Biryani is one of the most loved food all across the globe due to its unique aroma, flavor and taste. People say Biryani making is complicated but this recipe of egg dum biryani or anda biryani is very easy and simple to make. Even those who are just starting cooking can do a great job. Hyderabadi Egg Biryani is an authentic egg dum biryani where you get wonderfully fragrant and beautiful long grain rice with aromatic and spicy onion tomato masala, and boiled and sauteed eggs.
Hyderabadi cuisine is known for its different flavors, and if you love eggs, this dish is right up your side. It is an authentic, restaurant style egg biryani with a distinct tanginess to it due to tomatoes and yogurt.
Restaurants, usually, do not have anything special called Egg Dum Biryani. They just put a boiled Egg in a plate of plain Biryani and serve. But here I am making the best Egg Dum Biryani with spices that is so much tasty and very easy to make.
In a wide pot add cooking oil and ginger garlic paste along with cinnamon stick, cloves, black pepper corns, cumin seeds, black cardamom and star anise. Cook for 30 seconds.
Add chopped tomatoes and cook for 2 minute. Then turn th flame to slow and let the tomatoes get completely soft.
Add fenugreek leaves, red chili powder, mace & nutmeg powder, turmeric powder, coriander powder, biryani masala, chili flakes, salt in the tomatoes and cook for 1 minute. If required add some water so that spices may not hurn.
Add yogurt, mix well. Let the yogurt cook till the oil separates.
Add chopped green chilies and chopped fresh coriander mint leaves, mix well.
Add fried and crushed onion in the biryani masala and mix well.
Cook the masala for 8-10 minutes over low medium flame.
In milk add orange food color and mix well, keep it aside for layering.
When the masala is cooked uncover the pot and add lemon juice in it, mix well.
Now add hard boiled eggs in the biryani masala and cook these with masala for 4-5 minutes. (you may roast the eggs separately as well).
Take half of the biryani masala mixture out for layering biryani.
Add half of the boiled rice over the biryani mixture, sprinkle chopped fresh mint and coriander leaves.
Add layer of the remaining cooked biryani mixture and then again remaining half of boiled rice. Sprinkle again chopped fresh coriander, mint and fried onions over it.
Spread the milk with food color over the rice and add desi ghee or butter as well for extra flavor.
Cover the pot and steam cook the rice on low flame for 15-20 minutes.
After the time uncover the pot and tasty egg dum biryani is ready to enjoy.
