Name: Hyderabadi Egg Dum Biryani recipe by Rekha Unni at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Basmati rice - 3 cups; Ghee - 1 tbsp; Salt - 2 tsp; Lemon juice - 2 tsp; Water - 6 cups; Kewra essence - 3-4 drops; For the Biryani Masala; 1 inch cinnamon stick; 6-7 cloves; 5-6 cardamoms; 1 tsp shahi jeera; 1/4 tsp nutmeg; 1 strand javitri; 1 star anise; For Masala; 8 boiled eggs; Oil - 2 tbsp; Ghee - 3 tbsp; Onion - 1.5 cups Chopped; Green chili - 2 , Slit into halves; Ginger garlic paste - 2 tsp; Tomato - 1 cup Chopped; Red chili powder - 1 tsp; Turmeric powder - 1 tsp; Curd - 1/2 cup; Salt to taste; For layering; Saffron - a good pinch ,Soaked in 1/4 cup milk; Fried onions - 1/2 cup; Coriander - 2 tbsp , Chopped

Ingredients Serving: 6

Basmati rice - 3 cups
Ghee - 1 tbsp
Salt - 2 tsp
Lemon juice - 2 tsp
Water - 6 cups
Kewra essence - 3-4 drops
For the Biryani Masala
1 inch cinnamon stick
6-7 cloves
5-6 cardamoms
1 tsp shahi jeera
1/4 tsp nutmeg
1 strand javitri
1 star anise
For Masala
8 boiled eggs
Oil - 2 tbsp
Ghee - 3 tbsp
Onion - 1.5 cups Chopped
Green chili - 2 , Slit into halves
Ginger garlic paste - 2 tsp
Tomato - 1 cup Chopped
Red chili powder - 1 tsp
Turmeric powder - 1 tsp
Curd - 1/2 cup
Salt to taste
For layering
Saffron - a good pinch ,Soaked in 1/4 cup milk
Fried onions - 1/2 cup
Coriander - 2 tbsp , Chopped
Mint - 2 tbsp , Chopped
Fried Almonds - 10-12
Fried Cashew nuts - 10-12

Instructions

Grind all ingredients mentioned under Biryani Masala section coarsely and keep it aside You need only 1 tsp of Biryani masala for this recipe. Keep the remaining masala for future use
Soak rice for 1 hour. Clean and Drain excess water
Poke the boiled eggs with a tooth pick all over and fry them till golden brown from all the sides.Keep Aside
For Masala: Heat oil and ghee in a pan. Saute onions until translucent
Add green chilies and ginger garlic paste and fry till the raw smell goes away. Add tomatoes and saute for a minute
Add red chili powder, turmeric powder, ground biryani masala powder along with little water and cook till the oil starts to separate from the sides.
Add curd and fried eggs. Mix well. Masala should not be dry. Switch off. Keep aside
Add rice, ghee, salt, lemon juice, water and kewra essence in a pan and cover and cook till rice is 90% done.
Take a large heavy bottom pan.Add half of egg masala. Add half of rice, top with fried onions, mint , corriander leaves, cashews , almonds. Sprinkle half of saffron milk. Now add the remaining egg masala on top, level it.
Add remaining rice on top,Sprinkle remaining fried onions, fried almonds, cashew nuts, leaves and saffron milk
Cover with clean damp cloth or aluminum foil, cover with lid.Cook on low heat for 10-15 minutes
Remove the lid of the pan and give the Biryani a gentle mix. Serve hot with salan and raita

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