Hyderabadi Egg Biryani | How to make Hyderabadi Egg Biryani

By Suganya Hariharan  |  17th Oct 2016  |  
4.8 from 2 reviews Rate It!
  • Photo of Hyderabadi Egg Biryani by Suganya Hariharan at BetterButter
Hyderabadi Egg Biryaniby Suganya Hariharan
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About Hyderabadi Egg Biryani Recipe

Got some rice and eggs? Turn them into a famous scrumptious one pot meal – Egg Biryani.

Hyderabadi Egg Biryani is a popular aromatic and delicious dish. You can try making this amazing Hyderabadi Egg Biryani in your kitchen. This recipe requires 20 minutes for preparation and 40 minutes to cook. The Hyderabadi Egg Biryani by Suganya Hariharan has detailed steps with pictures so you can easily learn how to cook Hyderabadi Egg Biryani at home without any difficulty. Hyderabadi Egg Biryani is enjoyed by everyone and can be served on special occasions. The flavours of the Hyderabadi Egg Biryani would satiate your taste buds. You must try making Hyderabadi Egg Biryani this weekend. Share your Hyderabadi Egg Biryani cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Suganya Hariharan for inputs. In case you have any queries for Hyderabadi Egg Biryani you can comment on the recipe page to connect with the Suganya Hariharan. You can also rate the Hyderabadi Egg Biryani and give feedback.

Hyderabadi Egg Biryani

Ingredients to make Hyderabadi Egg Biryani

  • Oil – 1tbsp • Bay leaf – ½ • Cinnamon – 1 thin piece • Cloves – 3 • Cardamom pods -2 • Tomato - 1, small, chopped • Yogurt – 2 tbsp • Basmati Rice – 3 cups • Biryani masala – 1 tbsp • Red chilli powder – 1 tsp
  • For garnish: • Saffron – ½ tsp dissolved in ½ cup warm milk • Ghee – 2 tbsp • Mint – 2 tbsp finely chopped (to garnish) For the Egg masala: • Ginger garlic paste – 1 tsp • Red chilli powder – 2 tsp • Black pepper powder – 1 tsp • Besan flour- 2 tbsp • Salt – 2 tsp • Boiled eggs - 4
  • For fried onions: • Onions – 2 small onions, ½ cup, sliced thinly • Cashewnuts – 6 • Oil – to fry (3 - 4 tbsp) For rice masala: • Cashew nuts – 6 • Khus khus (white poppy seeds) – ½ tbsp. • Cumin seeds/ jeera – ½ tbsp • fennel seeds – ½ tbsp. • Coconut – 2 tbsp • Garlic – 4 pods • Ginger – 1 inch • Green chilli – 4 • Mint – ½ cup, chopped finely • Coriander leaves – ½ cup, chopped finely.

How to make Hyderabadi Egg Biryani

  1. Wash and soak rice for at least 30-40 minutes.
  2. For Fried onions: Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Add cashews in the end and fry too. Stir in the middle so that it does not stick.
  3. For Egg masala: Mix all the ingredients under “Egg masala” with little water and add the eggs. Heat a pan with 1 tbsp of butter. Now add the marinated eggs and coat till the eggs get golden brown.
  4. For masala: Grind the garlic, ginger, mint, coriander, cashews, coconut (optional), poppy seeds, fennel seeds, cumin seeds, chillies with two tbsp of water into a smooth paste. Now take a big pan, add oil or ghee in medium heat, add the paste.
  5. Now add the yogurt, chilli powder, biryani powder and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
  6. Now after returning the skillet back to the stove, add the rice and salt and water. (Quantity of water to be added is for one cup of rice, it is 1.5 cups of water). Mix well and close the lid tight and keep it on medium heat for 10 minutes.
  7. Now add the marinated eggs, fried onions and chopped mint for garnish and keep it on low for 5 minutes. Drizzle the saffron and milk over the rice and switch off the flame, and keep it closed for another 5 minutes.

Reviews for Hyderabadi Egg Biryani (2)

sonam sahoo2 years ago

Thanks for sharing

Aafrin 2 years ago

I made it today for lunch, nice recipe:thumbsup:

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