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EGG BIRYANI EGG DUM BIRYANI HYDERABADI EGG BIRYANI ANDA BIRYANI
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Egg Biryani | Egg Dum Biryani | Hyderabad Egg Biryani | Anda Biryani | Egg Biryani Recipe | Egg Biryani Restaurant Style | Hyderabadi Egg Dum Biryani | How to make Egg Biryani | Anda Dum Biryani • Ingredients: • Boiled eggs- 8 nos. • Basmati Rice- 500gms • FOR THE EGG MASALA: • Onions, sliced- 3 medium • Ginger garlic paste- 3 tsp • Tomatoes, chopped- 4 medium • Green chillies,slit- 4 • Whisked curd- 4 tbsp • Mint leaves- 1/2 cup • Coriander leaves chopped- 1/2 cup • Turmeric powder- 1 tsp • Red Chilli powder- 1 tsp • Coriander powder- 1 tsp • Biryani Masala- 2 tsp (Readymade or store-bought) • Whole garam masala spices- • Green cardamom- 4 • Cinnamon - 4 pcs • Cloves- 5 • Black cardamom-2 • Black peppercorns-8 nos • Star anise- 1 • Bay leaf- 2 • Shahjeera- 1/2 tsp • FOR THE RICE LAYERING: • Green cardamom- 4 • Cloves-4 • Cinnamon- 4 pieces • Shahjeera- 1/2 tsp • Salt- 11/2 tbsp • Fried Onions (optional)- 1 onion • Mint leaves- a handful • Saffron soaked in warm milk- few strands • Red colour- few drops (optional) • Preparation: • Wash soak the Basmati Rice for 30 mins. • Boil the eggs, shell fry it lightly in a kadhai • Slice the onions, chop the coriander leaves, tomatoes. • Soak the saffron in warm milk. • Process: • BOIL THE RICE: • Boil 1.5 litres water in a pan on high flame. • Add all the whole spices, 1.5 tbsp salt • Once it comes to boil, add the soaked rice keep on high, turning it gently a few times till the rice is 3/4th done. This should take 7-8 mins. • Strain the water keep the rice aside. • MAKE EGG MASALA: • Take a heavy bottomed pan heat 4 tbsp oil. • Add all the whole garam masala spices. • Allow them to splutter then add the sliced onions. Fry them on medium heat for around 10 mins till they are light brown in colour. • Add the ginger garlic paste, mix it well fry for around 3-4 mins till the raw smell is gone. • Now add the chopped tomatoes, mix fry for around 2 mins. • Add salt all the powders. Mix lower flame. Continue cooking for another 10 mins till the tomatoes are soft, masalas are cooked oil separates. • Next add the whisked curd, mix well cook continuously for around 4 mins till oil separates. • Add in the boiled eggs, mix it well keep cooking for another 2 mins. • Lastly add the chopped coriander leaves, mint leaves green chilies. • Mix add in 1/2 cup water, mix well cook for another 2 mins till you have a thick gravy. • Switch off flame. • COOKING ON DUM: • Now layer the rice on top of the egg masala. Spread 1/2 of the boiled rice set aside earlier. Drizzle half of the soaked saffron spread handful of mint leaves on the rice. • Spread the rest of the boiled rice as a second layer. • Now drizzle balance of the saffron the red colour the fried onions. • Cover with a lid cook on dum for 7 mins on low flame. • SERVING: • Remove from heat and let the biryani rest for 15 mins. • Uncover and turnover the layers of rice to mix egg masala. • Serve along with raita. • • #eggbiryani #eggdumbiryani #hyderabadieggbiryani #andabiryani #eggbiryanirecipe #andadumbiryani #spiceeatsrecipes #spiceeatsegg #easyeggbiryani • • • Music: https://www.bensound.com/royalty-free...
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