Egg Biryani Recipe | Easy Hyderabadi Style Dum Biryani

Egg biryani recipe, Fragrant Basmati rice cooked with layers of masalas, spicy crispy fried eggs brown onions, aromatic herbs cooked in Hyderabadi dum style

5 from 1 vote

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Course: Main Course

Cuisine: Indian

Keyword: biryani, dum biryani

Prep Time: 10

Cook Time: 1 35

Total Time: 1 10

Servings:

Calories: 257kcal

Author: Rekha Kakkar

Ingredients

For Eggs
4 eggs Hard Boiled
1 tablespoon Oil
Salt to taste
½ teaspoon Red Chilli Powder
½ teaspoon Turmeric powder
1 teaspoon Coriander powder
For Biryani
2 tablespoon ghee
1 teaspoon cumin seeds
1 star anise
1 mace flower
1 inch cinnamon stick
2 Cardamom
3-4 cloves
1 onion chopped
2 Tomatoes medium sized
Salt to taste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon Garam masala powder
2 Green chilies
¼ cup yogurt
3 cups basmati rice cooked
½ cup milk
10 saffron
4 tablespoon green coriander
2 tablespoon pudina/mint

Instructions

warm the milk and keep saffron strands in the milk for soaking.
Boil eggs and cut them into halves.
Sprinkle salt, red chilli powder, turmeric powder on eggs and coat them well.
Wash basmati rice and soak them for 15 minutes.
Cook these rice along with cumin, 1-2 star anise, 1 mace flower, 1-inch cinnamon stick, 2 Cardamom, 3-4 cloves. And cook till rice is 60 % done.
Drain the rice and keep aside.
In a deep pan add ghee, heat it and add cumin seeds. When the cumin starts to crackle add sliced onions in the pan. Cook the onions until they are golden brown, take them out of pan and keep them aside.
In the same pan cook marinated egg halves until eggs are slightly crispy on both the sides
For making Biryani heat ghee in the pan. Add ginger paste, green chilies, and chopped tomatoes.
After the tomatoes add salt, red chili powder, turmeric powder, tomato puree, and mix well.
Cook the tomatoes until they are soft and mushy. Add curd and mix well. And cook for a few more minutes.
Add coriander leaves mix and add a layer of partially cooked rice.
Add a layer of cooked onion. A layer of cooked gravy and then spread a layer of partially cooked rice on it.
In a small bowl mix biryani masala and cooked onion. Then spread it on top of the rice layer.
Sprinkle saffron soaked in milk all over it and layer the egg halves on top of it.
Cover and cook the biryani on dum for 15 minutes on the slow heat. After that fluff the rice then serve Egg Biryani.

Video

Notes

Use only the best quality Basmati rice for making biryani. Any other variety may not turn out as good.
You must soak rice it gets rid of extra starch and rice grains are perfectly cooked.
Whole spices are a must. many recipes will tell you it is easy to make with powdered spices. But in my opinion in any biryani recipe the use of whole spices is non negotiable. It is MUST.
Use a heavy bottom pan for cooking biryani because it has to be cooked for long time and in thin pan rice might burn.
Frying the boiled eggs with spice powders is also required. it gives uniform spicy taste in biryani and eggs are not bland.

Nutrition