Hyderabadi Egg Biryani
IndianIndian RecipesDesi eggsMedium
Fragrant basmati rice layered with spiced boiled eggs, fried onions, saffron milk and mint — a Hyderabadi-style dum egg biryani for special meals.
Prep time25 min
Cook time35 min
Total time60 min
Servings4
Ingredients
- 2 cups basmati rice, soaked 20 minutes
- 4 eggs, boiled and peeled
- 2 onions, sliced and fried golden
- 2 tomatoes, chopped
- 1/2 cup yoghurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp biryani masala
- 1/2 tsp salt
- 3 tbsp oil
- A pinch of saffron soaked in 2 tbsp warm milk
- Fresh mint and coriander
- 1 tbsp lemon juice
Method
- Boil the soaked rice in salted water until 80% cooked, then drain.
- Fry the sliced onions until golden and set aside. Fry the boiled eggs lightly until golden.
- Cook tomatoes, yoghurt, ginger-garlic paste and all the spices into a thick masala, then add the eggs.
- Layer rice and egg masala in a heavy pot. Top with fried onions, saffron milk, mint, coriander and lemon juice.
- Seal the pot and cook on dum (low heat) for 20 minutes. Rest for 10 minutes before serving.
Nutrition — estimated per serving
Calories (estimate)430 kcal
Protein (estimate)14 g
Fat (estimate)15 g
Carbs (estimate)58 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Do not overcook the rice before layering or the biryani turns mushy — 80% cooked is right. Food safety: eggs must be fully boiled and the biryani served hot. Allergens: contains egg and milk (yoghurt). Substitute: skip saffron and use a little yellow food colour, or use brown rice for a heartier version. Nutrition is an estimate per serving.