Hyderabadi Anda Biryani

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

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