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Hyderabadi Egg Dum Biryani

Apr-11-2018
Rekha Unni
20 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Hyderabadi Egg Dum Biryani RECIPE

Just like Chicken Biryani, the Egg Dum biryani is equally delicious and mouth watering in taste, enjoy the biryani with salan and raita

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 6

  1. Basmati rice - 3 cups
  2. ghee - 1 tbsp
  3. salt - 2 tsp
  4. lemon juice - 2 tsp
  5. water - 6 cups
  6. kewra essence - 3-4 drops
  7. For the Biryani masala
  8. 1 inch cinnamon stick
  9. 6-7 cloves
  10. 5-6 cardamoms
  11. 1 tsp shahi jeera
  12. 1/4 tsp nutmeg
  13. 1 strand javitri
  14. 1 star anise
  15. For masala
  16. 8 boiled eggs
  17. oil - 2 tbsp
  18. ghee - 3 tbsp
  19. onion - 1.5 cups Chopped
  20. Green chili - 2 , Slit into halves
  21. ginger garlic paste - 2 tsp
  22. tomato - 1 cup Chopped
  23. Red chili powder - 1 tsp
  24. turmeric powder - 1 tsp
  25. curd - 1/2 cup
  26. salt to taste
  27. For layering
  28. saffron - a good pinch ,Soaked in 1/4 cup milk
  29. Fried onions - 1/2 cup
  30. coriander - 2 tbsp , Chopped
  31. mint - 2 tbsp , Chopped
  32. Fried almonds - 10-12
  33. Fried cashew nuts - 10-12

Instructions

  1. Grind all ingredients mentioned under Biryani Masala section coarsely and keep it aside You need only 1 tsp of Biryani masala for this recipe. Keep the remaining masala for future use
  2. Soak rice for 1 hour. Clean and Drain excess water
  3. Poke the boiled eggs with a tooth pick all over and fry them till golden brown from all the sides.Keep Aside
  4. For Masala: Heat oil and ghee in a pan. Saute onions until translucent
  5. Add green chilies and ginger garlic paste and fry till the raw smell goes away. Add tomatoes and saute for a minute
  6. Add red chili powder, turmeric powder, ground biryani masala powder along with little water and cook till the oil starts to separate from the sides.
  7. Add curd and fried eggs. Mix well. Masala should not be dry. Switch off. Keep aside
  8. Add rice, ghee, salt, lemon juice, water and kewra essence in a pan and cover and cook till rice is 90% done.
  9. Take a large heavy bottom pan.Add half of egg masala. Add half of rice, top with fried onions, mint , corriander leaves, cashews , almonds. Sprinkle half of saffron milk. Now add the remaining egg masala on top, level it.
  10. Add remaining rice on top,Sprinkle remaining fried onions, fried almonds, cashew nuts, leaves and saffron milk
  11. Cover with clean damp cloth or aluminum foil, cover with lid.Cook on low heat for 10-15 minutes
  12. Remove the lid of the pan and give the Biryani a gentle mix. Serve hot with salan and raita

Reviews (1)  

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Shelly Sharma
Apr-12-2018
Shelly Sharma   Apr-12-2018

I like to have it with raita.

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