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HYDERABADI EGG BIRYANI

A lazy Christmas Eve morning and since I was planning to cook an elaborate meal tomorrow, was in no mood to make anything too much today. Just the time when a one pot meal comes to my mind, ideally a biryani! Found this recipe on relishthebite.com

hyd egg bir

This is what you’ll need

For the rice

Basmati Rice: 3 cups

Bay leaf: 1

Cinnamon: 1 ” piece

Cloves: 3

Cardamom: 2

Tomato: 1 (finely chopped)

Yoghurt: 2tbsp

Biryani Masala: 1 tbsp

Chilli powder: 1 tsp

Oil: 1tbsp

Saffron – ½ tsp dissolved in ½ cup warm milk

Ghee – 2 tbsp

To be ground for the rice masala

Cashew nuts – 6

Khus khus (poppy seeds): ½ tbsp.

Cumin seeds (jeera): ½ tbsp

Fennel seeds: ½ tbsp.

Coconut: 2 tbsp

Garlic: 4 cloves

Ginger: 1″ piece

Green chillies: 4

Mint: ½ cup (chopped finely)

Coriander leaves: ½ cup (chopped finely)

For the Egg masala

Ginger garlic paste: 1 tsp

Chilli powder: 2 tsp

Black pepper powder: 1 tsp

Besan (gram flour): 2 tbsp

Salt: 2 tsp

Boiled eggs – 6 (slice in between, leaving the ends intact)

Butter: 1tbsp

For fried onions

Onions: 2 (thinly sliced)

Cashew nuts – 6

Oil – to fry (3 – 4 tbsp)

Let’s get cooking

1. Wash and soak rice for at least 30 -40 minutes.

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For Fried onions

1. Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Add cashews in the end and fry again. Stir in the middle so that it does not stick to the bottom. Set aside.

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For Egg masala

Mix all the ingredients under “Egg masala” with little water and add the eggs. Heat a pan with 1 tbsp of butter. Now add the marinated eggs and coat till the eggs gets golden brown.

egg

For the rice masala

1. Grind the garlic, ginger, mint, coriander, cashews, coconut, poppy seeds, fennel seeds, cumin seeds, green chillies with a little water into a smooth paste.

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2. In a big pan, add oil or ghee and add the whole spices (cardamom, bay leaf, cinnamon, cloves)Then add the tomatoes and ground paste. Sauté till the tomatoes are mushy and the raw smell disappears.

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3. Add the yoghurt, chilli powder, biryani powder and mix well. (Move the pan away from the heat when adding yogurt which prevents it from curdling)

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4. After returning the pan back to the stove, add the rice and salt and water. (Quantity of water to be added is for one cup of rice, it is 1.5 cups of water). Mix well and close the lid tight and keep it in medium heat for 10 minutes.

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5. Add the marinated eggs, fried onions and chopped coriander for garnish and cook it on a low flame for 5 minutes.

6. Drizzle the saffron and milk over the rice. Switch off the flame and keep it closed for another 5 minutes.

 7. Mix well before serving hot with a raita of your choice.
Hyderabadi egg biryani
Approximate preparation and cooking time: 1 hour
Serves: 4 to 6
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