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Hyderabadi Egg Biryani

Hyderabadi Egg Biryani is a popular Indian Main
Author :
Category :
Non-Vegetarian
Course :
Main
Cuisine :
Indian
Technique :
One Dish
Difficulty :
Easy
Servings :
Serves 6
RATINGs :

Ingredients

4 cups - basmati Rice

6 - hard boiled Egg

1/2 cup - yogurt

2 - Onions

6 - Green chillies

20-30 - Mint leaves

1/2 bunch - Coriander leaves

1/2 tsp - Red Chilli powder

1/2 tsp - Turmeric powder

Salt according to taste

Oil for frying

Ghee 1 table spoon

Whole Garam Masala 1/2 table spoon

Garam Masala powder 1/2 tea spoon

Lemon Juice 1 table spoon

Method

  1. Wash the basmati rice and parboil with a large amount of water along with whole garam masala and 4 to 5 green chillies (slit vertically) and a little salt.
  2. Make vertical slits on the egg and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, and a little salt.
  3. After it is done, drain the water and keep aside.
  4. Make thin round slices of onions and deep fry in the oil until golden brown and strain on a paper towel.
  5. To this, add the rest of the green chillies (slit vertically), mint leaves and coriander leaves, and keep it aside.
  6. In a thick bottom vessel put some oil (about 1 tsp) and pour the marinated mixture.
  7. Layer it with onion mixture and pour the lime juice; layer it with parboiled rice.
  8. On top of this, put some preheated oil (used for frying onion) and ghee.
  9. Cover tightly and keep on the stove for 20 to 25 mins on a very small flame. After it is done, mix slowly and serve.
  10. Can be served with raitha.
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Hazeena Seyad

Hazeena Seyad

A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

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