Hyderabadi Egg Dum Biryani | Ventuno Home Cooking

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Hyderabadi Egg Dum Biryani

Eggs - 6 nos (boiled)

For Frying Onions:
Onions - 4 nos
Oil - 1 Tbsp

Half Cooking the Rice:
Long Grain Rice - 200 gms
Few Cinnamon, Bay Leaf, Cardamom, Cloves, Peppercorns, Star Anise

Ghee - 1 Tbsp
Mix of Bay Leaf, Cinnamon, Cloves, Star anise, Cardamom Pods
Green Chillis - 2 to 3 nos
Ginger Garlic Paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Biryani masala powder - 1 1/2 tsp
Yogurt / Curd - 1 cup
Few Mint Leaves
Saffron - Few Strands
Milk - 2 Tbsp
Coriander Leaves
wheat dough to seal

Method: Step 1:
Prepare boiled eggs and keep aside

step 2:
Shallow fry onions to caramel brown and keep aside

step 3:
Half cook the rice (soaked for 30 minutes) in boiling water with cinnamon, bay leaf, cardamom, cloves, pepper corns, star anise and salt. Strain and keep aside.

step 4: Making the dum biryani
1. To a vessel add the ghee, Bay leaf, Cinnamon, Cloves, Star anise, Cardamom pods,
2. Add the Green Chilis, Ginger Garlic paste, Turmeric powder & Red chilli powder
3. Now add the biryani masala powder and the half of fried onions
4. Add fresh Yogurt/Curd, Salt & Mint leaves and mix well
5. Add the Boiled Eggs (Make small slits). Its time to remove from the flame
6. Place a tawa on the flame and gently place the gravy vessel on the tawa
7. Layer the half cooked rice. make sure it covers the eggs
8. Add the saffron milk, coriander leaves & fresh mint leaves
9. Add the remaining fried onions and close & seal the lid with dough
10. Dum cook for 15 to 20 minutes
11. Remove the lid and there is your dum biryani ready to serve!

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