Hyderabadi Egg Biriyani

Ingredients (Serves 3 – 4)

1. Eggs – 5 – 6, hard-boiled

2. Ghee or oil – 4 – 5 tbsp

3. Whole spices – bay leaves – 2, green cardamom – 3, cloves – 3, cinnamon stick – 1/2 inch

Onion – medium- large, thinly sliced (Makes about 2 – 2.5 cups)

4. Ginger -garlic paste – 1 tbsp heaped

5. Turmeric powder – 1/2 tsp

Chilly powder – 1.5 tsp

Coriander powder – 1 – 1.5 tsp

Cumin powder – 1/2 tsp

6.  Tomato – 1 medium, chopped

7. Garam masala powder – 1/2 –  3/4 tsp

8. Yoghurt / curd – 2 tbsp

Green chilies – 3, slit

9. Cilantro / coriander leaves – 2 tbsp, chopped

Mint leaves – 2 tbsp, chopped

10. Salt – To taste

To prepare rice

11.  Basmati rice – 1.5 cups (Soaked in enough water for 25 minutes and then drained)

12. Whole spices – Bay leaves – 2, Cardamom – 5, cinnamon stick – 1 inch piece, cloves – 5 – 6,, whole black pepper corns – 1/4 tsp

Salt – To taste

13. Water – As required to cook rice

To garnish

14. Fried onion – 1/3 cup

Garam masala powder – 1 pinch

Ghee – 1 – 2 tsp

Saffron – 1 pinch (Heat 2 tbsp water and put the saffron strands in it. Set aside for 10 minutes. Add a few drops of rose water / kewra water to this.)

Method

  1. Combine boiled eggs with turmeric powder, 1/2 tsp chilly powder and salt. Set aside for 5 minutes.

2. Heat 1/4 – 1/2 cup oil and add 2 – 2.5 cups of sliced onion and little salt. Cook until golden, stirring in between. Drain on to a paper towel.

3. In the remaining oil, fry eggs for 1 – 2 minutes until golden. Remove to a bowl.

4. Add whole spices numbered to the pan. Stir for a few seconds until fragrant. Add 3/4th of the fried onion and ginger-garlic paste. Cook over low heat until the raw smell of ginger-garlic paste leaves and oil separates. Bring down the heat. Add spice powders numbered 5. Cook over low heat until their raw smell disappears. Add chopped tomato and cook until oil separates. Add garam masala powder and mix well.  Add 2 tbsp yoghurt, 3 slit green chilies and mix well. Add salt, to taste. Cook until oil separates. Add eggs and mix well. Cook over low heat for 1- 2 minutes. Add 2 tbsp hot water, if gravy is very thick. Set aside until ready to use.

 

5. Meanwhile boil water in a large vessel adding whole spices, ghee and salt. Add soaked and drained rice and cook until rice gets 85 – 90 % done. Switch off and drain on to a colander.

6. Top egg masala with half of the hot cooked basmati rice. Top it with little fried onion, 1 – 2 tsp melted ghee, pinch of garam masala powder, saffron water. Add the remaining cooked basmati rice. Sprinkle the remaining fried onion, saffron water, ghee and garam masala powder. Cover tightly with an aluminium foil.

7. Preheat oven at 350 F. Bake the biriyani for 15 minutes. Take it out and set aside for 15 minutes.

OR Heat a wide tawa over high heat for a few minutes. Once hot, bring down the heat to medium. Place the biriyani pot on top of the tawa. Top the biriyani pot with lid and place a heavy weight on top (I put a medium vessel filled with boiling water.) Cook for  3 minutes. Bring down the heat to the lowest flame. Place the biriyani pot and cook for 3 – 4  minutes. Switch off. Let it rest unopened for another 10 – 15 minutes in the biriyani pot. Yummy egg biriyani is ready to enjoy! Serve hot with raita, kachumber salad/  pickle / pappad etc.

 

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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