogga, elachi, mint leaves, oil and salt
• Half cook the rice and strain remaining water
• Spread rice on large plate and allow it to cool for sometime
• Place a non stick pan and add oil to it along with ghee
• Add sliced onions and saute them for about 5 minutes till they are little bit crispy golden brown in color
• Remove half of them and keep aside
• To the other half add green chilies, mint leaves, coriander leaves and ginger garlic paste
• Fry them for about 2 minutes
• Add red chili powder, coriander powder, biryani masala and combine them well
• Add chopped tomatoes to the mixture and fry for about 3 minutes
• Add boiled eggs and coat the fried masala
• Add yogurt to it and combine them well
• Cook for about 5 minutes till oil get separated
• Add lemon juice and combine them well
• Turn off the heat and keep it aside
• Place a deep vessel on flame and start preparing boryani
• Add some oil to the vessel and add half the rice layer in it
• Add egg masala layer on it and spread out on rice
• Spread remaining rice over the egg masala and pour ½ tablespoon of ghee over the rice
• Add the fried onions to it
• Sprinkle coriander leaves and pour saffron milk at the end over the rice
• Cover the vessel with lid and seal it with wheat dough to avoid the pressure leaving the vessel
• Cook on medium flame for about 5 minutes and off the flame
• Remove the vessel from fire and place it on an iron tawa over low flame
• Cook it on low flame for about 15 minutes
• Off the heat and open the plate after 5 minutes
• Combine all the rice and serve it hot with Tasty Raita
  

For biryani masala grind all the biryani masala ingredients into fine powder and store it for future use in a container. While you are boiling the eggs, get the rice ready along with the other ingredients so that the cooking process becomes easy.

-Neelima