Egg Biryani

Egg biryani which is cooked in Hyderabad dum biryani style is easily one of the best eggs recipes ever. The specialty of egg biryani is that it is cooked in ‘dum’ (cooked with steam) in such a way that each grain of rice is separated yet masala is fully absorbed. Egg biryani is definitely a delicious combination of fragrant rice with hard boiled eggs and aromatic masala.

Course: Main Cuisine: South Indian Difficulty: Medium

Servings : 6 servings Prep time: 15 minutes Cooking time : 1 hour 

INGREDIENTS

For Eggs

• 4 eggs, hard boiled and peeled
• 1 tbsp vegetable oil
• salt to taste
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/4 tsp coriander powder
• For biryani
• 3 cups cooked long grain basmati rice
• 2 tbsp ghee
• 1 tsp cumin seeds
• whole spices
  1 bay leaf
  1-2 star anise
  1 mace flower
  7-8 pepper corns
  1″ cinnamon
  2 cardamom
  3-4 cloves
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• salt to taste
• 2 – 3 green chilies, slit
• 1/ 4 cup curd, beaten
• 4 tbsp coriander leaves, finely chopped
• 2 tbsp pudina/mint leaves, finely chopped
• For garnishing
• 1/4 cup fried cashew nuts
• 1 cup fried onion (onion birista)
• 10-12 saffron strands
• 1/2 cup warm milk

METHOD

1. For rice
2. Boil water in a big vessel and par boil the rice or till the rice is 80% cooked. Do not cook the rice completely. Transfer the cooked rice into a colander. Keep aside and allow it to cool.
3. For garnishing
4. Fry 2- 3 thinly sliced onion until brown color. Similarly fry cashew nuts separately until brown and keep aside.
5. Warm milk and soak the saffron strands and keep aside.
6. For Biryani
7. In a deep bottomed pan heat ghee add whole spices and saute for a minute on a low flame till the spices are fragrant.
   
8. Add finely chopped onions, saute for 2 minutes. Add salt, red chili powder, coriander powder, garam masala, turmeric powder and mix well. Saute until golden brown.
9. Next, add chopped tomatoes and cook until mush. On a low flame add slit green chilies and curd / yogurt and keep it stirring.
10. Finally add chopped coriander leaves and pudina/ mint leaves.
11. For eggs
12. Heat oil in a separate pan, add red chili powder, salt, turmeric powder, coriander powder and fry the hard boiled eggs in oil till its brown and crispy on both the sides.
13. For assembling
14. In a deep bottomed pan make first layer with rice. Gently spread gravy over the rice. Finally add the remaining rice and spread it all over.
15. Sprinkle few coriander leaves and mint leaves followed by fried onions (onion birista), fried cashew nuts, and finally add warm saffron milk over the rice and cover it tightly with a lid.
16. Cook the assembled biryani over the lowest flame for about 15 minutes and serve hot along with pickle, pappad and raita.