Hyderabadi Egg Biryani | How to Make Egg Biryani Recipe?

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We are here to tell you about How to make Hyderabadi Egg Biryani. Egg Biryani made with splendid rice indulgence, satiated with the magic of Indian spices, herbs and spiced hard-boiled eggs. Simply eat the hot egg biryani with some plain curd or raita and you are good to go on a supreme food trip where you would meet a riot of flavors.

So to make delicious Hyderabadi egg biryani take some boiled eggs and cooked rice. Biryani is a widely chosen rice dish all across India. And Hyderabadi cuisine is the best where it comes to egg biryani. Hyderabad is popular for Biryani —It a heaven for biryani lovers. They have so many varieties of Biryanis.

This popular recipe is one of the most favored amongst all of Biryanis. Today we are here to share the recipe of delicious Hyderabadi egg Biryani’ in Hyderabadi style.

What exactly is Hyderabadi Egg Biryani?

Hyderabadi Egg Biryani is a tasty biryani where you get different flavors of spices and so fluffy long grain rice with aromatic. onion tomato masala, and boiled and sautéed eggs biryani. This flavourful Hyderabadi biryani recipe can also be made in a pressure cooker.

What’s the best time to cook Egg Biryani?

It's your choice. Biryani is a piece of fine art. It’s a love affair, which needs time and patience. No HURRY. Since Biryani needs time to cook and patience both, most people usually cook it on occasion to enjoy the deluxe meal with their family and friends.

Egg Biryani is a splendid rice indulgence, satiated with the magic of Indian spices, herbs and spiced hard-boiled eggs. Easy to make, yet so princely looking dish which makes a palatial dish for parties.

This simple biryani is a budget-friendly dish, and it’s absolutely a crowd-pleaser. So when you have a party at your home, you can easily make this delicious egg biryani.

It is so colourfull and tasty. Each spoon of this amazing Egg Biryani is bursting with breathtaking flavors, and everybody is sure to love it.

Why should you try this Biryani?

1.    If you like to experiment with new dishes, then this is a must recipe for you to try.

2.    If you love spicy Indian dishes then this tasty Biryani is calling your name.

3.    Make some boiled eggs and you don’t know what to do with them, then this Egg Biryani can come to the rescue.

For this recipe, I simply use homemade fried onions.

There is no marination needed for this specific egg recipe. Just start by following my instructions. You will see that dum cooking for 15-20 minutes would give you fragrance and separate fluffy grains of rice.

INGREDIENTS

For Rice:
• Basmati Rice – 1.5 Cup
• Salt – 1/8 Teaspoon
• Oil – 1 Tablespoon
• Water – 5 Cups
• Star Anise – 1
• Cinnamon Stick – 1
• Lemon Juice – 1 Tsp

For Gravy:
• Ghee/Butter – 2 Tablespoon
• Oil – 1 Tablespoon
• Cumin Seeds – 1 Teaspoon
• Bay Leaf – 2
• Cinnamon Stick – 1
• Green Cardamom – 5-6
• Cloves – 4-5
• Black Peppercorns – 4-5
• Onions, Sliced – 1 Cup
• Ginger-Garlic Paste – 1 Tablespoon
• Cashew Nuts, Roughly Chopped – 2 Tablespoon
• Tomatoes, Sliced – 1 Cup
• Yogurt (Curd) – 1/2 Cup
• Red Chili Powder – 1 Tablespoon
• Coriander Powder – 1 Teaspoon
• Turmeric Powder – 1/4 Teaspoon
• Biryani Masala – 2 Tablespoon
• Green Chilies, Roughly Chopped – 3-4
• Mint Leaves, Roughly Chopped – 2 Tablespoon
• Coriander Leaves, Roughly Chopped – 2 Tablespoon
• Fried Onions – 2 Tablespoon

