Step by Step Hyderabadi Egg Dum Biryani Recipe | Restaurant Style Biryani at Home

For Preparing Eggs:

6 hard-boiled egg
2 tbsp oil
1/4 tsp chilli powder
1/2 tsp biryani powder
1/4 tsp turmeric powder
1/2 tsp salt

For Biryani Masala:

3 tsp oil
1 tsp cumin seeds
3 green chillies
1 tbsp ginger - garlic paste
2 medium onions
1 tsp red chilli powder
1 tsp garam masala
1 tbsp coriander powder
1 tbsp + 1 tsp (total 4 tsp) biryani masala powder
1/4 turmeric powder
1 cup yoghurt
2 tbsp lemon juice
1/2 tbsp salt
1/2 cup mint
1/2 cup coriander

For Biryani Rice:

2 1/2 cups soaked, washed & drained basmati rice
8 cups water
2 cardamoms
1 black cardamom
2-inch cinnamon
4 cloves
2-star anise
2 bay leaves
1/4 tsp shahi jeera
1/4 tsp salt
2 green chillies
1 tbsp oil
1/2 cup mint & coriander

Other Ingredients:

Fried onion
Food colour mixed with 1 tbsp of water
1 tbsp ghee
Some mint and coriander

Method:

Wash and soak the rice for about 30 minutes.
Boil the eggs, peel and make few gashes; keep that aside.
Heat 2 tbsp of oil in a pan, add 1/4 tsp chilli powder, 1/2 tsp biryani powder, 1/4 tsp turmeric powder and 1/2 tsp salt.
Fry for a minute on medium heat, then add boiled eggs.
Now, fry the eggs fry for a minute and then cover and cook for 2 minutes.
After 2 minutes, remove the eggs from the pan and keep them aside.
In the same pan, heat 3 tablespoons of oil, add cumin seeds and let them splutter.
Add 3 green chillies, ginger-garlic paste and sauté, then add onions and fry until golden brown.
Once done, add 1 tsp red chilli powder, 1 tsp garam masala,1 tbsp coriander powder, 4 tsp biryani masala powder, 1/4 turmeric powder, stir and cook for a minute.
Now add yoghurt, lemon juice and mix well. Add 1/2 tablespoon salt, mix well.
Cover and cook for a minute.
Stir in the 1/2 cup mint, 1/2 cup coriander, mix well and add in the fried eggs.
Cover and simmer for a minute and then turn off the heat.
In a different pot, add 8 cups of water, cardamom, black cardamom, cinnamon, cloves, star anise, bay leaves, shahi jeera, 1/4 tsp salt, 2 green chillies, 1 tbsp oil, 1/2 cup mint and coriander.
Boil water with whole spices and add the drained rice.
Cook the rice until 80% done, and then drain the rice.
Now divide the eggs into 2 sequel portions and turn on the heat.
Add half of the rice onto the1st layer of egg masala and sprinkle some fried onion, mint, and coriander.
Layer again with egg masala and the remaining rice, sprinkle the fried onion, mint and coriander.
Also, pour the food colour and ghee.
Seal with aluminium foil and cover the lid.
Cook on low heat for 10 minutes. Serve the hot biryani raita.