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.
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.
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.
This hyderabadi recipe takes 70 minutes to prepare and yields 4 servings. At 780.23 calories per serving with 21.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Pro Tips
1Use aged, long-grain basmati rice for the best results, as it yields separate, fluffy grains.
2Do not overcook the rice initially. It should be only 70-80% cooked, as it will steam to perfection during the 'dum' process.
3Frying the boiled eggs gives them a pleasant, slightly chewy texture that holds up well in the masala.
4Always add whisked curd on low heat to prevent it from curdling and ensure a smooth gravy.
5Using a heavy-bottomed pot and placing it on a tawa (griddle) ensures even heat distribution and prevents the biryani from burning at the bottom.
6The resting period after 'dum' cooking is crucial. Don't skip it, as it allows the flavors to fully develop.
Recipe Variations
Vegetable Egg Biryani
Vegetable Egg Biryani
Add 1 cup of mixed par-boiled vegetables like carrots, peas, and green beans along with the egg masala before layering.
Spicier Version
Spicier Version
Increase the green chilies to 5 and red chili powder to 1.5 tsp. You can also add a pinch of black pepper powder to the masala.
Smoky 'Dhungar' Flavor
Smoky 'Dhungar' Flavor
After layering the biryani and before starting the 'dum' process, place a small steel bowl on top of the rice. Add a piece of live charcoal to it, pour 1/2 tsp of ghee over the charcoal, and immediately cover the pot. Let it smoke for 2 minutes, then remove the bowl and proceed with 'dum' cooking.
Creamier Gravy
Creamier Gravy
For a richer, creamier masala, add a paste of 10 soaked and ground cashews along with the curd.
Health Benefits
✨
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
✨
Provides Sustained Energy
The complex carbohydrates from Basmati rice are digested slowly, providing a steady release of energy to keep you active throughout the day.
✨
Rich in Antioxidants
Spices like turmeric, cloves, and cinnamon are packed with antioxidants that help fight free radicals and reduce oxidative stress in the body.
✨
Supports Digestive Health
Ingredients like mint, ginger, and curd (a probiotic) aid in digestion, soothe the stomach, and promote a healthy gut microbiome.
Frequently Asked Questions
How many calories are in one serving of Egg Biryani?
One serving of Egg Biryani (approximately 450g) contains around 650-750 calories. This can vary based on the amount of oil, ghee, and the size of the eggs used.
Is Egg Biryani healthy?
Egg Biryani can be a balanced meal. It's a great source of protein from eggs and carbohydrates from rice. The spices offer various health benefits. To make it healthier, you can reduce the amount of ghee and oil, and serve it with a side of fresh vegetable salad or raita.
My rice became mushy. What did I do wrong?
Mushy rice is usually caused by overcooking it during the parboiling stage. Ensure you only cook the rice to 70-80% doneness; it should still have a firm bite. Also, drain it immediately and completely to stop the cooking process.
Can I use regular rice instead of Basmati?
While Basmati rice is highly recommended for its long grains and distinct aroma, you can use other long-grain rice varieties. However, the texture and flavor profile of the final dish will be different. Adjust cooking times accordingly.
How do I store and reheat leftover biryani?
Store leftover biryani in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and microwave for 2-3 minutes or heat it in a pan on low heat with a lid on to steam it through.
