Fragrant basmati rice cooked with whole spices and layered with spicy, masala-coated boiled eggs. A delicious and satisfying one-pot meal perfect for a special lunch or dinner, prepared in the authentic Hyderabadi 'dum' style.
Prep25 min
Cook45 min
Soak30 min
Servings4
Serving size: 1 plate
780cal
22gprotein
82gcarbs
Ingredients
1.5 cup Basmati Rice (Aged, long-grain recommended)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
A thin, crispy lentil wafer, an essential and beloved accompaniment in South Indian meals. This versatile snack can be deep-fried for a classic crunch, roasted over an open flame for a smoky flavor, or microwaved for a quick, oil-free option. Ready in just minutes!
Wash the basmati rice under running water until the water runs clear, then soak it in fresh water for 30 minutes.
While the rice soaks, hard boil the eggs for 10-12 minutes. Once cooled, peel them and make a few shallow slits on the surface with a knife. This helps the masala to seep in.
Prepare other ingredients: thinly slice onions, puree tomatoes, chop herbs, and soak saffron in 2 tbsp of warm milk.
2
Par-boil the Rice (Approx. 10 minutes)
In a large pot, bring 7 cups of water to a rolling boil.
Add the whole spices (bay leaf, cinnamon, cloves, green cardamoms), shahi jeera, 1 tsp of salt, and 1 tbsp of ghee.
Drain the soaked rice and add it to the boiling water. Cook for 6-7 minutes until the rice is 70-80% cooked. It should have a slight bite to it.
Immediately drain the rice in a colander to stop the cooking process and set it aside.
3
Prepare the Egg Masala (Approx. 15 minutes)
Heat 3 tbsp of oil in a heavy-bottomed pan (kadai). Add the slit boiled eggs and shallow fry on medium heat for 2-3 minutes until they develop a light golden, slightly crisp skin. Remove and set aside.
In the same oil, add the sliced onions and sauté for 8-10 minutes until they turn golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the tomato puree and cook for 4-5 minutes until it thickens and oil begins to separate.
Lower the heat and add the spice powders: turmeric, red chili, coriander, and biryani masala. Stir for 30 seconds.
Turn the heat to its lowest setting, add the whisked curd and mix continuously to prevent it from splitting. Cook for 2-3 minutes until the gravy thickens.
Add the fried eggs, 1 tsp salt, 2 tbsp chopped coriander, and 2 tbsp chopped mint leaves. Gently mix to coat the eggs. Cook for 2 more minutes.
4
Layer and 'Dum' Cook the Biryani (Approx. 20 minutes)
Take a heavy-bottomed pot and grease the bottom with 1 tbsp of ghee.
Spread half of the par-boiled rice evenly to form the base layer.
Carefully arrange the egg masala mixture over the rice layer.
Top with the remaining rice, spreading it evenly to cover the masala completely.
Garnish the top layer with fried onions, the remaining chopped mint and coriander, the saffron-infused milk, and the final 1 tbsp of ghee.
Cover the pot with a tight-fitting lid. To create a perfect seal, you can use aluminum foil under the lid or a traditional dough seal around the rim.
Place the pot on a tawa (flat griddle) over the lowest possible heat. Cook on 'dum' for 15-20 minutes.
5
Rest and Serve
Turn off the heat and let the biryani rest, unopened, for at least 10-15 minutes. This allows the flavors to meld and the steam to settle.
Open the lid and gently fluff the biryani from the sides using a fork or a thin spatula, mixing lightly as you serve.
Serve hot with a side of cooling raita or a simple kachumber salad.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
8 pieces Urad Dal Pappadam (Plain or with peppercorns (kali mirch) are common choices.)
1 cup Vegetable Oil (For deep frying. Use a neutral oil with a high smoke point like sunflower or canola oil.)
Instructions
1
Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.
2
Method 1: Deep Frying (Classic Method)
Pour vegetable oil into a kadai or a small, deep pan to a depth of about 1 inch. Heat over medium-high flame for 2-3 minutes.
To test the oil temperature, drop a tiny piece of pappadam into it. If it sizzles and expands immediately, the oil is ready.
Using tongs, gently slide one pappadam into the hot oil. Lightly press the center with the tongs to ensure even cooking. It will puff up in 3-5 seconds.
Quickly flip it over and cook for another 2-3 seconds. It should be a pale cream color, not brown.
Remove the pappadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil.
Repeat the process for all pappadams, frying one at a time.
3
Method 2: Roasting over Open Flame (Smoky Flavor)
Turn on a gas stove to a low-medium flame.
Using a pair of long metal tongs, hold one pappadam about 2-3 inches above the flame.
Continuously and quickly move the pappadam over the flame, flipping it every few seconds to cook it evenly and prevent burning.
The pappadam will start to bubble, change color, and become crisp in about 20-30 seconds.
Once it's cooked with a few characteristic charred spots, it's ready. Be vigilant as it can burn in an instant.
4
Method 3: Microwaving (Oil-Free Method)
Place one or two pappadams on a microwave-safe plate, ensuring they do not overlap.
For a more even cook, you can lightly brush both sides with a tiny amount of oil, but this is optional.
Microwave on high power for 30-45 seconds. The pappadam will cook and become crisp.
Keep a close watch as cooking times vary greatly between microwaves. If it's not fully cooked, microwave in 10-second intervals until done.
5
Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.
