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Hyderabadi Egg Biryani

By: Gayathri
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks

Ingredients

For Rice:
• Basmati Rice – 1.5 Cup
• Salt – 1/8 Teaspoon
• Oil – 1 Tablespoon
• Water – 5 Cups
• Star Anise – 1
• Cinnamon Stick – 1
• Lemon Juice – 1 Tsp

For Gravy:
• Ghee/Butter – 2 Tablespoon
• Oil – 1 Tablespoon
• Cumin Seeds – 1 Teaspoon
• Bay Leaf – 2
• Cinnamon Stick – 1
• Green Cardamom – 5-6
• Cloves – 4-5
• Black Peppercorns – 4-5
• Onions, Sliced – 1 Cup
• Ginger-Garlic Paste – 1 Tablespoon
• Cashew Nuts, Roughly Chopped – 2 Tablespoon
• Tomatoes, Sliced – 1 Cup
• Yogurt (Curd) – 1/2 Cup
• Red Chili Powder – 1 Tablespoon
• Coriander Powder – 1 Teaspoon
• Turmeric Powder – 1/4 Teaspoon
• Biryani Masala – 2 Tablespoon
• Green Chilies, Roughly Chopped – 3-4
• Mint Leaves, Roughly Chopped – 2 Tablespoon
• Coriander Leaves, Roughly Chopped – 2 Tablespoon
• Fried Onions – 2 Tablespoon

For Roasting Eggs:
• Hard Boiled Eggs – 4
• Ghee – 1 Tbsp
• Red Chili Powder,
• Pinch Of Salt – 1/4 Tsp
• Turmeric Powder – 1/8 Tsp
• Coriander Powder – 1/4 Tsp
• Biryani Masala – 1/4 Tsp
• For Saffron Milk:
• Warm Milk – 8 Tablespoon
• Saffron Strands – 20 Strands

For Assembling:
• Fried Onions – 2 Tbsp
• Mint Leaves, Roughly Chopped – 2 Tablespoon
• Coriander Leaves, Roughly Chopped – 2 Tablespoon

Directions

For Rice:
1. Wash and soak 1.5 cup rice in enough water for about 30 minutes.
2. In a large pot, add 5 cups water, rice, ghee/oil, lemon juice, salt, star anise and cinnamon stick.
3. Let it cook until rice is cooked. Drain and keep it aside.

For Roasting Eggs:
1. Heat 1 tsp ghee in a non-stick pan.
2. Add 1/4 tsp red chili powder, a pinch of salt, 1/8 tsp turmeric powder, 1/4 tsp coriander powder, 1/4 tsp biryani masala.
3. Prick the eggs with a fork and roast them with the spices over medium heat for 4 mins, or until the masala is coated well. Cut the eggs into halves and roast them 3 more minutes.
4. Once done, remove from heat and set aside.

For Gravy:
1. Heat 2 tablespoon ghee and 1 tablespoon oil in a non-stick pan.
2. Add cumin seeds, bay leaf, cinnamon stick, green cardamom, cloves, peppercorns and sauté the whole spices for few seconds or until fragrant.
3. Add sliced onions and sauté for 3 minutes or until they are light golden in color.
4. Add 1 tbsp ginger-garlic paste and sauté over medium heat for 2 mins.
5. Add 2 tablespoon cashews and cook for 1 minute.
6. Now add 1 cup sliced tomatoes and cook till they turn mushy.
7. Add 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 2 tablespoon biryani masala, 3 green chilies, 2 tablespoon mint leaves, and 2 tablespoon coriander leaves and cook for 4 minutes.
8. Add 1/2 cup yogurt, mix well and cook for 5-7 minutes or until the raw smell is gone.
9. Add 1/2 teaspoon garam masala powder, salt and mix well.
10. Add 1/2 cup water and mix well. Cook for 5 more minutes, or until the gravy thickens up.
11. Remove it from the stove and set aside.

For Assembling Biryani: (See how the layers are arranged in this picture here)
1. Layer 1: Take 1/3rd of the cooked rice and spread it in a pot or handi to form layer 1.
2. Layer 2: Now take 3/4th of gravy and spread over rice to form layer 2. Sprinkle 1 tsp mint leaves, 1 tsp coriander leaves, and 1 tbsp fried onions over it.
3. Layer 3: Take 1/3rd of the cooked rice and spread it over gravy to form layer 2. Drizzle with 4 tablespoons of saffron milk over it. Sprinkle 1 tsp mint leaves, 1 tsp coriander leaves over it.
4. Layer 4: Arrange egg halves over layer 3, and add remaining 1/4th of the gravy and spread it well to form layer 5.
5. Layer 5: Take 1/3rd of the cooked rice and spread over to form layer 4. Drizzle with 4 tablespoons of saffron milk over layer 4. Sprinkle 1 tsp mint leaves, 1 tsp coriander leaves, and 1 tbsp fried onions over it.

Cooking Biryani:
1. Seal the rice and gravy filled pot with an aluminum foil and cover tightly with the lid.
2. Boil 3 cups of water in a wide pan.
3. Place the rice and gravy pot over it.
4. Cook it on medium-low heat for 15-20 minutes. Add more water, if it gets dried up.
5. Turn off the heat. Let it rest for 5 minutes.
6. Unwrap and serve biryani hot with a raita and chutney.

Comments

Biryani is widely preferred rice dish all across India. And Hyderabadi/Deccani Cuisine is the best where it comes to Biryani and Egg-based dishes. Hyderabad is famous for Biryani — a heaven for biryani lovers. They have so many varieties of Biryanis.

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