Name: Hyderabadi Egg Biryani recipe by Reena Andavarapu at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Ingredients: Basmati rice - 3 cups; Water - 4 1/2 cups; Eggs - 7; Onions - 2; Tomatoe - 1; Bay leaves - 2 to 3; Cardamon-3; Cinnamon - 1 stick; Cloves - 3; Star ainse - 1; Oil - 1 tbsp; Ghee - 2 tbsp; Red chilli powder - 1 tsp; Biryani masala powder / garam masala powder - 1 tbsp; For the egg fry :; Red chilli powder - 1 tsp; Pepper - 1 tsp; Ginger garlic paste - 1 tbsp; Gram flour - 2 tbsp; Salt to taste; For the biryani (masala paste) :; Garlic cloves - 5; Ginger - 1 inch; Green chillies - 4; Coriander - 1/2 cup; Mint leaves - 1/2 cup; Cumin - 1/2 tbsp; Fennel seeds - 1/2 tbsp; Khus khus - 1 tbsp; Cashew - 6

ABOUT Hyderabadi Egg Biryani RECIPE

Hyderbad egg biryani made in a easy and shortened the procedure by 20 minutes with same flavourfull taste.

Ingredients Serving: 5

Basmati rice - 3 cups
Water - 4 1/2 cups
Eggs - 7
Onions - 2
Tomatoe - 1
Bay leaves - 2 to 3
Cardamon-3
Cinnamon - 1 stick
Cloves - 3
Star ainse - 1
Oil - 1 tbsp
Ghee - 2 tbsp
Red chilli powder - 1 tsp
Biryani masala powder / garam masala powder - 1 tbsp
For the egg fry :
Red chilli powder - 1 tsp
Pepper - 1 tsp
Ginger garlic paste - 1 tbsp
Gram flour - 2 tbsp
Salt to taste
For the biryani (masala paste) :
Garlic cloves - 5
Ginger - 1 inch
Green chillies - 4
Coriander - 1/2 cup
Mint leaves - 1/2 cup
Cumin - 1/2 tbsp
Fennel seeds - 1/2 tbsp
Khus khus - 1 tbsp
Cashew - 6
Water required to make a paste
Saffron milk :
Milk - 1/2 cup
Saffron strands - 10 to 15

Instructions

Wash and soak rice with plenty of water.
Soak saffron in warm milk
Boil the eggs, peel and make slits all over.
To a pan add 2 tbsp oil add the eggs. Sprinkle salt, ginger garlic paste and the dry masalas with the gram flour. Stir fry well coating the masalas and switch off.
Add oil and ghee to a pressure pan. Start tempering with bay leaves, cloves, cinnamon, cardamon.
Add sliced onions and brown them well. Add chopped tomatoes and the green masala paste. Cook till tomatoes are mushy.
Now add biryani masala powder / garam masala powder, red chilli powder and mix well
Add the rice, water and salt for seasoning. Mix well. Cover and cook for 10 minutes.
Open and place the eggs inside. Sprinkle saffron milk all over. Sprinkle a tbsp of chopped mint leaves all over.
Cover and cook for 5 more minutes. Switch off and leave for some time.
Serve flavourfull biryani with onion cucumber raita.

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