For Roasting Eggs:
• Hard-Boiled Eggs – 4
• Ghee – 1 Tbsp
• Red Chili Powder,
• Pinch Of Salt – 1/4 Tsp
• Turmeric Powder – 1/8 Tsp
• Coriander Powder – 1/4 Tsp
• Biryani Masala – 1/4 Tsp
• For Saffron Milk:
• Warm Milk – 8 Tablespoon
• Saffron Strands – 20 Strands

For Assembling:
• Fried Onions – 2 Tbsp
• Mint Leaves, Roughly Chopped – 2 Tablespoon
• Coriander Leaves, Roughly Chopped – 2 Tablespoon

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🕐 Preparation time	🕐 Cooking time	🕐 Total time
10 Minutes	40 Minutes	50 Minutes

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Nutrition Info: 275 calories // Servings: 1 Plate

INSTRUCTIONS:

For Saffron Milk:

1. Soak 20 saffron strands 1/4 cup warm milk for 30 mins. Keep it aside.

For Rice:

1. Wash and soak 1.5 cup rice in enough water for about 30 minutes.
2. In a large pot, add 5 cups water, rice, ghee/oil, lemon juice, salt, star anise and cinnamon stick.
3. Let it cook until rice is cooked. Drain and keep it aside.

For Roasting Eggs:

1. Heat 1 tsp ghee in a non-stick pan.
2. Add 1/4 tsp red chili powder, a pinch of salt, 1/8 tsp turmeric powder, 1/4 tsp coriander powder, 1/4 tsp biryani masala.
3. Prick the eggs with a fork and roast them with the spices over medium heat for 4 mins, or until the masala is coated well. Cut the eggs into halves and roast them 3 more minutes.
4. Once done, remove from heat and set aside.

For Gravy:

1. Heat 2 tablespoon ghee and 1 tablespoon oil in a non-stick pan.
2. Add cumin seeds, bay leaf, cinnamon stick, green cardamom, cloves, peppercorns and sauté the whole spices for few seconds or until fragrant.
3. Add sliced onions and sauté for 3 minutes or until they are light golden in color.
4. Add 1 tbsp ginger-garlic paste and sauté over medium heat for 2 mins.
5. Add 2 tablespoon cashews and cook for 1 minute.
6. Now add 1 some  sliced tomatoes and cook till they turn until mushy.
7. Add 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 2 tablespoon biryani masala, 3 green chilies, 2 tablespoon mint leaves, and 2 tablespoon coriander leaves and cook for 4 minutes.
8. Add 1/2 cup yogurt, mix well and cook for 5-7 minutes or until the raw smell is gone.
9. Add 1/2 teaspoon garam masala powder, salt and mix well.
10. Add 1/2 cup water and mix well. Cook for 5 more minutes, or until the gravy thickens up.
11. Remove it from the stove and set aside.

For Assembling Biryani:

1. Layer 1: Take 1/3rd of the cooked rice and spread it in a pot or handi to form layer 1.
2. Layer 2: Now take some gravy and spread over rice meal to form layer 2. Sprinkle 1 spoon of mint leaves, 1 spoon coriander leaves, and 1 spoon fried onions over it.
3. Layer 3: Take 1/3rd of the cooked rice and spread it over gravy to form layer 2. Drizzle with 4 tablespoons of saffron milk over it. Sprinkle 1 tsp mint leaves, 1 tsp coriander leaves over it.
4. Layer 4: Arrange egg halves over layer 3, and add remaining 1/4th of the gravy and spread it well to form layer 5.
5. Layer 5: Take 1/3rd of the cooked rice and spread over to form layer 4. Drizzle with 3-4 spoons of saffron milk over layer 4. Sprinkle 1 tsp mint leaves, 1 tsp coriander leaves, and 1 tbsp fried onions over it.

Cooking Biryani:

1. Seal the rice and gravy filled pot with an aluminum foil and cover tightly with the lid.
2. Boil 2-3 cups of water in a pan.
3. Take the rice and gravy pot over it.
4. Cook this tasty biryani in low heat for 20-25 minutes. Add more water, if it gets dried up.
5. Turn off the heat. Let it rest for 5 minutes.
6. Unwrap and serve biryani hot with raita and chutney.