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HYDERABADI STYLE EGG BIRYANI RECIPE

Here comes a handy recipe to prepare at weekends for egg lovers. Egg biryani is one of the quick, flavorful & delicious biryani that can be prepared at home easily. This classic recipe is one of the signature dishes of my mom and has amazing irresistible flavours. It makes a great treat for Sunday meals.

Ingredients

  • Basmati rice – 1 & 1/2 cups
  • Saffron strands – a few
  • Milk – 3 to 4 tbsp
  • Eggs – 3 to 4
  • Oil – 1 tbsp
  • Turmeric pwd – 1/4 tsp
  • Red chilli pwd – 1/2 tsp
  • Garam masala pwd – 1/2 tsp
  • Salt to taste

To Make Biryani

  • Ghee – 2 tbsp
  • Oil – 2 tbsp
  • Cumin – 1/2 tsp
  • Saunf – 1/2 tsp
  • Peppercorns – 1 tsp
  • Cloves – 4
  • Cinnamon – 1
  • Bay leaf – 1
  • Cardamom – 2
  • Star anise – 1
  • Green chilli – 2 to 3
  • Ginger garlic paste – 1 tbsp
  • Mint & coriander leaves – handful
  • Yoghurt or curd – a small cup
  • Red chilli pwd – 3/4 tsp
  • Garam masala pwd – 1/2 tsp
  • Coriander pwd – 1 tsp
  • Biryani masala pwd – 1/2 tsp
  • Fried onions – 2 tbsp
  • Salt to taste

Method

  • Wash & soak basmati rice in water for 5 mins.
  • Drain water and set aside.
  • In a small cup, add saffrons and 3 tbsp of milk.
  • Let the saffrons soak in milk.
  • Boil eggs and deshell it.
  • Make slits on the egg.
  • Heat oil in frypan.
  • Add the boiled eggs and saute in low flame.
  • Add turmeric pwd, red chilli pwd, salt and garam masala pwd.
  • Saute good.
  • Turn off flame and set the eggs aside.

To Make Biryani

  • In a non-stick vessel or thick bottomed pan, heat oil and ghee.
  • Add cumin, saunf, bay leaf, cinnamon, cardamom, cloves, peppercorns, star anise and saute.
  • Add sliced green chilli and ginger garlic paste.
  • Saute in high flame for a minute.
  • Add sliced onions, salt and saute until onions turn transculent.
  • Add freshly chopped mint and coriander leaves.
  • Add sliced tomato and saute until the tomatoes are cooked soft.
  • Add curd or yoghurt and stir.
  • Add red chilli pwd, garam masala pwd, biryani masala pwd, coriander pwd and combine.
  • Add basmati rice and combine gently with the masala.
  • Add 2 & 1/2 cups of hot water and combine.
  • Cook covered with a lid in high flame for 3 to 4 mins.
  • Fluff gently and turn the flame to low.
  • Cook for another 10 mins.
  • Now fluff the rice gently (see video) and add the spicy roasted eggs.
  • Sprinkle some freshly chopped mint and coriander leaves.
  • Sprinkle fried onions for flavor.
  • Add the saffron soaked milk and a tbsp of ghee.
  • Cover and cook the biryani in low flame for another 5 to 7 mins.
  • Turn off flame.
  • Irresistibly delicious egg biryani is ready.
  • Serve hot with onion raitha or any curry of your choice.

Also Read: HOW TO MAKE TASTY & SPICY PRAWN BIRIYANI

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