Egg Biryani – Hyderabadi Style

Ready in

70 mins

Cuisine

Indian · Hyderabadi

Prep Time

20 min

Cook Time

50 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~450 kcal

Spicy Level

Spicy
Recipe by Navyasri Vlogs on YouTube
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Measurements
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All Ingredients

For Rice

All Ingredients

For Gravy

All Ingredients

For Garnish

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare Basmati Rice

    In a pot of boiling water, add cumin seeds, whole garam masala (cinnamon, bay leaf, star anise, black cardamom, green cardamom, cloves, mace), mint leaves, coriander leaves, lemon juice, and salt. Add the pre-soaked basmati rice and cook until it is 80% done. Drain the rice and set aside.

  2. Prepare the Gravy Base

    In a separate pot, heat oil or ghee. Add bay leaf and cumin seeds. Once fragrant, add slit green chilies and ginger-garlic paste. until the raw smell disappears. Add turmeric powder and mix well.

  3. Add Tomato Puree and Spices

    Pour in the tomato puree and cook until it thickens slightly. Add fried onions, fresh mint leaves, and coriander leaves. Stir in red chili powder, salt, garam masala powder, and coriander powder. Mix thoroughly.

  4. Incorporate Curd and Lemon

    Add lemon juice and curd to the gravy. Mix everything well and cook until the oil starts to separate from the mixture, indicating the gravy is well cooked. Add black pepper powder and stir.

  5. Add Boiled Eggs

    Gently place the boiled eggs into the prepared gravy. Carefully coat the eggs with the gravy.

  6. Layer the Biryani

    Layer the 80% cooked basmati rice over the egg gravy. Spread it evenly. Top with fresh coriander leaves, mint leaves, and a generous amount of fried onions.

  7. Dum Cook the Biryani

    Cover the pot tightly with a lid and cook on low heat for for dum. This allows the flavors to meld and the rice to cook completely.

  8. Serve Egg Biryani

    Once done, gently fluff the biryani with a fork. Serve hot with raita, sliced onions, and a lemon wedge.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
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  • No Bay leaf?

    • 1/4 tsp dried thyme (per leaf)
    • Pinch of dried oregano

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Lemon juice?

    • Lime juice (1:1)
    • 1/2 the amount white vinegar — In dressings, savory dishes.

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.
AllergensThis recipe contains eggs and dairy.
eggsdairy

Variations

Simple ways to adapt this recipe.

  • Add other vegetables like potatoesCustomise

    Add other vegetables like potatoes or carrots to the gravy for a mixed vegetable egg biryani.

  • Use paneer instead of eggsDietary option

    Use paneer instead of eggs for a vegetarian option.

Helpful Tips

Small details that can improve the final result.

  • TipEnsure Rice Is 80% Cooked

    Ensure rice is 80% cooked to prevent it from becoming mushy during dum.

  • Flavour tipAdjust Spice Levels According to Your Preference
  • Ingredient noteFor Best Results

    Use good quality basmati rice and fresh ingredients.

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