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hyderabadi egg dum biryani

Hyderabadi egg dum biryani

Abhipriya Raghav
A flavorful and satiating recipe originating in the kitchens of the Nizam of Hyderabad!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

To fry the eggs

  • 5 hard boiled eggs
  • 1 tsp ghee
  • tsp turmeric powder
  • ½ tsp red chili powder
  • ¾ tsp garam masala
  • salt, as required

To cook the rice

  • 1 cup long-grain basmati rice
  • 5 cups water
  • 2 green chilies, slit
  • 3 bay leaves
  • 2 inch cinnamon stick
  • 6-7 cloves
  • 3-4 whole black pepper
  • 2 star anise
  • a strand of mace
  • 3 green cardamom
  • 1 black cardamom
  • ½ tsp lemon juice
  • salt, as required

To make the barista (fried onions)

  • ½ cup oil
  • 1 large onion, thinly sliced

To prepare the onion-tomato gravy

  • 2 tbsp ghee
  • 1 tbsp oil
  • 1 tsp shahi jeera
  • 2 bay leaf
  • 2 green cardamom
  • 1 inch stick cinnamon
  • few strands of mace flower
  • 1 small onion, sliced
  • 1 tbsp ginger garlic green chili paste
  • 1 tsp red chili powder
  • 1 tsp kashmiri chili powder
  • ¼ tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • tsp nutmeg powder
  • 1 large tomato, chopped
  • cup yogurt, beaten
  • salt, as required
  • 1 tsp kasuri methi
  • handful of coriander leaves

To layer the biryani

  • handful of mint leaves
  • handful of coriander leaves
  • 2 tbsp warm milk
  • a few strands of saffron

Instructions
 

To cook the rice

  • Wash and soak the rice in enough water for 30 minutes.
    hyderabadi egg dum biryani
  • To a large pot, except the rice, add all the other ingredients mentioned under "To cook the rice" and bring it to a boil.
    hyderabadi egg dum biryani
  • Drain the water from the rice and add it to the pot. Let it cook until 80 percent done.
    hyderabadi egg dum biryani
  • Drain the water and spread the rice on a plate to cool down.
    hyderabadi egg dum biryani

To make the barista

  • Add oil to a pan on low-medium heat. When the oil is hot, add the sliced onions and fry until golden brown on all sides.
    hyderabadi egg dum biryani
  • Drain off all the oil from the fried onions. Reserve the oil for future use.
    hyderabadi egg dum biryani

To fry the eggs

  • Add ghee to a pan on medium heat. Add all the spice powders along with the required salt and mix in the oil.
    hyderabadi egg dum biryani
  • Prick the hard-boiled eggs with a fork and add it to the pan.
    hyderabadi egg dum biryani
  • Coat the eggs uniformly in the oil and roast them for a few minutes. Keep it aside.
    hyderabadi egg dum biryani

To prepare the onion-tomato gravy

  • Heat oil and ghee in a kadai on medium heat. Add all the whole spices and let them sizzle.
    hyderabadi egg dum biryani
  • Add sliced onions to the kadai and sauté till they turn golden-brown in color.
    hyderabadi egg dum biryani
  • Add the ginger garlic green chili paste and sauté for a few minutes.
    hyderabadi egg dum biryani
  • Add all the spice powders and cook for a few more minutes.
    hyderabadi egg dum biryani
  • Add the chopped tomatoes and cook until it turns soft and mushy.
    hyderabadi egg dum biryani
  • Add the beaten curd to the onion-tomato masala and mix well. Let it cook until oil separates.
    hyderabadi egg dum biryani
  • Add crushed kasuri methi and mix well.
    hyderabadi egg dum biryani
  • Turn off the stove and add coriander leaves
    hyderabadi egg dum biryani

Layering the biryani

  • Add a few strands of saffron to warm milk and let it sit for 15 minutes.
    hyderabadi egg dum biryani
  • To a large and thick pot, add half of the onion-tomato gravy and spread it.
    hyderabadi egg dum biryani
  • To the layer of gravy, add half the rice and spread it evenly. Place the fried eggs on the rice layer.
    hyderabadi egg dum biryani
  • Top the fried eggs with the rest of the gravy and half the fried onions, coriander leaves and mint leaves.
    hyderabadi egg dum biryani
  • For the final and top layer, add rest of he rice and spread it evenly. Top with other half of the fried onions, coriander leaves and mint leaves. Splash the saffron milk and some oil reserved from frying the onions. Meanwhile, heat a tawa on medium flame.
    hyderabadi egg dum biryani
  • Seal the pot with aluminium foil or dough and cover it with a tight lid. Place of the hot tawa and let it simmer for 10 minutes. Let it rest for an additional 10 minutes off the flame..
    hyderabadi egg dum biryani
  • Serve biryani hot with any raita of your choice.
    hyderabadi egg dum biryani

Notes

  • Use spice powders according to taste.
  • While par-boiling the rice, use green chilies according to taste.
  • Use the oil used to fry the onions in the biryani. This oil is infused with flavors and tastes great.
  • While layering the biryani, you can also add rose water or kewra water for some extra flavors..
  • While dum cooking the rice, make sure to seal the vessel completely so that no steam escapes
Keyword biryani, dum biryani, egg, egg biryani, egg dum biryani, hyderabadi biryani, pakki biryani