Hyderabadi Egg Biryani

Hyderabadi Egg Biryani is a delicious and aromatic rice dish made with layers of perfectly cooked basmati rice and spiced boiled eggs. It is prepared with a blend of traditional spices, saffron, and fresh herbs, offering a rich and satisfying flavor. This dish is easy to prepare and is a great addition to any meal, making it perfect for family dinners or casual gatherings with its delightful taste and vibrant colors.

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Course: Main Course

Cuisine: Indian

Keyword: Hyderabadi Egg Biryani

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: People

Calories: 450kcal

Author: Biryanibonanza.com

Ingredients

Ingredients:

For the Rice:

2 Cups Basmati rice
4 Cups Water
2-3 Green cardamom pods
1-2 Cloves
1 Bay leaf
1 Cinnamon stick
Salt to taste

For the Eggs:

6 Large eggs
1 tbsp Oil
1/2 tsp Turmeric powder
11/2 tsp Red chili powder
Salt to taste

For the Biryani:

2 Large onions, thinly sliced
2 tbsp Oil
1 tbsp Ginger-garlic paste
2 Green chilies, slit
2 Tomatoes, chopped
1/2 Cups Plain yogurt
1/2 Cups Chopped mint leaves
1/2 Cups Chopped coriander leaves
1 tbsp Biryani masala(store-bought or homemade)
1/2 tsp Turmeric powder
1 tsp Red chili powder
1/2 tsp Garam masala
1/2 Cups Milk with a pinch of saffron strands (optional)
Salt to taste

For Garnish:

Fried onions (store-bought or homemade)
Fresh coriander leaves

Instructions

Instructions:

1. Preparing the Rice:

Rinse the basmati riceunder cold water until the water runs clear.
In a large pot, bring 4cups of water to a boil. Add cardamom pods, cloves, bay leaf, cinnamon stick,and salt.
Add the rinsed rice and cook until it’s 70% cooked (it should still be a bit firm). Drain the water and set aside.

2. Preparing the Eggs:

Boil the eggs in a pot ofwater for 10 minutes. Peel and set aside.
Heat oil in a pan, addturmeric powder, red chili powder, and salt. Fry the boiled eggs for a fewminutes until they are lightly golden. Set aside.

3. Preparing the Biryani Base:

In a large pan orheavy-bottomed pot, heat 2 tablespoons of oil. Add the sliced onions and fryuntil golden brown.
Add ginger-garlic paste and green chilies. Sauté for a minute until fragrant.
Add the chopped tomatoesand cook until they are soft and the oil starts to separate.
Stir in the yogurt, mint leaves, coriander leaves, biryani masala, turmeric powder, red chili powder, and garam masala. Cook for a few minutes until the spices are well combined and the mixture is thickened.

4. Assembling the Biryani:

In the same pan or anotherheavy-bottomed pot, layer half of the cooked rice over the biryani base.
Place the fried eggs on top of this layer.
Add the remaining rice overthe eggs. Drizzle the saffron milk (if using) over the top.
Cover the pot with atight-fitting lid. Cook on low heat for 15-20 minutes to allow the flavors tomeld.

5. Serving:

Gently fluff the biryaniwith a fork. Garnish with fried onions and fresh coriander leaves.
Serve hot with raita or your favorite side dishes.

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