Hyderabadi Egg Biriyani

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Egg 4

Ghee or Oil 1/4 to 1/2 Cup

Bayleaf 2

Cardamom 3

Cloves 3

Cinnamon 1/2 inch

Onion 21/2 Cups( Thinly Sliced)

Ginger Garlic Paste 1 Tbsp

Turmeric Poder 1/2 tsp

Chilli Powder 1 to 1.5 tsp

Coriander Powder 1 to 1.5 tsp

Cumin Powder 1/2tsp

Tomato 1

Garam Masala 1/2 tp 3/4 tsp

Curd 2 Tbsp

Green chilli 2 slit

Coriander leaves 2 Tbsp chopped

Mint leaves 2 Tbsp Chopped

Salt to taste

To Prepare Rice

Basmati Rice 1.5 Cups (soaked in 20 Minutes and drained)

Bay leaves 2

Cardamom 6

Cinnamon stick 1 inch

cloves 6

Black Pepper cones 1/4 tsp



To Garnish Fried Onion 1/3 Cup

Garm Masala 1 pinch

Ghee 1-2 Tsp


In a bowl, mix chilly powder, turmeric and salt, make a paste, then marinate egg with this paste. and keep aside. Heat oil in a pan, add onion, saute it until the color become golden brown, then transfer it to a plate, then fry eggs in this same oil. Heat ghee in a pan, add spices, then add fried onion, ginger garlic paste, then saute it well, next add masalas, mix until it turn aromatic, add tomato, cook it well, add curd, splitted chilly and salt, mix well next add chopped coriander and mint leaves, next add egg, cook it for 2 minutes.

Boil water for prepare rice, add spices, and salt, add soaked basmati rice, cook it about 90 %. Take a pot, add masala, then add half of rice, then add fried onion, ghee, and garam masala powder, add another half of rice, again add onion, ghee and masala, now cover the pot and keep in low flame for 5 minutes.

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