Uncategorized · VARIETY RICE

EGG DUM BIRYANI | HYDERABADI BIRYANI RECIPE

img_1579

Egg dum biryani is a perfect Sunday meal that can be prepared perfectly. This recipe is simple without much spices and even the first timer can do it well. This is flavourful and fills the entire house with aroma. I have prepared it for dinner along with broken wheat payasam. This dum style biryani is my favourite than the pressure cooked biryani. You can also do this without adding eggs to prepare simple dum biryani.

img_1584

INGREDIENTS:

FOR COOKING RICE:

  • Basmati rice – 2 cups
  • Water – 8 cups
  • Oil – 1 tsp
  • Cardamom – 2
  • Bay leaf – 1/2
  • Cinnamon – 1 inch
  • Jeera – 1 tsp
  • Salt – as required for rice

FOR DUM LAYERING:

  • Boiled eggs – 3
  • Onion – 1 large size
  • Tomato – 1 large size
  • Ginger garlic paste – 1 tblspn
  • Cashews – 10
  • Red chilli powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Biryani masala / egg masala powder – 2 tsp
  • Salt – as required
  • Bay leaf – 1
  • Cinnamon – 1 inch
  • Cumin seeds – 1/2 tsp
  • Ghee – 2 tsp

FOR GARNISHING:

  • Saffron strands – 10
  • Milk – 2 tblspn
  • Fried onion – 3 tblspn

METHOD:

FOR COOKING RICE:

1. Wash and soak basmati rice in water for 30 minutes. For cooking rice, heat oil in wide pan, add all the spices mentioned and fry for a minute.

2. Then add rice along with water and cook until the rice gets 75% cooked. This would take 12-15 minutes.

3. Remove from flame, strain the water and keep aside. Soak Saffron in milk. I just soaked in hot water.

img_1546 img_1548 img_1553

FOR PREPARING EGG MASALA:

1. Heat ghee in a pan, add Cashews and fry until it becomes slight brown. Remove from ghee and keep aside.

2. Then add little chopped onion in same ghee and fry until it turns brown. Remove and keep aside.

3. Now add bay leaf, cinnamon and cumin seeds to the ghee. Add little ghee if needed and fry for a minute.

img_1542 img_1557 img_1543

4. Add remaining chopped onion and saute until it turns translucent. Then add ginger garlic paste and saute until raw smell goes.

5. Now add tomato and cook until mushy. Add in the dry spicy powders along with salt and cook until oil seperates.

6. Add the boiled eggs to masala and mix well until the masala coats the eggs.

img_1545 img_1549 img_1554

FOR LAYERING:

1. Add half of the egg masala to bottom of cooker. Remove eggs and then layer with cooked rice.

2. Again add layer of egg masala and rice. Place the eggs at top and pour Saffron milk. Add the fried onions and cashews on top and close the lid. Remove the cooker whistle.

img_1558 img_1555 img_1560

3. Keep dosa tawa or iron skillet on stove and place the cooker on top of tawa.

4. Cook for 15 minutes in medium to low flame. Then remove from flame and keep it aside for 10 minutes.

5. Then stir the layers to enjoy the dum Biryani.

img_1559 img_1561 img_1563

6. Hyderabadi egg dum biryani is ready.

img_1591

NOTE:

  • Add mint leaves and fennel seeds for extra flavours.
  • If using cooker lid then remove whistle and close the hole with thick towel to prevent the flavours from escaping.

img_1581

Leave a Reply

Your email address will not be published. Required fields are marked *