Hyderabadi Egg Biryani Recipe | Non Veg Recipes By, 2015-10-07 Hyderabadi Egg Biryani Recipe | Non Veg Recipes Hyderabadi Egg Biryani prepared with boiled eggs and fine basmati rice tastes delicious and is served as main course or one of the dish meal. Try it as Ramzan Special Dish. Prep Time: 15min Cook time: 30min Ingredients: 4Boiled eggs,2Large onions,1Tomatoes,1 tablespoonCoriander leaves,2 tablespoonsMint leaves,2 tablespoonsGhee,1 tablespoonOil,¾ cupCurd,5Green chilies,1 tablespoonGinger garlic paste,¼ teaspoonRed chili powder,½ tablespoonCoriander powder,2 tablespoonsLemon juice,Saltto taste, Biryani powder: 4Cloves,½ inchCinnamon stick,2Cardamom,¼ teaspoonsShah jeera,5Pepper corns, For Rice: 2 ½ cupsBasmati rice,3Cloves,5Cardamom,½ inchCinnamon stick,1Marathi mogga,2Bay leaves,5Mint leaves,½ tablespoonOil,Saltto taste,Water, Instructions: Cook Basmati Rice in water along with bay leaves, cloves, cinnamon, cardamom, Marathi mogga, elachi, mint leaves, oil and salt Half cook the rice and strain remaining water Spread rice on large plate and allow it to cool for sometime Place a non stick pan and add oil to it along with ghee Add sliced onions and saute them for about 5 minutes till they are little bit crispy golden brown in color Remove half of them and keep aside To the other half add green chilies, mint leaves, coriander leaves and ginger garlic paste Fry them for about 2 minutes Add red chili powder, coriander powder, biryani masala and combine them well Add chopped tomatoes to the mixture and fry for about 3 minutes Add boiled eggs and coat the fried masala Add yogurt to it and combine them well Cook for about 5 minutes till oil get separated Add lemon juice and combine them well Turn off the heat and keep it aside Place a deep vessel on flame and start preparing boryani Add some oil to the vessel and add half the rice layer in it Add egg masala layer on it and spread out on rice Spread remaining rice over the egg masala and pour ½ tablespoon of ghee over the rice Add the fried onions to it Sprinkle coriander leaves and pour saffron milk at the end over the rice Cover the vessel with lid and seal it with wheat dough to avoid the pressure leaving the vessel Cook on medium flame for about 5 minutes and off the flame Remove the vessel from fire and place it on an iron tawa over low flame Cook it on low flame for about 15 minutes Off the heat and open the plate after 5 minutes Combine all the rice and serve it hot with Tasty Raita For biryani masala grind all the biryani masala ingredients into fine powder and store it for future use in a container. While you are boiling the eggs, get the rice ready along with the other ingredients so that the cooking process becomes easy. -Neelima

Yummy Hyderabadi Egg Biryani Recipe

Yummy Hyderabadi Egg Biryani Recipe

Hyderabadi Egg Biryani is prepared with boiled eggs along with different spices and basmati rice. It is cooked dum and garnished with coriander leaves along with friend onions and cashews. It does not take longer time to cook the Hyderabadi Biryani. Have a quick look at the recipe.

Ingredients

  • 4Boiled eggs
  • 2Large onions
  • 1Tomatoes
  • 1 tablespoonCoriander leaves
  • 2 tablespoonsMint leaves
  • 2 tablespoonsGhee
  • 1 tablespoonOil
  • ¾ cupCurd
  • 5Green chilies
  • 1 tablespoonGinger garlic paste
  • ¼ teaspoonRed chili powder
  • ½ tablespoonCoriander powder
  • 2 tablespoonsLemon juice
  • Saltto taste

Biryani powder:

  • 4Cloves
  • ½ inchCinnamon stick
  • 2Cardamom
  • ¼ teaspoonsShah jeera
  • 5Pepper corns

For Rice:

  • 2 ½ cupsBasmati rice
  • 3Cloves
  • 5Cardamom
  • ½ inchCinnamon stick
  • 1Marathi mogga
  • 2Bay leaves
  • 5Mint leaves
  • ½ tablespoonOil
  • Saltto taste
  • Water

Directions

  • Cook Basmati Rice in water along with bay leaves, cloves, cinnamon, cardamom, Marathi mogga, elachi, mint leaves, oil and salt
  • Half cook the rice and strain remaining water
  • Spread rice on large plate and allow it to cool for sometime
  • Place a non stick pan and add oil to it along with ghee
  • Add sliced onions and saute them for about 5 minutes till they are little bit crispy golden brown in color
  • Remove half of them and keep aside
  • To the other half add green chilies, mint leaves, coriander leaves and ginger garlic paste
  • Fry them for about 2 minutes
  • Add red chili powder, coriander powder, biryani masala and combine them well
  • Add chopped tomatoes to the mixture and fry for about 3 minutes
  • Add boiled eggs and coat the fried masala
  • Add yogurt to it and combine them well
  • Cook for about 5 minutes till oil get separated
  • Add lemon juice and combine them well
  • Turn off the heat and keep it aside
  • Place a deep vessel on flame and start preparing boryani
  • Add some oil to the vessel and add half the rice layer in it
  • Add egg masala layer on it and spread out on rice
  • Spread remaining rice over the egg masala and pour ½ tablespoon of ghee over the rice
  • Add the fried onions to it
  • Sprinkle coriander leaves and pour saffron milk at the end over the rice
  • Cover the vessel with lid and seal it with wheat dough to avoid the pressure leaving the vessel
  • Cook on medium flame for about 5 minutes and off the flame
  • Remove the vessel from fire and place it on an iron tawa over low flame
  • Cook it on low flame for about 15 minutes
  • Off the heat and open the plate after 5 minutes
  • Combine all the rice and serve it hot with Tasty Raita

For biryani masala grind all the biryani masala ingredients into fine powder and store it for future use in a container. While you are boiling the eggs, get the rice ready along with the other ingredients so that the cooking process becomes easy.

-Neelima

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