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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