Hyderabadi Egg Dum Biryani

Egg-Biryani-Marinade

• Pour garam masala powder, salt, red chili powder, turmeric powder, and ginger garlic paste in a bowl.
• Make a paste from coriander, mint leaves, and green chilies.
• Add a pinch of salt to those ingredients and combine this paste with the marinade.
• Add the beaten yogurt and onions into the marinade.
• Add cardamom powder and black pepper corn powder.
• Mix the mixture thoroughly.
• Add some oil and extracted lemon juice.
• Mix all the ingredients thoroughly.
• Add peeled boiled eggs to the marinade and carefully mix it.
• Rest the marinade and set aside for 30 minutes.

For Cooking Rice

• add water, add salt as per taste in a cooking pot.
• Add whole spices.
• Bring the water to a boil.
• Add the soaked rice and cook it until 75% done.
• Strain the rice and set aside.

For The Dum

• Grease a flat bottom vessel with some oil.
• Add the egg marinade cautiously to the base of the vessel.
• add the partially cooked rice all over the marinade.
  • Spread the rice evenly.
• Garnish with deep fried onions, mint leaves, and coriander leaves.
• Pour ghee over the rice.
• Pour oil over the rice.
• Add saffron infused milk.
• Sprinkle lemon extract over the rice.

Dum-Method

• Cover the lid tightly.
• Turn on the stove.
• Place the tawa on the stove.
• Place the vessel over the gridle/tawa.
• Dum the biryani at a high temperature for 5 minutes.
• Put on sim flame and dum for 15-20 minutes.
• Serve and enjoy!

Trivia

The dum cooking method most likely comes from the ancient Persian Empire.