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Hyderabadi Egg Biryani Recipe !!!!

Hyderabadi Egg Biryani is a splendid rice indulgence, filled with the magic of Indian spices, herbs and spiced hard boiled eggs. Simply pair the hot egg biryani with some plain yogurt or raita and you are good to go for Iftar in Ramadan..!!!

  • Prep time:
  • 10 mins
  • cook time:
  • 40 mins
  • serves:
  • 4-5

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Details

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Non-vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Recipe Notes

Make sure that while boiling the rice it's not overcooked.It should be 80% cooked.

Tags

  • #contest127
Ingredients

Ingredients For Hyderabadi Egg Biryani Recipe !!!!

Methods
  • 1. Soak 20 saffron strands 1/4 cup warm milk for 30 minutes. Keep it aside.
  • 2. In a large pot, add 5 cups water, rice, ghee/oil, lemon juice, salt, star anise and cinnamon stick. Let it cook until rice is cooked. Drain and keep it aside.
  • 3. Heat 1 tsp ghee in a non-stick pan. Add 1/4 tsp red chili powder, a pinch of salt, 1/8 tsp turmeric powder, 1/4 tsp biryani masala. 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. Once done, remove from heat and set aside. For Gravy.
  • 4. Heat 2 tablespoon ghee and 1 tablespoon oil in a non-stick pan. Add bay leaf, cinnamon stick, green cardamom, cloves, peppercorns and sauté the whole spices for few seconds or until fragrant. Add sliced onions and sauté for 3 minutes or until they are light golden in color. Add 1 tbsp ginger-garlic paste and sauté over medium heat for 2 mins. Add 2 tablespoon cashews and cook for 1 minute. Now add 1 cup sliced tomatoes and cook till they turn mushy. 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. Add 1/2 cup yogurt, mix well and cook for 5-7 minutes or until the raw smell is gone. Add 1/2 teaspoon garam masala powder, salt and mix well. Add 1/2 cup water and mix well. Cook for 5 more minutes, or until the gravy thickens up. Remove it from the stove and set aside.
  • 5. Layer 1: Take 1/3rd of the cooked rice and spread it in a pot or handi to form layer 1. Layer 2: Now take 3/4th of gravy and spread over rice to form layer 2. Sprinkle 1 tsp mint leaves, 1 tsp coriander leaves, and 1 tbsp fried onions over it. 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. Layer 4: Arrange egg halves over layer 3, and add remaining 1/4th of the gravy and spread it well to form layer 5. Layer 5: Take 1/3rd of the cooked rice and spread over to form layer 4. Drizzle with 4 tablespoons of saffron milk over layer 4. Sprinkle 1 tsp mint leaves, 1 tsp coriander leaves, and 1 tbsp fried onions over it.
  • 6. Seal the rice and gravy filled pot with an aluminum foil and cover tightly with the lid. Place the rice and gravy pot over a tawa or skillet. Cook it on medium-low heat for 15-20 minute. Turn off the heat. Let it rest for 5 minutes. Unwrap and serve biryani hot with a raita and chutney.
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