EGG BIRYANI | EGG DUM BIRYANI | HYDERABADI EGG BIRYANI | ANDA BIRYANI

Egg Biryani | Egg Dum Biryani | Hyderabad Egg Biryani | Anda Biryani | Egg Biryani Recipe | Egg Biryani Restaurant Style | Hyderabadi Egg Dum Biryani | How to make Egg Biryani | Anda Dum Biryani

Ingredients:

– Boiled eggs- 8 nos.
– Basmati Rice- 500gms

FOR THE EGG MASALA:

– Onions, sliced- 3 medium
– Ginger garlic paste- 3 tsp
– Tomatoes, chopped- 4 medium
– Green chillies,slit- 4
– Whisked curd- 4 tbsp
– Mint leaves- 1/2 cup
– Coriander leaves chopped- 1/2 cup
– Turmeric powder- 1 tsp
– Red Chilli powder- 1 tsp
– Coriander powder- 1 tsp
– Biryani Masala- 2 tsp (Readymade or store-bought)

– Whole garam masala & spices-
– Green cardamom- 4
– Cinnamon – 4 pcs
– Cloves- 5
– Black cardamom-2
– Black peppercorns-8 nos
– Star anise- 1
– Bay leaf- 2
– Shahjeera- 1/2 tsp

FOR THE RICE & LAYERING:

– Green cardamom- 4
– Cloves-4
– Cinnamon- 4 pieces
– Shahjeera- 1/2 tsp
– Salt- 11/2 tbsp

– Fried Onions (optional)- 1 onion
– Mint leaves- a handful
– Saffron soaked in warm milk- few strands
– Red colour- few drops (optional)

Preparation:

– Wash & soak the Basmati Rice for 30 mins.
– Boil the eggs, shell & fry it lightly in a kadhai
– Slice the onions, chop the coriander leaves, tomatoes.
– Soak the saffron in warm milk.

Process:

BOIL THE RICE:

– Boil 1.5 litres water in a pan on high flame.
– Add all the whole spices, 1.5 tbsp salt
– Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times till the rice is 3/4th done. This should take 7-8 mins.
– Strain the water & keep the rice aside.

MAKE EGG MASALA:

– Take a heavy bottomed pan & heat 4 tbsp oil.
– Add all the whole garam masala & spices.
– Allow them to splutter & then add the sliced onions. Fry them on medium heat for around 10 mins till they are light brown in colour.
– Add the ginger garlic paste, mix it well & fry for around 3-4 mins till the raw smell is gone.
– Now add the chopped tomatoes, mix & fry for around 2 mins.
– Add salt & all the powders. Mix & lower flame. Continue cooking for another 10 mins till the tomatoes are soft, masalas are cooked & oil separates.
– Next add the whisked curd, mix well & cook continuously for around 4 mins till oil separates.
– Add in the boiled eggs, mix it well & keep cooking for another 2 mins.
– Lastly add the chopped coriander leaves, mint leaves & green chilies.
– Mix & add in 1/2 cup water, mix well & cook for another 2 mins till you have a thick gravy.
– Switch off flame.

COOKING ON DUM:

– Now layer the rice on top of the egg masala. Spread 1/2 of the boiled rice set aside earlier. Drizzle half of the soaked saffron & spread handful of mint leaves on the rice.
– Spread the rest of the boiled rice as a second layer.
– Now drizzle balance of the saffron & the red colour & the fried onions.
– Cover with a lid & cook on dum for 7 mins on low flame.

SERVING:

– Remove from heat and let the biryani rest for 15 mins.
– Uncover and turnover the layers of rice to mix egg masala.
– Serve along with raita.

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