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Hyderabadi Egg Dum Biryani | Anda Biriyani | How to make Egg Biriyani

Biryanis | nonvegetarian

  • Prep Time 15 Mins
  • Cook Time 25 Mins
  • Resting Time 15 Mins
  • Servings 3

Ingredients

  • 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
  • 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
  • For Dum
  • 1/4 cup Ghee
  • 2 tbsp Mint chopped
  • 2 tsp Saffron Water
  • 1/4 tsp Garam Masala

Instructions

  1. Add all the ingredients for the Masala Mix and coat the Eggs carefully with them, without letting the Egg get smashed.
  2. In the boiling water, add salt and spices and let it boil for 2-3 minutes.
  3. Add Basmati Rice, Green Chillies, lemon juice and Mint Green Coriander and cook to 90%. (Check the tips to know what is 90% cooking)
  4. Take the 90% cooked rice and strain it with all the spices and spread it on the spices.
  5. 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).
  6. After 15 minutes, serve it with Mirchi ka Salan or some Curry or Raita.