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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.
For 4 servings
Preparation of Rice, Eggs, and Saffron Milk
Prepare the Birista (Fried Onions)
Marinate the Eggs
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
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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.
This hyderabadi recipe takes 75 minutes to prepare and yields 4 servings. At 746.85 calories per serving with 24.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Par-cook the Rice
Layer the Biryani
Cook on 'Dum'
Rest and Serve
Replace eggs with paneer cubes or a mix of vegetables like potatoes, carrots, and beans. Marinate them in the same way.
For a restaurant-style smoky flavor (Dhungar method), place a small steel bowl in the center of the layered biryani before sealing. Add a piece of live charcoal to it, pour a teaspoon of ghee over the charcoal, and as it smokes, immediately seal the pot.
Increase the amount of green chilies and red chili powder. You can also add a teaspoon of black pepper to the marinade for extra heat.
Eggs are a complete protein source, essential for muscle building, repair, and overall body function. The curd in the marinade also contributes to the protein content.
The basmati rice provides complex carbohydrates, which are broken down slowly by the body, offering a steady release of energy.
Eggs are a powerhouse of nutrients, including Vitamin D, Vitamin B12, selenium, and choline, which are vital for brain health and immune function.
The biryani uses spices like turmeric, ginger, and garlic, which are known for their natural anti-inflammatory and antioxidant properties.
One serving of this Hyderabadi Egg Biryani contains approximately 700-750 calories, primarily from the rice, eggs, and fats used in preparation.
It can be part of a balanced diet. It's a good source of protein from eggs and probiotics from curd. However, it is also high in carbohydrates and fats from rice, oil, and ghee. Enjoy it in moderation.
The most common reason for mushy rice is overcooking it during the par-boiling stage. Ensure you only cook it to 70% doneness. It should still have a noticeable bite. Also, using aged, long-grain basmati rice helps maintain separate, fluffy grains.
The 'dum' method is essential for the authentic flavor and texture. It allows the rice and masala to steam together slowly. A shortcut would be to cook the masala and rice separately and then mix, but it would be more of an 'egg pulao' and would lack the distinct layered aroma of a dum biryani.
Hyderabadi Egg Biryani is traditionally served with cooling accompaniments like Mirchi ka Salan (a tangy chili curry) or a simple yogurt Raita (like onion or cucumber raita) to balance the spice.