Hyderabadi Egg Dum Biryani

Name: Hyderabadi Egg Dum Biryani
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 1.25 cup basmati rice (aged, washed and soaked for 30 minutes); 6 pcs egg (hard boiled and peeled); 2 pcs onion (medium, thinly sliced); 0.5 cup yogurt (plain, whisked); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 2 tsp ginger-garlic paste; 0.25 cup mint (fresh leaves); 0.25 cup coriander leaves (chopped); 3 tbsp milk (warm); 6 pcs saffron (soaked in warm milk); 2 tbsp ghee; 1 tbsp oil; 1 pcs bay leaf; 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 0.5 tsp shah jeera; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 tbsp lemon juice; 0.5 tsp salt (for biryani masala and rice); 6 cup water (for cooking rice and biryani masala)

RATING

4.6/5(147)

TASTE SCORE

9/10

Fragrant basmati rice layered with spiced masala-coated eggs, herbs, and saffron milk, then finished on dum for that signature Hyderabadi aroma. It is rich, festive, and deeply satisfying without being too heavy.

PREP

25m

COOK

40m

SERVES

1 KATORI

483 cal

SERVINGS

METHOD · 8 STEPS

prep · ~30 min
Prepare the rice, eggs, and saffron milk.
1.Wash the basmati rice until the water runs mostly clear, then soak it in fresh water for 30 minutes.
2.Boil the eggs until hard cooked, peel them, and make 2 to 3 shallow slits on each egg.
3.Soak the saffron in warm milk and set it aside.
4.Slice the onions, chop the tomatoes, slit the green chilies, and keep the herbs ready.
TIPShallow slits help the eggs absorb the masala without falling apart.
fry · ~10 min
Fry the onions until golden.
Heat the oil and 1 tbsp ghee in a heavy pan. Add the sliced onions and fry on medium heat until evenly golden and crisp-edged. Remove half for layering and leave the rest in the pan.
TIPDo not rush this step on high heat or the onions will brown unevenly and taste bitter.
saute · ~8 min
Make the egg masala base.
1.Add ginger-garlic paste to the pan and cook until the raw smell fades, about 1 minute.
2.Add green chili and chopped tomato, then cook until the tomatoes soften and turn pulpy, 4 to 5 minutes.
3.Add turmeric powder, red chili powder, coriander powder, garam masala, and half of the salt.
4.Stir in the yogurt and cook gently until the masala thickens and looks glossy.
saute · ~2 min
Coat the eggs in the masala.
Add the boiled eggs to the masala and turn them gently so they get coated on all sides. Add half of the mint, half of the coriander leaves, and lemon juice. Cook 2 minutes, then switch off the heat.
boil · ~8 min
Parboil the rice.
1.Bring 5 cups water to a boil in a large pot.
2.Add bay leaf, green cardamom, cloves, cinnamon, shah jeera, and the remaining salt.
3.Drain the soaked rice and add it to the boiling water.
4.Cook until the grains are about 70 percent done and still have a firm center, about 5 to 6 minutes.
5.Drain the rice immediately.
TIPThe rice must stay slightly undercooked so it finishes perfectly during dum.
assemble · ~3 min
Layer the biryani.
1.Spread the egg masala evenly in a heavy pot.
2.Top with the parboiled rice in an even layer.
3.Scatter the reserved fried onions, remaining mint, and remaining coriander leaves over the rice.
4.Drizzle the saffron milk and the remaining 1 tbsp ghee on top.
rest · ~30 min
Seal and cook on dum.
Cover the pot tightly and cook on very low heat for 20 minutes so the rice finishes cooking and absorbs the aromas. Let it rest off the heat for 10 minutes before opening.
TIPPlace the pot on a tawa if your stove runs hot to protect the bottom layer from scorching.
serve
Fluff gently and serve.
Open the pot, fluff the biryani from the sides with a flat spoon, and lift the rice and egg masala together so the layers stay visible.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slash the boiled eggs lightly before adding them to the masala so they soak up flavor without breaking.
2
Fry the onions to a deep golden, not just soft brown; they provide much of the biryani's sweetness and color.
3
Cook the yogurt on low heat after adding it to the masala to prevent splitting and keep the gravy glossy.
4
Drain the rice the moment it is about 70% cooked; a firm center is essential so it finishes properly on dum.
5
Use a heavy-bottomed pot or place the biryani pot on a tawa during dum to stop the masala layer from catching.
6
Let the biryani rest for 10 minutes after dum before opening so the grains firm up and the aroma settles.
7
When serving, lift from the sides with a flat spoon to keep the rice grains long and the egg-masala layers intact.