Hyderabadi egg dum biryani is a flavorful and aromatic dish that combines boiled eggs and fragrant basmati rice, cooked with a blend of rich spices and herbs.
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What is special about Hyderabadi dum biryani?
What makes Hyderabadi Biryani special is way it is cooked. The authentic style of cooking Hyderabadi Biryani is slowly cooking it over Dum. It gets its taste as it cooks in its own juices in the aromatic steam along with authentic Hyderabadi spices.
What is the difference between dum biryani and Hyderabadi biryani?
Many different spices and special biryani masala is used for the marinating of the chicken and mutton. The main difference between the Hyderabadi and Mughlai Dum biryani is the use of dry fruits in the marinating of the meat. Mughlai cuisine is high on the use of dry fruits in its dishes.
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Hyderabadi Egg Dum Biryani
Here is a recipe that you can follow to make Hyderabadi Egg Dum Biryani:
Ingredients:
2 cups basmati rice
4 eggs
2 onions, sliced
2 tomatoes, chopped
1/2 cup yogurt
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
1 tablespoon ginger garlic paste
2 green chilies, slit
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon cumin seeds
2-3 bay leaves
4-5 cloves
2-3 cardamom pods
1 cinnamon stick
Salt to taste
Oil for cooking
Instructions:
- Wash and soak the basmati rice in water for about 30 minutes.
- Boil the eggs, peel and keep them aside.
- In a pan, heat oil and add the cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Saute until fragrant.
- Add the sliced onions and saute until they turn golden brown.
- Add the ginger garlic paste and saute for a minute.
- Add the chopped tomatoes, green chilies, turmeric powder, red chili powder, and salt. Saute until the tomatoes turn mushy.
- Add the yogurt and mix well. Cook for 2-3 minutes.
- Add the boiled eggs and mix well. Cook for a minute and turn off the flame.
- In a large pot, boil water and add salt to it. Add the soaked rice and cook until it is 80% done. Drain the water and keep the rice aside.
- In a large pot or biryani vessel, layer the egg masala and rice alternatively. Add the chopped mint leaves and coriander leaves on top.
- Cover the pot tightly with a lid and place it on a tawa. Cook on low flame for 15-20 minutes or until the rice is fully cooked and fragrant. Serve hot with raita or any side dish of your choice.
Enjoy your delicious Hyderabadi egg dum biryani!