Hyderabadi Egg Biryani recipe

Hyderabadi Egg Biryani is a splendid rice indulgence, satiated with the magic of Indian spices, and boiled eggs. It is so flavourful and delicious. Each spoonful of this Egg Biryani is bursting with flavours. Simply pair the hot biryani with raita.

I have shared a step by step method to prepare an exotic Egg Biryani with a detailed pictures below.

In a deep bottom thick pan or vessel add ginger garlic paste, red chilli powder, turmeric powder, cumin powder, yogurt, whole spices and green chilli paste.

Add boiled eggs, fried onions and oil marinate it for 1 _2 hours.

After marination the colour of gravy changes to pale yellow in colour.

Soak long grain rice for 30_45 minutes.

In a large pot boil water add rice and salt. Let it cook until rice is half cooked. Drain and keep aside to drain excess water.

Take 1/3 of rice and spread it in a pan to form a layer 1. Take 3/4 of the gravy and spread it over to form layer 2.Take the remaining rice and spread it over to form a layer 3. Place eggs on top add coriander leaves and mint leaves.seal the pot with aluminium foil and cover tightly with the lid. Place the strain hot water on top of the pan.

Cook on a low flame for 20_ 25 minutes. Turn off the heat. Let it rest for 5 minutes. Unwrap and serve biryani hot with raita.

INGREDIENTS

  • 1/2 Kg Basmati ( long grain rice) rice
  • 6_7 Eggs
  • 2 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1 tsp Cumin powder
  • 2 tsp Coriander powder
  • 3_4 green chillies
  • 1/2 cup coriander leaves and mint leaves
  • 3/4 Cup Yogurt
  • Cinnamon stick
  • 2_3 cardamom
  • 5_6 cloves
  • Salt as needed
  • 4 tbsp oil
  • 2 tbsp ghee

INSTRUCTIONS

FOR RICE

  • Wash and soak the rice for 30_ 45 minutes.
  • In a large pot boil water add rice and salt. Let it cook until the rice are half cooked.
  • Strain the rice. Keep aside to drain the excess water.

FOR MARINATION

  • In a heavy bottom pan add ginger garlic paste, red chilli powder,coriander powder, turmeric powder, whole spices, yogurt, salt.
  • In a blender add green chillies, coriander leaves and mint leaves add a spoon of yogurt to blend it to a fine paste.
  • Add the green chilli paste to the above spices.
  • In another vessel boil eggs peel the shells prick the eggs with the fork add them to the spices.
  • Deep fry the onions add the onions and half of the remaining oil to a marination. Let it marinate for 1_2 hours.
  • In a deep bottom pot, Take 1/3 of rice and spread it in a pan to form a layer 1. Take 3/4 of the gravy and spread it over to form layer 2.Take the remaining rice and spread it over to form a layer 3. Place eggs on top add coriander leaves and mint leaves. Seal the pot with aluminium foil and cover tightly with the lid. Place the strain hot water on top of the pan.
  • Cook on a low flame for 20_ 25 minutes. Turn off the heat. Let it rest for 5 minutes. Unwrap and serve biryani hot with raita.
  • NOTES
  • I had cooked the rice once the marinate hours are completed.
  • You can keep the hot Tawa or pan below the vessel for dum/ steam to avoid burning at the bottom.
  • You can add extra green chillies for hot and spicy biryani.

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