Easy Egg Dum Biryani Recipe | Egg Biryani Recipe | Anda Biryani | How To Make Egg Biryani | Hyderabadi Egg Biryani | Easy Egg Biryani | Egg Biryani Restaurant Style | Spice Eats Egg Biryani
Ingredients for Egg Biryani:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Boiled eggs- 6 nos.
Basmati Rice- 2 US cup measure (around 350 gms)
For the Egg Masala:
Whole garam masala & spices-
Green cardamom- 3
Cinnamon - 2 pcs
Cloves- 4
Black cardamom- 1
Star Anise- 1
Bay leaf- 1
Shahjeera- 1/2 tsp
Onions, sliced- 2 medium (150 gms)
Ginger garlic paste- 2 tsp
Tomato purée or paste, readymade- 6 tbsp
Green chillies,slit- 4
Whisked curd- 2 tbsp
Mint leaves- 3 tbsp
Coriander leaves chopped- 3 tbsp
Turmeric powder- 3/4 tsp
Red Chilli powder- 1 tsp
Coriander powder- 1 tsp
Crushed Pepper- 1/2 tsp
Biryani Masala- 2.5 tsp
(Readymade or store-bought)
Salt- 1/2 tsp
Refined oil- 2 tbsp
For cooking the Rice and assembling the Biryani:
Basmati Rice-2 US cups (around 350 gms)
Salt- 1 tbsp
Green cardamom- 3
Cloves-4
Cinnamon- 2 pieces
Shahjeera- 1/2 tsp
Ghee- 2 tsp + 1 tbsp
Birista- 1 medium onion (3 tbsp birista or fried onions)
Mint leaves- 15-20
Saffron soaked in warm milk- 10-15 strands
Preparation:
Boil the eggs, shell & set aside.
Slice the 3 medium onions and take out 1/3 (1 medium onion). Fry it in oil till golden to be used as birista.
Chop the coriander leaves, slit the green chillies and take out the mint leaves..
Also whisk 2 tbsp curd/ plain yogurt and set aside.
You can use readymade (packaged) tomato purée/ paste. (In case you don’t have readymade tomato purée, you can blend 2 medium sized red tomatoes, cubed and use that instead. The colour and taste could vary)
Soak the saffron in warm milk.
Wash & soak the Basmati Rice for 30 mins
Process:
FOR THE EGG MASALA:
Take a Kadai & heat 2 tbsp oil.
Add all the whole garam masala & spices.
Allow them to splutter & then add the sliced onions. Fry them on medium heat for around 10 mins till they are light brown in colour.
Add the ginger garlic paste, mix it well & fry for around 2 mins on low heat till the raw smell is gone.
Now add the tomato purée and around 2-3 tbsp water and give it a mix.
Also add all the spice powders and salt.
Mix & fry on medium heat for 3-4 mins till these are cooked and oil separates.
Now reduce heat to low and add the whisked curd, mix well & cook continuously for around 3-4 mins till oil separates.
Add in the boiled eggs, mix it well, add 1/2 cup of water and keep cooking for another 2-3 mins till you have a thick gravy coating the boiled eggs.
Lastly add the chopped coriander leaves, mint leaves & slit green chilies.
Mix & simmer for another 2 mins till you have a thick gravy and it coats the boiled eggs.
Switch off heat and set aside the egg masala.
FOR THE RICE:
Boil 1 litre water in a pan on high heat.
Add all the whole spices, 2 tsp ghee and 1 tbsp salt. The water should be very salty.
Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times till the rice is 90% done. This should take 7-8 mins.
TO ASSEMBLE THE BIRYANI:
Take a flat bottomed pan and brush with 1 tbsp ghee on the base of the pan.
Now arrange half of the cooked rice and spread the Egg masala along with the gravy uniformly on the rice.
Add the mint leaves over the egg masala and spread the balance cooked rice over this.
Sprinkle 3 tsp ghee, the the saffron milk and the birista (fried onions) on the rice.
Close with a lid and cook covered on DUM on low heat for 6-7 mins.
Let it rest for 15 mins before mixing the rice and eggs evenly.
#eggbiryanirecipe #eggdumbiryani #quickeggbiryani #eggbiryani #andabiryani #eggdumbiryani #hyderabadieggbiryani #spiceeats #spiceeatsrecipes #spiceeatsesggbiryani
Spice Eats