Hyderabadi egg dum biryani
Abhipriya Raghav
A flavorful and satiating recipe originating in the kitchens of the Nizam of Hyderabad!
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Indian
To fry the eggs
- 5 hard boiled eggs
- 1 tsp ghee
- ⅛ 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
- ⅛ tsp nutmeg powder
- 1 large tomato, chopped
- ⅓ 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
To cook the rice
Wash and soak the rice in enough water for 30 minutes.
To a large pot, except the rice, add all the other ingredients mentioned under "To cook the rice" and bring it to a boil.
Drain the water from the rice and add it to the pot. Let it cook until 80 percent done.
Drain the water and spread the rice on a plate to cool down.
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.
Drain off all the oil from the fried onions. Reserve the oil for future use.
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.
Prick the hard-boiled eggs with a fork and add it to the pan.
Coat the eggs uniformly in the oil and roast them for a few minutes. Keep it aside.
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.
Add sliced onions to the kadai and sauté till they turn golden-brown in color.
Add the ginger garlic green chili paste and sauté for a few minutes.
Add all the spice powders and cook for a few more minutes.
Add the chopped tomatoes and cook until it turns soft and mushy.
Add the beaten curd to the onion-tomato masala and mix well. Let it cook until oil separates.
Add crushed kasuri methi and mix well.
Turn off the stove and add coriander leaves
Layering the biryani
Add a few strands of saffron to warm milk and let it sit for 15 minutes.
To a large and thick pot, add half of the onion-tomato gravy and spread it.
To the layer of gravy, add half the rice and spread it evenly. Place the fried eggs on the rice layer.
Top the fried eggs with the rest of the gravy and half the fried onions, coriander leaves and mint leaves.
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.
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..
Serve biryani hot with any raita of your choice.
- 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