Aromatic long-grain basmati rice and boiled eggs are cooked in a layered, sealed pot with a spicy yogurt masala. This classic Hyderabadi dish delivers fragrant, fluffy rice and perfectly spiced eggs in every bite.
Prep30 min
Cook45 min
Soak30 min
Servings4
Serving size: 2 cups
747cal
24gprotein
94gcarbs
Ingredients
2 cups Basmati Rice (Aged, long-grain is best)
8 count Eggs (Hard-boiled and peeled)
2 large Onion (Thinly sliced)
0.75 cups Vegetable Oil (For frying onions)
1 cup Curd (Whisked until smooth)
2 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
2 tsp Red Chili Powder (Adjust to your spice preference)
A creamy, tangy, and mildly spicy curry from Hyderabad featuring large green chilies in a rich peanut, sesame, and coconut gravy. The perfect accompaniment for a flavorful biryani.
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.
About Hyderabadi Egg Dum Biryani, Mirchi ka Salan and Cucumber Raita
Aromatic, soul-satisfying Hyderabadi Egg Dum Biryani with tangy raita. Pure protein-packed bliss!
This hyderabadi dish is perfect for lunch or dinner. With 1175.67 calories and 35.06g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
0.25 cup Coriander Leaves (Chopped, plus more for layering)
0.25 cup Mint Leaves (Chopped, plus more for layering)
4 count Green Chili (Slit lengthwise)
1.5 tsp Salt (For the marinade)
3 tbsp Ghee (Melted)
1 pinch Saffron
0.25 cup Milk (Warm)
8 cups Water (For boiling rice)
1 count Bay Leaf (For boiling rice)
1 inch Cinnamon Stick (For boiling rice)
4 count Cloves (For boiling rice)
4 count Green Cardamom (For boiling rice)
Instructions
1
Preparation of Rice, Eggs, and Saffron Milk
Gently wash the basmati rice until the water runs clear, then soak in fresh water for 30 minutes.
Meanwhile, hard-boil the eggs, peel them, and make a few shallow slits on each egg with a knife. This helps them absorb the masala.
Soak the saffron strands in 1/4 cup of warm milk and set aside for the aromas to infuse.
2
Prepare the Birista (Fried Onions)
Heat oil in a deep pan or kadai over medium-high heat.
Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they turn a deep, even golden brown and become crispy.
Remove the onions with a slotted spoon onto a paper towel to drain excess oil. This is your birista. Reserve the flavorful oil.
3
Marinate the Eggs
In a large mixing bowl, whisk the curd until smooth.
Stir in the ginger-garlic paste, turmeric powder, red chili powder, biryani masala, and 1.5 tsp of salt.
Add the chopped coriander, mint, slit green chilies, half of the prepared birista, and 2 tbsp of the reserved onion oil. Mix well to create a thick marinade.
Gently add the slit, boiled eggs to the marinade, ensuring they are well-coated. Let it marinate for at least 20 minutes.
4
Par-cook the Rice
In a large pot, bring 8 cups of water to a rolling boil. Add the bay leaf, cinnamon stick, cloves, green cardamoms, and 2 tsp of salt.
Drain the soaked rice and add it to the boiling water.
Cook for 5-7 minutes until the rice is 70% cooked. The grain should break easily when pressed but still have a firm core.
Immediately drain the rice in a colander to stop the cooking process.
5
Layer the Biryani
In a heavy-bottomed pot (handi), spread the marinated egg mixture evenly at the bottom.
Carefully layer half of the par-cooked rice over the egg masala.
Sprinkle half of the remaining birista, some fresh mint, and coriander leaves. Drizzle 1.5 tbsp of melted ghee over this layer.
Spread the remaining rice as the top layer. Garnish with the rest of the birista, herbs, the remaining 1.5 tbsp of ghee, and finally, the saffron-infused milk.
6
Cook on 'Dum'
Seal the pot tightly with a lid. For a perfect seal, you can use aluminum foil under the lid or a traditional dough seal around the rim.
Place the pot on high heat for the first 5 minutes to build up steam.
Reduce the heat to the lowest possible setting. Place a tawa (flat iron griddle) under the pot to prevent burning and cook on dum for 20 minutes.
After 20 minutes, turn off the heat completely.
7
Rest and Serve
Let the biryani rest, sealed, for at least 10-15 minutes. This crucial step allows the flavors to meld and the rice to finish cooking in the residual steam.
Open the pot, and gently fluff the rice from the sides using a fork or a thin spatula to avoid breaking the grains.
Serve the Hyderabadi Egg Dum Biryani hot, accompanied by Mirchi ka Salan or a simple Raita.
339cal
6gprotein
21gcarbs
28gfat
Ingredients
200 g Bhavnagri Chilies (About 8-10 large, less spicy chilies. Banana peppers also work well.)
0.25 cup Peanuts (Raw and unsalted)
2 tbsp Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 pcs Onion (Medium-sized, thinly sliced)
5 tbsp Vegetable Oil (Divided)
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Nigella Seeds
12 pcs Curry Leaves
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
2 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/2 cup hot water and extract the pulp)
1 tsp Jaggery (Grated, or use brown sugar)
1.5 tsp Salt (Adjust to taste)
2 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Fry the Chilies
Wash the green chilies and pat them dry. Make a lengthwise slit on one side, keeping the stem intact. Optionally, remove the seeds for less heat.
Heat 2 tbsp of oil in a wide pan over medium heat. Carefully place the chilies in the pan and shallow-fry for 3-4 minutes, turning occasionally, until they develop light blisters on the skin.
Remove the fried chilies from the pan and set them aside.
2
Roast the Masala Ingredients
In the same pan (no need to add more oil), dry roast the peanuts on low heat until aromatic and lightly browned. Transfer to a plate.
Next, add the sesame seeds and roast for 1-2 minutes until they start to pop. Add them to the plate with the peanuts.
Add the desiccated coconut and roast for about 1 minute until it turns light golden brown. Transfer to the plate.
Finally, roast the coriander and cumin seeds together for 30-40 seconds until fragrant. Add them to the plate and let all roasted ingredients cool completely.
3
Sauté Onions and Grind the Paste
In the same pan, add 1 tbsp of oil. Sauté the sliced onions over medium heat for 5-7 minutes until they turn soft and golden brown.
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.
Let the onions cool slightly. Transfer the cooled roasted ingredients and the sautéed onions to a grinder jar.
Grind to a smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.
4
Cook the Curry Base
Heat the remaining 2 tbsp of oil in the pan over medium heat.
Add the mustard seeds and let them splutter. Then add the fenugreek seeds, nigella seeds, and curry leaves. Sauté for 30 seconds.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the ground masala paste. Sauté on low-medium heat, stirring frequently, for 8-10 minutes. The paste will thicken, darken, and oil will start to separate from the sides.
Stir in the turmeric powder and Kashmiri red chili powder. Cook for another minute.
5
Simmer the Salan
Add the tamarind paste, grated jaggery, and salt. Mix well to combine.
Slowly pour in 2 cups of warm water, stirring continuously to create a smooth, lump-free gravy.
Bring the gravy to a gentle boil. Carefully place the fried green chilies into the gravy.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. The gravy will thicken, and you'll see a layer of oil floating on top, which indicates it's cooked perfectly.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the salan rest for at least 10 minutes before serving. Serve hot with Hyderabadi biryani, pulao, or plain steamed rice.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
