Biryani is the queen of all Indian dishes. Its delicious taste, aroma, and the romance of ‘dum cooking’ make India’s biryanis loved across the country’s length and breadth. Hyderabadi egg biryani is a play of various spices and eggs cooked in the same technique, and will leave you wanting more.
Although most Indian states and cuisines have versions of biryanis or similar dishes, two of the most popular biryanis from India hail from Lucknow and Hyderabad. Both erstwhile princely states have a rich culinary heritage with varied influences of intercultural interactions. Lucknow was ruled by Nawabs, while the rulers of Hyderabad were called Nizams. The Royal influence on the respective cuisines has given them grandeur and worldwide recognition, with biryanis being their most proud representation.
Hyderabadi egg biryani, a spicier version, is ably supported by an exquisite side dish called ‘mirchi ka salan’. Long green chilli peppers are cooked in a tempered nutty gravy named ‘salan’, an unmissable companion to the Hyderabadi biryani, and a runny onion raita to balance the flavour. Lucknowi biryani is often accompanied by a raita too. Certain biryani joints may offer a tari (runny gravy or korma); however, the purist recommends not adding different accompaniments to the ex
Read MoreA heavy-bottomed kadai does work well. Ensure it has a lid for dum cooking, and keep the flame low to prevent the masala from sticking or burning.
A deep, broad pot is good for properly cooking basmati rice. It permits the grains to expand without breaking, resulting in the ideal 70-80% doneness.
You can use ready-made biryani masala, but freshly grinding whole spices in a grinder enhances aroma and gives a more authentic flavour.
Induction works flawlessly. Use a heavy-bottomed induction-friendly pan and maintain low heat during dum to replicate the traditional slow-cooking effect.
A deep fry-pan can be used for the masala base, but for layering and dum cooking, it’s better to switch to a deeper vessel to avoid overcrowding and ensure even cooking.
Cook the eggs until hard-boiled, then peel and lightly slice or slit them. Keep aside.
Combine bay leaf, cinnamon, cloves, and cardamom in a pot of boiling salted water.
Add the soaked basmati rice and simmer until it is 70-80% done. Drain and set aside.
Heat oil and cook sliced onions till golden brown. Remove half for garnishing. In the same skillet, lightly cook the cashews and set aside.
In the same pan, add cumin seeds, green chillies, and ginger-garlic paste. Sauté till fragrant.
Add the chopped tomatoes, salt, red chilli powder, black pepper, and Hyderabadi biryani masala. Cook until the tomatoes soften.
Lower the heat, mix in yoghurt, mint, and a little fried onion. Cook till the masala is thick.
Add boiled eggs to the masala. Layer it with half-cooked rice. Top with the leftover fried onion, cashews, and mint.
Cover closely and cook for 10-15 minutes over low heat (dum). Allow to settle, then gently blend and serve hot.
This typically occurs when the rice is overdone before layering. Make sure to cook it only 70-80% and drain it right away.
Yoghurt provides tang and balances the flavours. If missed, the biryani may taste less rich; replace a little lemon juice.
Use fresh mint, well-fried onions, and a high-quality biryani masala. Letting it cook on the dum also deepens the flavours.
To improve spice absorption, lightly slit or score the boiled eggs before adding them to the masala.
Yes, reduce green chillies and red chilli powder. You can also add extra yoghurt to reduce the heat.
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