Recipe for Hyderabadi Anda Biryani
What is unique about Hyderabadi Anda Biryani
Hyderabadi Anda Biryani is, inspired by the traditional Hyderabadi biryani, Anda biryani innovated as a lot of people prefer eggs compared to Chicken and Lamb.
Similar to the traditional biryani, here the rice is flavoured with spices along with Biryani Masalas, Hyderabadi Anga Biryani or Hydrabadi Egg Biryani is prepared.
Anda refers to Eggs.
Ingredients For Hyderabadi Anda Biryani
Eggs – 5-8, boiled ( for a serving of 4-6 people )
Flavored basmati rice – 250 gms
Onions- 4 large, finely sliced, fried and divided into 2 equal batches
Vegetable Oil – 1 cup
Green chilies – 1-2 slit horizontally ( optional )
Biryani Masala – 1/2 pack
Turmeric – 1 teaspoon
Chilli powder- 1 teaspoon
Ginger-garlic paste – 2 teaspoon
Saffron – 1/ 2 teaspoon (dissolved in 4 tablespoons of tepid milk )
Vegetable oil – 2 tablespoons
Clarified butter (Ghee )- 1 teaspoon
Coriander – 1/2 cup, finely chopped
Mint leaves – 10-12, finely chopped
Lemon juice – 2 tablespoons
Whole spices
Cloves -1-2
Cardamom- 2 pods
Bay leaves – 1 medium
Shahi jeera – 1 teaspoon
Cinnamon – 1”medium-sized
Whole spices to flavor the rice
Bay leaf – 1 medium
Salt to taste
Garam masala powder – 1 teaspoon
Clove – 1
Cardamom – 1
Mace(Javitri)- 1 (optional)
Method to cook Hyderabadi Anda Biryani
In a vessel boil 5-8 eggs depending on the serving. Peel and slice the boiled eggs horizontally and set them aside
In a large bowl prepare the marinade by adding the ginger garlic paste, turmeric, chili powder, salt, biryani masala and the yogurt  the take a heavy-bottomed pan adding 4 tablespoons of oil
Temper the oil by adding all of the whole spices mentioned. Mix these ingredients well to get a uniform paste
After the marinade is done we would leave it aside and proceed with preparing the onion base
For this take a large medium-sized heavy vessel and pour in the oil
Once the oil begins to heat lower the flame and add in the whole spices
Once the aromatic smells of the spices cease to be given off, add the first batch of fried onions and the chicken marinade and mix them all well
Cover the gravy with a lid and leave it to simmer on a medium flame for 20-25 minutes stirring occasionally
Cook the gravy to the point where the oil starts to come to the surface and the gravy turns semi-dry
Now switch off the flame and start to work on the rice
Steps to cook the flavored rice
Wash the basmati rice gently taking care to see they do not break
Set the washed rice aside
Fill a medium-sized heavy-bottomed pot (with a flat lid )with 3/4 level of water
Add whole spices to the water as mentioned above and leave the water to boil on high flame
Once the water starts bubbling add the soaked rice in, giving them a gentle mix
Keep stirring in the rice occasionally until 3/4th cooked
At this point drain off the excess starch water into a sink
While draining the water take care to hold the lid firmly against the vessel with the help of a pair of potholders ( alternatively two pieces of cloths would do )
When all the excess water has been removed perform the next step of layering the rice
For this, take a large vessel and drizzle in a small dollop of oil just enough to coat the inner bottom
Pour in the 3/4th cooked basmati rice and even out the rice to get a uniform layer
Drizzle a teaspoon of oil or ghee on the rice followed by sprinkling the saffron dissolved in milk
Next, layer the rice with the cooked gravy and arrange the boiled, sliced eggs on the top.
Scatter the second batch of fried onions, fresh coriander, basil, and lemon juice
Cover the vessel with a tight lid and leave the vessel on low flame for 15-20 minutes
At the end of this time, turn off the flame and mix the rice with a flat ladle such that the cooked gravy gets uniformly mixed with the flavored rice
Serve this spicy flavorsome egg delicacy with raita or just plain yoghurt