Yummy Hyderabadi Egg Biryani Recipe

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Prep Time 15 Minutes

Cooking Time 30 Minutes

Servings 1-2

Rating

Hyderabadi Egg Biryani is prepared with boiled eggs along with different spices and basmati rice. It is cooked dum and garnished with coriander leaves along with friend onions and cashews. It does not take longer time to cook the Hyderabadi Biryani. Have a quick look at the recipe.

Ingredients

4Boiled eggs
2Large onions
1Tomatoes
1 tablespoonCoriander leaves
2 tablespoonsMint leaves
2 tablespoonsGhee
1 tablespoonOil
¾ cupCurd
5Green chilies
1 tablespoonGinger garlic paste
¼ teaspoonRed chili powder
½ tablespoonCoriander powder
2 tablespoonsLemon juice
Saltto taste

Biryani powder:

4Cloves
½ inchCinnamon stick
2Cardamom
¼ teaspoonsShah jeera
5Pepper corns

For Rice:

2 ½ cupsBasmati rice
3Cloves
5Cardamom
½ inchCinnamon stick
1Marathi mogga
2Bay leaves
5Mint leaves
½ tablespoonOil
Saltto taste
Water

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