2teaspoonginger garlic paste(adrak lasan ka paste)
¼teaspoonturmeric powder(haldi powder)
½teaspoonred chili powder(lal mirch powder)
2teaspooncoriander powder(dhaniya powder)
1teaspoonBiryani masala powder
1cupcurd/yogurt
¼teaspoonsaltnot more than that
2green chiliesslit, (hari mirchi)
½of the fried onions
2tablespoonchopped coriander leaves(hari dhaniya)
1tablespoonchopped mint leaves(pudina)
For layering the biryani
½teaspoonbiryani masala powder
1teaspooncardamom powder(elaichi powder)
mint leaves(pudina)
coriander leaves(hari dhaniya)
2-3drops kewra essence(optional)
2-3drops rose water(optional)
saffron milk - soak a pinch of saffron in hot milk
2teaspoonghee/clarified butter
Instructions
Preparations
Boil 6 eggs. Peel it & make long incisions on it. Keep it aside.
Rinse the rice 2-3 times until the water is clear. Soak Basmati rice in water for 30 minutes. Drain off the water from the rice & keep it aside.
Cooking the rice
Heat 6 cups of water in a vessel over a high flame.
Add salt, whole spices & ghee. Stir everything together & bring the water to a boil.
Add the basmati rice to the boiling water.
After 5 minutes, check the rice grains. It will be long, soft but firm. If it split when you press it between your thumb & index finger, it is ready. Drain off the water. Keep it aside.
Making fried onions (birista)
Heat ¼ cup of oil in a heavy bottom pan over medium heat.
Fry the onion slices until golden. Keep it aside.
Remove the excess oil.
Roasting the eggs in spices
In the same pan, heat 2 teaspoons of oil over low flame.
Add turmeric powder, red chili powder, salt & biryani masala powder. Saute for 30 seconds.
Add eggs & coat it in the spices.
Fry it for 2 minutes. Remove & keep it aside.
Making the biryani
In the same pan heat 2 teaspoons of oil.
Add whole spices & saute for a minute.
Next, add onion & sauté until translucent.
Add ginger-garlic paste & fry until raw smell from ginger & garlic leaves.
Add turmeric powder, red chili powder, coriander powder & biryani masala powder.
Saute for a minute.
Add curd/yogurt & cook stirring it continuously until it comes to a boil.
Next, add salt (just enough to season the curd). Be careful we have already added salt while cooking rice & roasting eggs.
Add eggs & mix it with the masala.
Cover & cook for 2-3 minutes until oil starts to leave from the masala.
Layering the egg biryani
Add green chilies, half of the fried onions, coriander leaves & mint leaves. Mix it.
Add the cooked basmati rice. Layer it evenly.
Sprinkle the rest of the fried onions, biryani masala powder, cardamom powder, mint leaves, coriander leaves, kewra essence, rose water, saffron milk & ghee/clarified butter over the basmati rice.
Cooking the hyderabadi egg biryani on dum
Cover with a tight-fitting lid.
Seal the biryani pan with dough.
Heat a Tawa (iron griddle) over the flame.
Place the biryani pan over the tawa.
Cook on high flame for 3-4 minutes. Lower the flame & cook for 15 minutes.
Switch off the flame. Keep it aside for 10 minutes.
Open the seal.
Hyderabadi egg dum biryani is ready to serve.
Serve biryani hot with raita or salan.
Video
Notes
While dum cooking the biryani, keep the flame on low.
Use a heavy bottom pan to make biryani.
If you do not have all the whole spices for cooking the biryani then use the spices that is available in your kitchen. To balance the flavors always use biryani masala powder. It is easily available at stores & online too.
Do not skip adding ghee/clarified butter. It gives biryani its authentic taste & aroma.
Please follow the cooking tips mentioned in the post.