Recipes
Hyderabadi Egg Biryani Recipe
Prep Time | 30 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
For the egg marination :
- 4 eggs boiled and peeled
- Salt to taste
- ½ tsp red chilli powder
- ¼ tsp Turmeric powder
- 1 tsp ginger garlic paste
- ½ tsp Garam masala powder
- a pinch of black pepper corn powder
- 2 cardamoms powdered
- 2 tbsp coriander leaves finely chopped
- 2 tbsp Mint leaves
- 3-4 slit green chillies
- 1 cup yogurt
- 4-5 medium size onions sliced and deep fried
- ½ tsp lemon extracted juice
- 1 tbsp Oil
For the rice :
- 700 gms Basmati rice (soak for 30 minutes before cooking)
- 1 Cardamom
- 1 small piece of cinnamon stick
- 1-2 Cloves
- 1 bay leaf
- ½ tsp shahi zeera
- 2 black pepper corns
- Salt to taste
- ⁄2hot water for boiling rice
For garnishing during dum :
- 1 tbsp deep fried onions
- 1 tbsp Mint leaves
- 1 tbsp coriander leaves
- 2 saffron strands infused in 1 tbsp milk
- 1 tsp ghee
- 1 tbsp Oil
- 1 small size lemon extracted juice
Ingredients
For the egg marination :
For the rice :
For garnishing during dum :
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Instructions
For the egg marination :
- Firstly, take a bowl, into it, add salt, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder.
- Make a paste of mint leaves, coriander leaves and green chillies all together by adding a pinch of salt into those ingredients and add this paste into the marinade.
- Add beaten yogurt into the marinade.
- Crush the deep fried onions finely and add into the marinade mixture.
- Add black pepper corn powder and cardamom powder.
- Mix the whole mixture well.
- Add some oil and lemon extracted juice into it.
- Mix all the ingredients well.
- Add peeled boiled eggs into the marinade and carefully mix everything.
- Rest this marinade aside for 30 minutes.
For cooking rice :
- In a cooking pot, add water, add salt as per taste.
- Add whole spices such as cloves, cardamom, cinnamon, caraway seeds, bay leaf, black pepper corns.
- Bring the water to a boil.
- Add the soaked rice into it and cook it until ¾ th done(approx...80% done).
- Strain the rice and keep aside.
For the dum :
- In a flat bottom vessel, grease the bottom with some oil.
- Add the egg marinade carefully at the base of the vessel.
- Over the marinade add ¾th cooked rice all over.
- Spread the rice evenly.
- Garnish it with mint leaves, coriander leaves, deep fried onions.
- Add ghee all over the rice.
- Add some oil all over the rice.
- Add saffron infused milk all over and sprinkle lemon extract all over the rice.
- Cover the lid tightly.
- Switch on the stove.
- Place the tawa on the stove.
- Place the vessel over the tawa/gridle.
- Dum the biryani on high flame for 5 minutes.
- Put on sim flame and dum for 15-20 minutes.
- Egg dum biryani is ready to be served!!!