Hyderabadi egg dum biryani

4 eggs
1 cup  basmati rice
2 + 1 tblsp ghee 
2 green cardamoms
1/2 inch cinnamon stick
5 black pepper corns
2-3 cloves
2 bay leaves
2 medium sized sliced onions
2 tsp ginger garlic paste
1 tsp red chilli pdr
1/2 tsp turmeric pdr
2 slit green chillies
Salt to taste
1/2 cup yogurt
2 tblsp fresh cream
1/2 cup deep fried onion slices
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 tsp juice of lemon
1 tsp biryani masala pdr

1/2 cup coriander leaves
1 green chilli
1/2 inch ginger
2 garlic cloves

  • Wash basmati rice and soak in water for 20 mins. Peel the hard boiled eggs, make cuts on it and keep aside
  • In a pan heat 1 tsp ghee ,add little salt, turmeric pdr, chilli pdr .Put the eggs and saute for 5 mins and keep aside
  • In cooker heat 1 tblsp ghee, add hole spices,fry for a second and add the soaked rice draining all the water
  • Fry for 2 mins, add salt, 1.5 cups water and cook for 2 whistles
  • In a pan heat remaining 2 tblsp ghee ,fry sliced 0nions,slit green chillies for 5 mins
  • Now add the ginger garlic paste and fry till raw smell dissappears
  • Add the green masala and fry for 5 mins
  • Add chopped tomato and cook till they turn pulpy
  • Add the remaining turmeric , chilli pdr, biryani masala pdr,curds and fresh cream and cook for 2-3 mins
  • Add the roasted eggs to the masala,and cook for 5 mins, till it is well blended with it
  • Finally add lime juice and mix it
  • Spread the cooked rice over the prepared  masala ,sprinkle chopped coriander leaves, mint leaves, fried onions and cover with a tight lid and cook for 5 mins on a low flame
  • Serve hot with any raita
  • .


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