Hyderabadi Dum Biryani is a mixture of original Andhra cuisine and Hyderabadi cuisine, having Mughlai influence. And the reason why it is called dum biryani is because it is cooked on low heat (dum) to get all flavors out from the spices.
This is not a traditional style of making Dum Biryani. Because of logistical problems like using handi etc, I have simplified it in this recipe by using the pressure cooker.
Biryani is considered to be a dish of Indian origin, more prominently considered to be dish of the Nizam (Ruler of the state of Deccan). South India has more varieties of biryani than any other part of the subcontinent. Also, rice is a more staple food in South India than the rest of India.Hyderabadi Biryani originated after blending of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State as per Wikipedia.
I am too fond of Biryani, especially if it is home made and that to in a restaurant style. To be very frank with you, I just forget about my diet If I see Biryani in my plate and I tend to overeat. Though I have made so many types of biryani recipes before, which I have already shared or some I will share with you soon, I would say that dum biryani has a real different taste to it. Try it and I am sure you would also love it.
No! Today I am not going to share a biryani recipe that I prepared personally. In-fact today’s recipe is from my brother-in-law. So all the credit goes to him. I have become a huge fan of his “Hyderabadi Dum Egg Biryani” recipe. After I had the biryani he made, the first thing that I did was to run into my room to grab my camera (of-course to take beautiful pictures) and a piece of paper and pen to jot down the ingredients and the method of preparing biryani so that I could share it with you all.
Thanks Brother for such a wonderful treat……….
Ok…so lets check out the recipe now and please do tell us your thoughts about it.
Most importantly do take a picture from your camera or, mobile phones and share those pictures with us so that we can update it on The Tastes of India (Facebook Page).
Hyderabadi Dum Egg Biryani – How To Make Dum Biryani in a Restaurant Style
Ingredients to cook rice
- Ghee - 1 1/2 tbsp
- Green cardamoms / Elaichi - 3
- Cloves - 3
- Black Pepper Corn - 4-5
- Basmati Rice - 500 gms
- Onion - 1 big (thinly slice)
- Water - 750 ml
- Ghee - 1/2 tbsp
- Bay leaf - 2
- Pepper corn - 8-10
- Star anise -1
- Black cardamom - 1
- Green cardamom - 2-3
- Cinnamon stick - 2 inch
- Cloves - 4 to 6
- Mace/javitri - 1 strand
- Stone flower/pathar phool - 1 piece
- Kapok Buds/marathi moggu/Shalmali - 2 piece
- Cumin Seeds - 1/2 tsp
To make masala:
- Oil - 3 tbsp (or as per required)
- Onion - 2 big (thinly sliced)
- Tomato - 2 small (chopped)
- Ginger-garlic paste - 2 tbsp
- Biryani Masala powder - 1 tsp
- Red chilli powder - 2 tbsp (or as per the taste)
- Coriander powder -1/2 tbsp
- Turmeric powder - a pinch
- Pepper powder - 1/2 tsp
- Salt - as per required
- Eggs - 3-4 (boiled)
Method to cook rice:
- Soak rice for at least 15 mins. Drain water and set aside.
- Heat ghee in a pan, add thinly sliced onion and fry until brown.Take it out in plate and set aside.
- In the same ghee add green cardamom, cloves, black pepper corn and saute for few seconds.
- Add rice and fry until the rice starts breaking.
- Now in a rice vessel add 750 ml of water.
- Add the fried rice and onion to it.
- Cook until the rice is half cooked.(the half cooked rice will have slight water content in it.This moisture will help in cooking the rice when you cook it again in the (dum process).
Method to grind dry spices:
- Heat ghee in a pan.
- Fry all the spices under the grinding section, take it out in a plate and set aside.
- Once it gets cold grind it to a fine powder and keep it aside.
Method to make Egg masala:
- Boil eggs and remove the shells and wash them. Prick randomly with a fork a couple of times and keep it aside.
- Heat oil in a kadahai.
- Add onions and fry until golden brown.
- Add ginger-garlic paste and fry till the raw smell goes off.
- Add tomatoes, red chili powder, turmeric, coriander powder, salt.
- Cook until the tomatoes turn mushy.
- Mix the ground masala powder, biryani masala powder, mix well.
- Fry for few minutes till the raw smells of masala goes of.
- Add eggs and fry till the mixture thickens.
- Pour water and add salt as per required.
- Bring it to a boil, so that the gravy gets absorbed by the eggs and you get a masala flavor in eggs also.
- Now in a pressure cooker add half of the rice and layer the eggs along with masala.
- Layer again with rice.
- Cover the pressure cooker and cook on a very slow flame. (ensuring it doesn't burn)
- Turn off the stove, before whistle or until you hear the (shhhh) sound from the cooker.
- Once done keep it aside, do not open the cooker immediately.
- After 10 minutes open the lid.
- Fluff up the egg biryani and serve with raita.
In most biryani recipe you will find mint leaves and coriander leaves and curd being used . In this recipe though, we did not use any of these still the taste is
pretty much the same.
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