Hyderabadi Egg Dum Biryani | Anda Biryani is a mildly spicy, flavorful and aromatic main course recipe. This biryani is known for its aromatic long-grain basmati rice, spicy boiled egg gravy and a symphony of spices. Whether savored during celebrations or cherished as a cozy homemade delight, Hyderabadi Egg Dum Biryani stands as a timeless classic. Its captivating flavors and irresistible charm never cease to amaze, making it a favorite for gatherings or a comforting meal at any time.
About This Recipe
Hyderabadi Egg Dum Biryani, also known as Anda Biryani, is a popular and flavorful rice dish hailing from the city of Hyderabad in India. This aromatic and richly spiced biryani is made with fragrant basmati rice, boiled eggs, and a blend of traditional Indian spices. The cooking process involves layering the partially cooked rice and spicy egg gravy. Sealing the pot and allowing it to cook in its own steam, resulting in a dish that is bursting with robust flavors.
The key to a delicious Hyderabadi Egg Dum Biryani lies in the precise combination of spices and the technique of “dum” cooking. Dum cooking involves slow-cooking the biryani over low heat. This allows the flavors to meld together beautifully, creating a truly indulgent culinary experience.
Whether it’s a special occasion or you simply want to treat yourself to a delightful meal, Hyderabadi Egg Dum Biryani is a wonderful choice. Serve or relish with a side of cooling raita or a tangy pickle, this dish is sure to tantalize your taste buds with every delicious bite.
Egg Dum Biryani Ingredients
Basmati Rice: Long-grain Basmati rice is aromatic and holds up well to the layers of flavors in biryani. Adds a delightful fragrance and texture.
Eggs, hard-boiled: Protein-rich eggs add a delicious element to the biryani. They offer texture and flavor to the dish.
Tomatoes, finely chopped: Adds tangy sweetness. Help creating a well-rounded base for the biryani gravy.
Thick Curd: Curd or yogurt adds creamy, tangy taste while also balancing the spices.
Onions, finely sliced: Onions provide a sweet, caramelized flavor base along with texture.
Green chilies: Add a spicy kick and a fresh, vibrant flavor to the dish.
Ghee + Oil: Ghee enhances the aroma and richness of the biryani, while oil aids in cooking and ensures the ingredients don’t stick to the pan.
Lemon juice: Adds a citrusy zing, balancing the richness and flavors of the dish.
Saffron or Food Color: Adds a delicate fragrance and a golden hue to the biryani. Enhances the visual appeal of biryani. If saffron is not available, then you can use orange or yellow food color.
Spices (Clove, Cinnamon, Bay Leaf, Star Anise, Nutmeg): These spices contribute to the biryani’s complex flavor profile. Adds warmth, depth, and a hint of sweetness.
Spice Powders (Red chili powder, Turmeric powder, Garam Masala): These powders provide the necessary heat and color. These blend of spices characterize the taste of biryani.
Herbs (Coriander leaves, Mint): Coriander leaves and mint add a refreshing and aromatic element to the biryani. And also elevates its overall flavor.
Ginger-Garlic Paste: This paste brings a pungent, aromatic quality to the dish, enhancing the savory profile and blending well with other spices.
Hyderabadi Egg Dum Biryani | Anda Biryani Recipe
Egg dum biryani is indeed a wonderful addition my list of favorite biryanis. The simplicity of this flavorful one-pot meal enhances its appeal. As a homemaker, the joy of preparing elaborate weekday meals contrasts with the simplicity of weekend menus. However, on a recent weekend, I found myself grappling with a severe headache, possibly a result of staying up late reading.
Consequently, I was unable to cook as much as I would have liked. In an effort to make it up to my dear family, I decided to surprise them with a delightful, extravagant meal. Lil’M has a particular fondness for boiled eggs, inspiring me to prepare this egg dum biryani.
I am particularly fond of this one-pot meal recipes. The simplicity and swiftness with which we can prepare egg dum biryani is extremely appealing. Unlike its vegetable or meat counterparts, the cooking time is significantly reduced. With a bit of multitasking, one can easily prepare this delectable egg dum biryani in under an hour. Minimal preparation is required to make this dish, and a detailed recipe follows. I encourage you to give it a try and I eagerly await your feedback.
Tips for Preparing Hyderabadi Egg Dum Biryani:
- Choose Fresh Ingredients: Ensure fresh, quality ingredients, especially aromatic spices like cardamom, cloves, and saffron, as they greatly influence the flavor.
- Layering is Key: Layer the boiled eggs and partially cooked rice in the pot, allowing the flavors to meld together while cooking on a low flame.
- Sealing the Pot: Use dough or a tight-fitting lid to seal the pot while it’s cooking on a low flame. This method traps the steam, allowing the biryani to cook in its own aromatic juices.
- Use Basmati Rice: Opt for long-grain Basmati rice for its fragrance and texture, soaking it beforehand for about 30 minutes and par-cooking it to ensure grains stay separate.
- Garnishing: Enhance the visual appeal by garnishing the biryani with fried onions, chopped coriander, mint leaves, and a sprinkle of saffron-infused milk before serving.
Fresh Salad: A crisp and refreshing salad with tomatoes, cucumbers, and onions drizzled with lemon juice makes a great accompaniment.
Raita and Salan: Serve the biryani hot with a side of cooling cucumber or onion raita or boondi raita (yogurt-based condiment). You can serve this with any tangy salan (spiced gravy) to balance the flavors.
- Veg Side Dish Recipes – Bagare Baingan, Kaddu Ka Dalcha, Mirchi Ka Salan, Bagare Tamatar, Shahi Mixed Veg Curry, Gongura Pachadi, Shish Tawook etc.
