Hyderabadi Egg Dum Biryani | Anda Biriyani | How to make Egg Biriyani
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Another simple recipe for Biryani lovers, Egg Dum Biryani is a simple Hyderabadi recipe. Here is a detailed recipe with images and a video.
People say Biryani making is complicated but the Hyderabadi Egg Dum Biryani recipe is simpler than Veg Dum Biryani recipe. Even those who are just starting cooking can do a great job.
Restaurants, usually, do not have anything special called Egg Dum Biryani. They just put a boiled Egg in a plate of plain Biryani and serve. But I am making the best Egg Dum Biryani with spices. It is also very easy to make Dum for this Biryani.
All the recipes I had suggested earlier with Chicken, Mutton, Fish, Potato and Double Masala were super hits. And so will this be.
Try this, Hyderabadi Chicken Dum Biryani and Easy Chicken Pulao
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Tips
Basmati Rice:
Basmati Rice should be older than one year or of a good brand. It is a must to wash the Rice and soak it for an hour.
What is 90% cooking:
Rice cooked to 90 percent still has a little bit of hard grain remaining. You can test it by biting on a cooked grain.
Biryani with Sona Masuri Rice:
It is the same method for this Biryani even if it is Sona Masuri Rice. The rice should be soaked for an hour and a half and cooked to 90 percent.
Masalas:
If you like you can use double Masalas as you would use for Chicken Biryani and balance the spice with Curd and fresh Cream.
Salt:
Salt should be added adequately while cooking the Rice. Only then will the Rice absorb the Salt well. The Water in which Rice is being cooked should be as salty as seawater. That is the right measure.
Egg :
If you like, you can make cuts in the Eggs and coat them with Masalas. I have used plain boiled Eggs.
Hyderabadi Egg Dum Biryani | Anda Biriyani | How to make Egg Biriyani - Recipe Video
Hyderabadi Egg Dum Biryani | Anda Biriyani | How to make Egg Biriyani
Prep Time 15 mins- Cook Time 25 mins
- Resting Time 15 mins
- Total Time 55 mins
Servings 3
Ingredients
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For Masala
- 1/4 cup Green Coriander
- 1/4 cup Mint
- 1/4 cup Fried Onions pieces
- 4 - 5 Boiled Eggs
- 1 Inch Cinnamon
- 5 Cloves
- 4 Cardamoms
- 1 tsp Black Cumin
- 1 - 2 Star Anise
- 2 Biryani Leaves
- 1 Black Cardamoms
- Salt
- 2 tsp Mirchi
- 1 tbsp Coriander Powder
- 1 tsp Roasted Cumin Powder
- 3/4 tsp Garam Masala
- 1 tbsp Ginger Garlic Paste
- 4 Green Chillies Slit
- 1/2 cup Curd
- 1/4 cup Oil in which Onions were fried
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To cook Biryani Rice
- 2 liters Water
- 2 Inches Cinnamon
- 2 Star Anise
- 6 - 7 Cloves
- 6 Cardamoms
- 2 Biryani Leaves
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Black Cumin
- 2 Black Cardamoms
- 1/4 cup Dry Rose Petals
- 4 Green Chillies Slit
- 1.5 cup Basmati Rice (250 gm)
- 1 Lemon
- 2.5 tbsp Salt
- 2 tbsp Mint chopped
- 2 tbsp Green Coriander chopped
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For Dum
- 1/4 cup Ghee
- 2 tbsp Mint chopped
- 2 tsp Saffron Water
- 1/4 tsp Garam Masala
Instructions
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Add all the ingredients for the Masala Mix and coat the Eggs carefully with them, without letting the Egg get smashed.
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In the boiling water, add salt and spices and let it boil for 2-3 minutes.
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Add Basmati Rice, Green Chillies, lemon juice and Mint Green Coriander and cook to 90%. (Check the tips to know what is 90% cooking)
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Take the 90% cooked rice and strain it with all the spices and spread it on the spices.
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On the Biryani Rice, add Ghee, Saffron Water, Garam Masala, chopped Mint chopped and seal it tight so that the Dum does not escape and let it cooked on a medium flame for 8 minutes and leave it for 15 minutes. (Those who do not have Dry Rose Petals can sprinkle Rose Water).
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After 15 minutes, serve it with Mirchi ka Salan or some Curry or Raita.
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