Very tasty Hyderabadi style Egg biryani recipe with step by step instructions.
I have never tried Egg biryani before until one of my Youtube subscribers asked me to post this recipe. the taste was really amazing. we cannot eat until we take the photos of any recipe.on that day while we were shooting, our mouths were watering and stomachs started growling…oh God.
for this recipe, I used clay pot.but you can use normal cooking pot. any heavy bottomed non-stick pot is good. cooking time may slightly differ for the normal pot.it may take little extra time than the clay pot.so please keep an eye while cooking on Dum or it may get burnt. you need to cook the egg masala gravy and rice in different vessels simultaneously.by the time the rice is half done the gravy will be ready and you can put the rice on the gravy.
if you have no time you can add ready to use biryani masala powder.adjust all the seasonings according to your taste.i have used 1 1/2 tsp of homemade Guntur chili powder for this recipe.
This tastes good without any accompaniment but you can serve with Mirchi ka salan and raita.
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Text version of Egg Biryani
- For masala
- coriander seeds – 1 tbsp
- black pepper – 1 tsp
- shahi jeera – 1 tsp
- nutmeg – 1/4 of a fruit
- cloves – 4
- cardamom – 5
- star anise – 1
- bay leaf – 1
- For fried onions
- very thinly sliced onions – 2
- oil – for deep-frying
- for the Rice
- Basmati rice – 450 to 500 grams
- water – 2 liters to boil
- oil – 2 tbsp
- salt – enough
- cinnamon – 1 inch
- cardamom – 5
- cloves – 4
- bay leaf – 1
- shahi jeera – 1 tsp
- mint leaves – 2 sprigs
- For dum biryani
- oil – 5 to 6 tbsp
- sliced onion – 1 medium-sized
- slit green chilies – 4
- mint leaves – 1/2 cup
- coriander leaves – 1/2 cup
- ground masala powder – 1 tbsp(for gravy) + 1 tbsp(for rice)
- yogurt – 1 cup(250 ml)
- turmeric powder – 1/2 tsp
- red chili powder – 1 1/2 tsp
- salt – as per the taste
- fried onions – 2 medium(given above)
- boiled eggs – 6
- ghee/clarified butter – 2 tbsp
- other
- non-stick heavy bottomed cooking pot
- aluminium foil
- soak 450 to 500 grams of rice in water for 30 minutes.
- rinse for 2-3 times before using.
- cut 2 medium-sized onions into very thin slices.
- deep fry them until they turn into nice golden brown color and crispy.
- dry roast coriander seeds, peppercorns, shahi jeera, cardamoms, cloves, cinnamon, bay leaf, nutmeg, star anise for a minute and grind them into a fine powder.
- pour 2 liters of water in a large vessel and bring to boil.
- when the water starts to boil add enough salt, whole garam masala spices, 2 tbsp of oil, mint leaves.
- add the soaked basmati rice. water stops to boil so bring it to a boil again.
- cook for 3 minutes exactly, turn off the heat and strain out the water immediately from the rice.
- heat 5 to 6 tbsp of oil in a heavy non-stick cooking pot.
- add sliced onions, green chilies, salt and fry until soft.
- then add ginger garlic paste and sauté for a minute.
- add turmeric powder, red chili powder, 1 tbsp of ground masala powder and mix well.
- put fresh mint and coriander leaves, yogurt and mix well.
- add the boiled eggs, mix well and cook on simmer for 3-5 minutes.
- sprinkle 2 pinches of ground masala powder on the gravy.
- add the deep-fried onions, mint, and coriander leaves.
- spread half of the half-cooked rice as a layer.
- sprinkle a pinch of masala, add fried onions,mint&coriander leaves, 1 tbsp of ghee.
- spread the remaining rice as a layer and repeat the process.
- cover the pot with an aluminium foil, close with a lid and cook for 7-10 minutes on simmer.
- turn off the heat and leave for 10-15 minutes.
Video version of Egg Biryani
https://youtu.be/c0bCPHpv-Uk
Oliver
Great Recipe Thank you