- Non-Veg Side Dish Recipes – Dum Ka Murgh, Chicken Korma, Achari Chicken, Chicken Fry, Tawa Fish Fry, Gongura Mutton, Prawns Fry, etc.
Dessert: Conclude the meal with a sweet note by serving traditional Indian desserts like Gulab Jamun or Rasgulla.
Presentation: Present the biryani in a decorative serving dish, allowing the aroma to entice before guests dig in.
Frequently Asked Questions
What is egg biryani made of?
Egg biryani is a flavorful and aromatic dish that combines the richness of spices with the subtle texture of eggs. To prepare this delectable dish, several key ingredients are essential, such as basmati rice, hard-boiled eggs, and a blend of spices.
Additionally, onions, tomatoes, garlic, and ginger form the base of the biryani’s savory gravy. Yogurt, mint, and cilantro infuse it with freshness and depth of flavor. The careful layering of these components in a pot, allowing the rice and eggs to absorb the fragrant spices, results in a mouthwatering egg biryani that is sure to delight the senses.
Is egg biryani good for health?
Egg biryani can be a part of a healthy diet when consumed in moderation. Eggs are a good source of high-quality protein, vitamins, and minerals. They also contain healthy fats and various other nutrients.
However, the preparation of biryani can affect its overall healthiness. It’s important to consider the amount of oil, salt, and spices used in the recipe. Opting for a lighter preparation method with less oil and salt, and incorporating plenty of vegetables can make egg biryani a healthy.
Reader’s Favorite Egg Recipes
For Egg Masala
- 6 Eggs, hard boiled
- 4 medium Onions, finely sliced
- 2 Tomatoes, finely chopped
- 1 Clove and 1 2 ’inch Cinnamon
- 1 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 2 Green chilies, slit length wise
- 2 tbsp. thick Curd/Yogurt, whisked
- 1 tbsp. Garam Masala
- 1 tbsp. Ginger-Garlic Paste
- Salt, as per taste
- ¼ cup Ghee
- ¼ cup Oil
- 2 tbsp. Coriander leaves, chopped
For Rice Layer
- 2 cups Basmati Rice, washed and soaked in water for 30 min.
- 2 Cloves, 2 Cardamoms & 2 1’inch piece of Cinnamon
- 1 Bay leaf
- ½ Nutmeg & 1 Star anise
- ½ tbsp. Ginger-Garlic paste
- 1 tbsp. Mint leaves
- 2 tbsp. Lemon juice
- ½ tbsp. Garam Masala
- 2 tbsp. fried Onions
- Pinch Saffron mixed in 2 tbsp. lukewarm milk
How To Make Hyderabadi Egg Dum Biryani Recipe
Detailed Step-by-Step Recipe
Step 1: Fry Onions (Brista)
In a skillet, heat ghee and oil along with clove and cinnamon. Fry half of fried onions in it until they turn nice golden. Strain the onions and reserve the ghee-oil in a cup. Set aside.
Step 2: Prepare Egg Masala (Egg Gravy)
- Remove the shell of hard boiled eggs and give them a quick rinse, make a horizontal slit on each egg. Sprinkle a pinch of red chili powder and salt. Set aside.
- In a small kadai, add 1 tbsp. of oil (you can use the same oil which we used for frying onions) and fry hard boiled eggs until the outer layer start to change color and turn light crisp. Drain and set aside.
- Grind and make a smooth paste of other half of sliced onions along with 1 green chili, sliced tomatoes and half of coriander leaves.
- Add 2 tbsp. of oil (which we used for frying onions) and fry in above ground masala by adding red chili powder, turmeric powder, ginger-garlic paste, chopped green chili and salt.
- When the masalas start to leave oil from sides, add whisked curd to it.
- Stir continuously for 4-5 minutes on medium flame.
- Add in fried hard boiled eggs and stir gently. Make sure the boiled eggs are nicely coated with masalas.
- Sprinkle garam masala and turn off the flame. Our egg masala layer is ready. Now let’s start cooking rice.
Step 3: Cooking Rice
- Boil rice in enough water along with cardamoms, cinnamon, cloves, bay leaf, star anise, nutmeg, salt and ginger-garlic paste. Cook rice until just done.
- Check by pressing a grain in between your forefinger and thumb.
- If it is soft, then drain off the excess water from the rice using a sieve.
Step 4: Layering The Biryani
- Start layering the biryani, by greasing oil (we used for frying onions) to the bottom of a heavy cooking vessel (the one we use to cook rice). Add a layer of rice and spread evenly.
- Top rice layer with egg masala layer and spread evenly.
- Add half of fried onions, 1 tbsp. lemon juice, pinch of garam masala and 1 tbsp. of saffron milk.
- Spread remaining rice over the egg masala layer and top it with mint leaves, lemon juice, saffron milk, fried onions, pinch of garam masala and remaining oil (that which we used for frying onions).
- Place the lid and seal the sides with foil and place the cooking vessel on low flame for 15-20 minutes. (I keep nearly ½ kilo weight (my brass pestle and motor) on top of the lid to seal the aroma of biryani.)
- Turn off the flame and let it sit on stove for another 10-15 minutes before you start to serve.
Step 5: Serving The Biryani
- Remove the lid carefully and gently fluff the rice before serving hot with dahi ki chutney (onion raita) and any side dish for your choice.
- Add love to make this egg dum biryani taste ‘Yummy’.
Amount Per Serving: Calories: 411Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 211mgSodium: 410mgCarbohydrates: 33gFiber: 4gSugar: 8gProtein: 12g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.