📝 About This Recipe
Experience the regal flavors of Hyderabad with this exquisite Egg Biryani, where perfectly boiled eggs are nestled in a fragrant bed of long-grain Basmati rice. This dish features a harmonious blend of caramelized onions, fresh mint, and a complex spice base known as 'Yakhni' that permeates every grain. It is a sophisticated yet accessible vegetarian-friendly centerpiece that brings the aromatic magic of Indian spice markets right to your dining table.
🥗 Ingredients
The Rice Foundation
- 2 cups Basmati Rice (extra long grain, soaked for 30 minutes)
- 1 piece Whole Spices (cinnamon stick, 3 green cardamoms, 2 cloves)
- 2 tablespoons Salt (for boiling the rice water)
The Egg Masala
- 6 pieces Hard-boiled Eggs (peeled and lightly pricked with a fork)
- 3 large Red Onions (thinly sliced for 'Birista')
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1/2 cup Greek Yogurt (whisked until smooth)
- 1 medium Tomato (finely chopped)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Biryani Masala Powder (high quality store-bought or homemade)
- 3 tablespoons Ghee (clarified butter)
The Aromatics & Garnish
- 1/2 cup Fresh Mint Leaves (roughly chopped)
- 1/2 cup Fresh Cilantro (chopped)
- 1 pinch Saffron Strands (soaked in 2 tbsp warm milk)
- 3-4 pieces Green Chilies (slit lengthwise)
👨🍳 Instructions
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1
Rinse the Basmati rice under cold water until the water runs clear. Soak it in ample water for at least 30 minutes to ensure long, fluffy grains.
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2
In a large pot, bring 8 cups of water to a rolling boil with the whole spices (cinnamon, cardamom, cloves) and salt. The water should taste 'salty like the sea' to properly season the rice.
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3
Add the soaked rice to the boiling water. Cook for 6-7 minutes until the rice is 70-80% cooked (it should still have a slight bite or 'kan' in the center). Drain and set aside.
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4
Heat ghee in a heavy-bottomed pot (biryani handi). Fry the sliced onions on medium heat until they are deep golden brown and crispy. Remove half of these 'Birista' onions for garnishing later.
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5
In the remaining oil/ghee, add the boiled eggs. Sprinkle a pinch of turmeric and chili powder. Sauté for 2 minutes until the skin becomes slightly blistered and golden. Remove the eggs and set aside.
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6
To the same pot, add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw smell disappears.
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7
Add the chopped tomatoes, turmeric, red chili powder, and biryani masala. Cook until the tomatoes soften and the oil starts to separate from the spice paste.
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8
Lower the heat and stir in the whisked yogurt. Whisk constantly to prevent curdling. Cook for 3-4 minutes until you have a thick, aromatic gravy.
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9
Place the sautéed eggs back into this gravy. Stir gently to coat. Turn off the heat to begin the layering process.
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10
Layering: Over the egg masala, sprinkle half of the chopped mint, cilantro, and fried onions. Spread the par-boiled rice evenly over this layer.
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11
Top the rice with the remaining fried onions, mint, cilantro, and drizzle the saffron-infused milk and a teaspoon of ghee over the surface.
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12
Seal the pot tightly with a lid (you can use aluminum foil or a clean kitchen towel under the lid to create a tight seal for 'Dum' cooking).
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13
Cook on the lowest possible heat for 15 minutes. If using a thin-bottomed pot, place it on a flat tawa (griddle) to prevent the bottom from burning.
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14
Turn off the heat and let the Biryani rest, unopened, for another 10 minutes. This allows the moisture to redistribute and the flavors to settle.
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15
Gently fluff the rice from the sides using a fork or a flat spatula, ensuring you don't break the long grains. Serve hot, ensuring each portion gets an egg and plenty of masala.
💡 Chef's Tips
Always use aged Basmati rice; it has less moisture and yields the distinct, separate grains essential for Biryani. Pricking the boiled eggs with a fork or making small slits allows the masala flavors to penetrate deep into the yolk. Don't skip the resting time after cooking; it’s the secret to achieving that perfect, non-sticky texture. If your yogurt is very tart, balance the gravy with a pinch of sugar to harmonize the spices.
🍽️ Serving Suggestions
Serve with a chilled Onion-Tomato Raita (yogurt dip) to balance the warmth of the spices. Pair with Salan (a spicy peanut and sesame gravy) for an authentic Hyderabadi experience. Accompany with a fresh kachumber salad (diced cucumbers, onions, and tomatoes with lemon juice). Enjoy with a side of crispy papadums and a glass of sweet lassi or salted buttermilk.