If someone says they do not like biryani, I tell them you haven’t tried enough biryani recipes yet. Biryani is such a versatile dish that it has the capability of adapting to different taste buds and preferences. Hyderabadi biryani is world famous for its delectable flavors and aroma, and today’s recipe is a treat for egg lovers from the flavorful culinary traditions of Hyderabad. This Hyderabadi biryani uses boiled eggs instead of chicken and is a treat for biryani lovers who want to try something unique. If you want to try the goodness of traditional Dum biryani with a twist, this is going to become one of your favorite egg recipes. Imagine hard-boiled eggs fried to perfection in a delicious egg masala and layered over aromatic cooked rice with biryani spices. It will definitely take your taste buds on a roller coaster ride, for sure!
Do you know what else we owe to Queen Mumtaz Mahal besides the beautiful Taj Mahal that was constructed for her? You guessed it right. BIRYANI!! The legend says that it was actually Mughal Queen Mumtaz Mahal who created this recipe. However, as many legends as there are about the origin of biryani, there is an equal number of recipes to match. Hyderabad is a place that became famous for these recipes after the Nawab of Hyderabad ordered experimentation with different ingredients. As a result, Hyderabad alone has more than 20 types of biryani now. This egg dum biryani recipe is one of the best biryanis that you will ever taste. So let’s make this delicious egg biryani today, Hyderabadi style.
Ingredients For Hyderabadi Egg Biryani
Boiled eggs are the main sources of protein in this recipe. They add protein to the dish and enhance its texture and flavor. You need large eggs for this recipe. Hard boil eggs and fry them in masala egg curry.
Long-grain basmati rice is a key ingredient that forms the base of the dish. It contributes to the aroma and flavor of the dish, and its long grains give the dish a unique texture. Soak rice in water and cook rice until al dente to achieve perfection in this rice dish.
Cumin seeds, Black peppercorns, cloves, cardamom, cinnamon, bay leaves, star anise, and curry leaves are the whole spices that you need for this dish. These aromatic spices add warmth, spice, and a distinct biryani aroma to this recipe. Maintaining the right balance of these spices is crucial in Indian cooking
Onions, ginger garlic paste, tomatoes, and green chillies make the base of the egg curry for this recipe.
You need yogurt for this recipe. It adds a creamy and tangy flavor to the biryani. It also helps to tenderize the chicken.
The spice powders that you need for this recipe include turmeric powder, red chili powder, coriander powder, and garam masala powder. These spices add color, spice, and flavor to this recipe. They also add a complex flavor to the dish.
Coriander leaves and Mint leaves add a refreshing aroma and flavor to the biryani.
Food Coloring and Fat
Saffron milk or natural food coloring adds vibrant color to this biryani.
It adds a rich buttery flavor to the biryani. It also helps to prevent the rice from sticking to the pan.
Step By Step Recipe For Hyderabadi Egg Biryani
Firstly, fry the boiled eggs in 4 Tbsp of oil in a pan with a pinch of salt, turmeric powder, and red chili powder until they turn golden brown. Remove the eggs from the pan and set them aside.
Next, in the same pan and oil add the whole garam masala (cumin seeds, black peppercorn, cloves, cardamom, cinnamon, bay leaves, and star anise). Fry for a minute.
Then, add 2 sprigs of curry leaves, 4-5 green chilies, and 1 tbsp of ginger garlic paste to the pan. Fry for a minute.
Following that, add 1/2 tsp of turmeric powder, 1 tsp of red chili powder, 1 tsp of coriander powder, and salt to taste. Mix well.
After that, add 1-2 large chopped tomatoes to the pan and cook until the tomatoes are soft.
Next, add 1/2 cup of thick yogurt or Greek yogurt to the pan and cook for a few minutes.
Then, add the fried eggs to the pan and mix well with the gravy. Cover the pan and let it simmer for 2-3 minutes on low heat.
Once the eggs are coated with the gravy, add 2 cups of boiled long-grain basmati rice on top of the egg gravy.
After that, add natural food coloring or saffron + milk solution, 1/2 cup of fried onions, a small bunch of fresh mint leaves, and a small bunch of fresh coriander leaves on top of the rice.
Cover the pan with a tight lid and cook for 10-15 minutes on very low heat.
After 10-15 minutes, open the lid and flip the rice carefully.
Lastly, serve hot with salad and raita. Enjoy your delicious Hyderabadi Egg Biryani!
When serving Hyderabadi Egg Biryani, there are several options to enhance the dish’s flavor and presentation. Firstly, you can garnish the dish with fried onions, fresh coriander leaves, and mint leaves, which add a nice crunch and aroma to the biryani. Moreover, to balance the spicy flavors of the dish, you can serve it with a side of salad and raita, which is a cool and refreshing yogurt-based side dish. The combination of the biryani and the suggested accompaniments creates a delicious and satisfying meal that is perfect for any occasion. So, serve the Hyderabadi Egg Biryani with your preferred accompaniments and enjoy!
To store Hyderabadi Egg Biryani, you should first let it cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. Before reheating, make sure to remove the biryani from the fridge and let it come to room temperature. Then, you can reheat the biryani in a microwave or on the stovetop, adding a bit of water or broth if needed to prevent it from drying out. However, note that reheating the biryani may result in a softer texture, so it may not be as crispy as when freshly made. Therefore, it’s best to enjoy the biryani as soon as possible after it’s been prepared.
The secret ingredient in Hyderabadi biryani is saffron or ‘kesar,’ which adds a unique flavor and aroma to the dish.
Hyderabadi biryani is different from other types of biryani due to its use of unique spices, such as star anise, and the cooking technique of layering the rice and meat separately, resulting in a distinct taste and aroma.
The main difference between Hyderabadi biryani and normal biryani is the use of different spices and cooking methods. Hyderabadi biryani typically uses more aromatic and flavorful spices, and the rice and meat are cooked separately and then layered for a more distinct flavor.
Hyderabadi style biryani is a type of biryani that originated in the Indian city of Hyderabad. It is known for its rich flavor and unique spices, and is typically made with basmati rice, meat, and a blend of aromatic spices.
The choice of the best style of biryani largely depends on personal taste and preferences. However, Hyderabadi biryani, Lucknowi biryani, and Awadhi biryani are among the most popular and highly regarded styles of biryani.
The Sindhi biryani, a spicy and flavorful dish made with meat, rice, and a blend of aromatic spices, is one of the most popular and highly regarded types of biryani in Pakistan.
The spiciest biryani is typically made with a generous amount of red chili powder and other hot spices. The Andhra-style biryani, popular in southern India, is known for its spiciness.
The origin of biryani is not entirely clear, but it is believed to have been introduced to India by the Mughals. The dish has since evolved and become a popular part of Indian and Pakistani cuisine.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.