Hyderabadi Egg Biryani - Egg Dum Biryani (Video Recipe)

Egg Dum Biryani is a splendid rice indulgence, satiated with the magic of Indian spices, herbs and spiced hard boiled eggs. Pair with plain yogurt or raita.

Recipe Source Link:https://www.mygingergarlickitchen.com/how-to-make-easy-restaurant-style-egg-dum-biryani-recipe/

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RECIPE INGREDIENTS

» For Rice:

• 1.5 cups basmati rice
• 1/8 teaspoon salt
• 1 tablespoon oil
• 5 cups water
• 1 star anise
• 1 cinnamon stick
• 1 teaspoon lemon juice

» for gravy:

• 2 tablespoon ghee/butter
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 2 bay leaf
• 1 cinnamon stick
• 5-6 green cardamom
• 4-5 cloves
• 4-5 black peppercorns
• 1 cup onions, sliced
• 1 tablespoon ginger-garlic paste
• 2 tablespoon cashew nuts, roughly chopped
• 1 cup tomatoes, sliced
• 1/2 cup yogurt (curd)
• 1 tablespoon red chili powder
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 2 tablespoon biryani masala
• 3-4 green chilies, roughly chopped
• 2 tablespoon mint leaves, roughly chopped
• 2 tablespoon coriander leaves, roughly chopped
• 2 tablespoon fried onions

» for roasting eggs:

• 4 hard boiled eggs
• 1 tablespoon ghee
• 1/4 teaspoon red chili powder
• pinch of salt
• 1/8 teaspoon turmeric powder
• 1/4 teaspoon coriander powder
• 1/4 teaspoon biryani masala

» For Saffron Milk:

• 8 tablespoons warm milk
• 20 strands saffron strands

» For Assembling:

• 2 tablespoons fried onions
• 2 tablespoons mint leaves, roughly chopped
• 2 tablespoons coriander leaves, roughly chopped

RECIPE INSTRUCTIONS

» Making Saffron Milk:

1. Soak 20 saffron strands 1/4 cup warm milk for 30 minutes. Keep it aside.

» Cooking Rice:

1. Wash and soak 1.5 cup rice in enough water for about 30 minutes. In a large pot, add 5 cups water, rice, ghee / oil, lemon juice, salt, star anise and cinnamon stick.
2. Boil the rice until it is 70% cooked. Drain the excess water and keep them aside.

» Roasting Eggs:

1. Heat 1 teaspoon ghee in a non-stick pan.
2. Add 1/4 teaspoon red chili powder, a pinch of salt, 1/8 teaspoon turmeric powder, 1/4 teaspoon coriander powder, and 1/4 teaspoon biryani masala.
3. Prick the eggs with a fork and roast them with the spices over medium heat for 4 minutes, or until the masala is coated well.
4. Cut the eggs into halves and roast them for 3 more minutes.
5. Once the eggs are done, remove them from heat and set aside.

» Making Gravy For Egg Dum Biryani:

1. Heat 2 tablespoons of ghee and 1 tablespoons of oil in a non-stick pan.
2. When the oil is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamom, cloves, peppercorns and sauté the whole spices for a few seconds or until fragrant.
3. Now, add sliced onions and sauté for 3 minutes or until they are light golden in color.
4. Add 1 tablespoon ginger-garlic paste and sauté over medium heat for 2 minutes.
5. Add 2 tablespoons cashews and cook for 1 more minute.
6. Now add 1 cup sliced tomatoes and cook until they turn mushy.
7. Add 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 2 tablespoons biryani masala, 3 green chilies, 2 tablespoon mint leaves, and 2 tablespoon coriander leaves and cook for 4 minutes.
8. Add 1/2 cup yogurt, stir well until combined and cook for 5-7 minutes or until the raw smell is gone.
9. Now, add 1/2 teaspoon garam masala powder, salt and mix well again.
10. Once mixed, add 1/2 cup water and stir well. Cook for 5 more minutes, or until the gravy thickens up. Turn off the heat. Remove it from the stove and set aside.

» For Assembling Biryani:

1. Layer 1: Take 1/3rd of the cooked rice and spread it in a pot or handi to form layer 1.
2. Layer 2: Now take 3/4th of gravy and spread over rice to form layer 2. Sprinkle 1 teaspoon mint leaves, 1 teaspoon coriander leaves, and 1 tbsp fried onions over it.
3. 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 teaspoon mint leaves, 1 teaspoon coriander leaves over it.
4. Layer 4: Arrange egg halves over layer 3, and add remaining 1/4th of the gravy and spread it well to form layer 5.
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 teaspoon mint leaves, 1 teaspoon coriander leaves, and 1 tbsp fried onions over it. (See how the layers are arranged in this picture below).

» Cooking Egg Dum Biryani:

1. Seal the rice and gravy filled pot with an aluminum foil and cover tightly with the lid.
2. Boil 3 cups of water in a wide pan. Place the rice and gravy pot over it.
3. Cook it on medium-low heat for 15-20 minutes. Add more water, if it gets dried up. Turn off the heat. Let it rest for 5 minutes.
4. Unwrap the egg biryani.
5. Serve egg dum biryani hot with a raita and chutney.

RECIPE NOTES

1. For this egg dum biryani recipe, I have used store-bought fried onions, but you can simply use homemade deep-fried onions.