Egg Biryani Recipe, How to make Hyderabadi Egg Biryani | Egg Masala Biryani
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Recipe type: Main,
RecipeCuisine: Indian Cuisine, Hyderabad Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Egg Biryani recipe - a step by step guide and full proof recipe to make an authentic egg biryani recipe in Hyderabadi style.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
for biryani
  • 6-7 hard boiled eggs (peeled)
  • 250 gms onion chopped
  • 125 gm tomatoes chopped
  • 100 gm potatoes chopped into chunks
  • 125 gm yogurt
  • 2 tejpata Leaves (bay leaf)
  • 2-3 cloves
  • 1 cup of water
  • 2-3 nagkesar (cobra saffron) is optional
  • 2-3 green cardamom
  • 2 cinnamon sticks
  • ½ mace
  • 6-7 peppercorn kalimiri
  • ½ tbsp shahi jeera
  • ½ tbsp biryani garam masala powder
  • ¼th tsp kashmiri red chili powder
  • ½ t/s turmeric
  • 2 tbsp ghee or oil
  • 2 strands of saffron mixed with warm milk or 1 tbsp orange food color
  • salt as per taste
  • for rice
for the green paste:
  • ¼th cup of mint leaves
  • ¼th cup of coriander leaves
  • 1-2 green chilies
  • 1 inch ginger
  • 5-6 garlic cloves
for cooking parboiled rice for biryani
  • 250 gm basmati rice soaked in water for 1 hour
  • 2 green cardamom
  • 3-4 cloves
  • 5-6 peppercorn
  • 1 bayleaf
  • 1-2 mace blades
  • 1 cinnamon stick
  • water as required
for aromatic powder
  • 1 nutmeg
  • 4 mace blade
  • 2 black cardamom
  • 4-5 green cardamom
  • 5-6 cloves
  • Garnishing:
  • 1 cup onion juliennes
  • 12-15 cashew
  • few coriander leaves
How to make the recipe?
  1. Soak the basmati rice for 1 hr before cooking.
  2. Hard boil the eggs..
  3. Allow to cool then peel the eggs.
  4. Take little oil and shallow fry the egg for 1-2 mins on low heat. Place aside.
  5. First, take a big wok or vessel. Add water with few spices ( 1 bay leaf, 2 inch Cinnamon stick, 3 green Cardamom, 1 Mace, 4 Cloves, 4 to 5 Pepper corn and 1-2 nagkesar.
  6. Boil the water with all these garam masalas. Take water as required to make the basmati rice.
  7. Once the rice is parboiled or 80% cooked they should look like this. Don't cook the rice completely.
  8. Switch off the gas and remove them on a colander.
  9. Meanwhile, roast all the whole spice for a minute on low heat. Then dry grind them and place aside. This is your aromatic powder to be sprinkled while stacking the biryani.
For Garnishing:
  1. Fry the onion until brown in color and place aside.
  2. Also fry the cashews and place aside. Both fried onion and cashews to be added while layering the biryani. Place them aside.
for biryani:
  1. Please keep the gas flame on low mode. Now take a big wok or vessel.
  2. Add ghee to it.
  3. Saute 3 Bay leaves, shahi jeera, rest of cloves, peppercorn, cinnamon and green cardamom.
  4. After about 2 mins add chopped onion to it.
  5. Fry them until they are dark brown in color but on low flame. Combine all of them well.
  6. It is time to add tomatoes.
  7. Now add all the whole spices and spice powder. Saute tomatoes for a minute or until they soften.
  8. Put potatoes to them.
  9. Add the green grounded paste and mix well.
  10. Add yogurt and water. Combine all of them well. Let it cook for 2-3 mins.
  11. Put potatoes to them. Let it again cook for a minute more.
Assembling the biryani:
  1. Now we will arrange layers for the biryani. Take another big vessel.
  2. Now add half of the above gravy to it.
  3. Gently spread half of the parboiled rice to it.
  4. Sprinkle some saffron mixed with warm milk or if using food color to the rice along with some ghee on it. Also add some of fried onion, mint leaves, coriander leaves, fried cashewnuts, few drops kewra water and sprinkle some aromatic powder.
  5. Now again spread the rest of gravy on the rice.
  6. Finally spread the rest of parboiled rice on it. Again top the rice with rest of ghee, saffron mixed with warm milk or if using food color to the rice along with some ghee on it.
  7. Also add some of fried onion, mint leaves, coriander leaves, fried cashewnuts, kewra water and sprinkle some aromatic powder.
  8. Place it on low heat. Keep a large heavy bottomed tava or pan on the gas. This process is similar to preheating the pan then place the biryani vessel to cook.
  9. Now place the stacked layers of biryani vessel on the heavy bottomed pan .
  10. Now cover with a lid. Also, you could cover with dough covering the edges of the vessel. But We have chosen to cover with a lid and then placing a grinding stone on it. If you don't have a grinding stone you could place any heavy object which is fire proof on the lid. This process is important to give dum (pressure) to the biryani.
  11. Roughly about 20 -25 mins your Hyderabadi egg Biryani is ready.
  12. Just gently remove the foil and place the boiled eggs leaving some place from each other over the biryani. Cover soon with the lid and foil covering and place the weight again.
  13. Switch off the gas and keep it on low mode for the entire process of making Biryani. Serve hot with salad or raita.Garnish your Hyderabadi Egg Biryani with fried onion, fried onion, cashews and coriander leaves.
Notes
1. In the entire process of cooking Biryani keep your gas flame on low mode.
2. You could add roasted cashews for garnishing or you can add them in the gravy as well.
3. If you don't wish to add food color than you can use turmeric Or use saffron mixed in milk to sprinkle them on the rice.
4. Don't cook in haste. Follow the entire process slowly and steadily because its worth it.
Recipe by Flavors of Mumbai at https://www.flavorsofmumbai.com/egg-biryani-recipe/