Egg Dum Biryani
Authentic and Spicy Hyderabadi style Egg dum Biryani
Ingredients
Instructions
Boil and peel the eggs when they cool down. I prefer boiling my eggs in Instant pot. Put cuts on the eggs and Fry them in a bit of oil, salt and chilli powder. This is optional.
Soak the saffron in warm water.
Wash and Soak the basmati rice for 30-60 minutes.
Heat a pan on medium heat and add ghee. Add whole garam masala spices to the warm ghee and sauté for a minute till they start to sizzle and beautiful aroma of spices comes out. The spices I added here are cloves, cinnamon, shah jeera, bay leaf, cardamom, star anise. Add 1 whole sliced onion and sliced green chillies and sauté till they are golden brown. Add ginger-garlic paste, mint-coriander (either coarsely ground or chopped), yogurt, Salt, Turmeric powder, Red chilli powder, coriander powder, garam masala powder and cook till the oil starts to ooze out.
Boil a large pot of water, add salt, 2 tbsp butter, cardamom and a bay leaf. There is no measure for water. Just a large pot more than half way filled. The water should be salty like sea water. The butter makes sure the rice doesn't stick. Add rice and boil for 5-6 minutes or until the rice is almost 80% done. We do not need to cook the rice completely. The rice should still have a bite to it but almost cooked. Check the salt in rice and add more if needed. Drain the rice and let the water drain out completely.
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