Name: Hyderabadi egg dum biryani recipe by Sarika Singh at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: For Rice:; 2 cup rice; 2 cardamom; 2 cloves; 1 inch cinnamon; 1 star anise; 1/2 tsp Salt; 2 tsp oil; For eggs:; 4-6 eggs ( hard boiled); 1/4 tsp turmeric powder; 1/2 tsp coriander powder; 1/2 tsp biryani masala powder; 1/2 tsp red chilli powder; 1 tbsp ghee; FOR CURRY:; 2 big onions , thinly sliced; 1 tbsp garlic, minced; 1/2 tbsp ginger, grated; 2-3 green chillies, broken in half; 4-5 medium tomatoes, finely chopped; 1/2 cup curd; 1/4 tsp turmeric powder; 1 tsp Coriander powder; 1 1/2 tbsp biryani masala powder; 2 tsp kashmiri red chilli powder ( can use chilli powder for more spice); 1 tsp garam masala powder; Salt to taste; Oil+ ghee; Salt to taste

ABOUT Hyderabadi egg dum biryani RECIPE

Today i am here with my other cuisine dish, from Hyderabad .So to tingle your taste buds with such heavenly one pot delicacy, I am here with my delicious egg biryani. Very quick as compared to other biryani recipes and awesomely delicious. A must try for egg and biryani lovers.

Ingredients Serving: 4

For Rice:
2 cup rice
2 cardamom
2 cloves
1 inch cinnamon
1 star anise
1/2 tsp Salt
2 tsp oil
For eggs:
4-6 eggs ( hard boiled)
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp biryani masala powder
1/2 tsp red chilli powder
1 tbsp ghee
FOR CURRY:
2 big onions , thinly sliced
1 tbsp garlic, minced
1/2 tbsp ginger, grated
2-3 green chillies, broken in half
4-5 medium tomatoes, finely chopped
1/2 cup curd
1/4 tsp turmeric powder
1 tsp Coriander powder
1 1/2 tbsp biryani masala powder
2 tsp kashmiri red chilli powder ( can use chilli powder for more spice)
1 tsp garam masala powder
Salt to taste
Oil+ ghee
Salt to taste
For Tempering:
4-5 green cardamom
4-5 cloves
2 inch cinnamon sticks
2 Bay Leaves
1 tsp cumin seeds
1 tsp Fennel seeds
8-10 black pepper
For layering:
2 big tomatoes , round sliced
1/4 cup Saffron infused milk
1/2 cup coriander leaves, finely chopped
1/2 cup mint leaves, finely chopped
Fried cashews or almonds
1/2 cup fried onions
Kewra essence or rose water

Instructions

For rice:
Boil all the ingredients given under rice section in enough water till rice is 80 % cooked . Now drain and keep aside till needed .
For eggs:
Heat ghee in a pan add all dry spices and fry for a minute. Now add boiled and peeled eggs. Cut eggs in half and fry till spices are well coated and eggs become golden. Keep aside till needed.
For Curry:
Heat ghee and oil in a wok and add all tempering spices. Fry till fragrant and add sliced onions. Fry till onions become transparent. Now add ginger garlic and chilies .
Saute for a minute and add chopped tomatoes along with turmeric powder, red chili powder, biryani masala powder and coriander powder. Cook till tomatoes get Missy and all spices are well cooked.
Now add well beaten Curd, stirring continuously to prevent Curd from curdling. Let come it to boil then add salt and garam masala powder. Simmer for 5-6 minutes or till gravy become little thick.
For layering:
Arrange tomatoes in a heavy bottom pan then pour 1/3 gravy over it. Divide rice into 3 parts.
Spread 1 part of rice over gravy then sprinkle some coriander and mint leaves, fried onions , kewra essence and 1 tbsp of Saffron milk. Now pour 1/3 gravy all over rice. Again spread 1/3 rice and repeat all as above.
Now spread remaining gravy and arrange eggs over it. Finally spread remaining rice and put all reaming layering ingredients on it.
Cover with a aluminum foil and put heavy lid on it. Now keep it on a tawa and put on dum at minimum flame for 20 - 25 mins.
After done, let it sit for another 10 mins then flip it to make rice fluffy and serve hot with raita, salad and papad. Heavenly one pot meal is ready to eat.

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