Name: Hyderabadi Egg Biryani recipe by Suganya Hariharan at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 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.

Ingredients Serving: 4

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.

Instructions

Wash and soak rice for at least 30-40 minutes.
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.
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.
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.
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.
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.
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.

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