Savour the Authentic Flavours of Hyderabadi Anda Biriyani

"Hyderabadi Anda Biriyani: From a Delightful Train Journey to Dinner Plate"

Egg Biriyani alias Anda Biriyani

    Egg Biriyani, or Hyderabadi Anda Biriyani, is a delectable twist on the traditional biriyani that typically features meat or chicken. This vegetarian-friendly dish has its own unique charm, blending the rich, aromatic spices of Hyderabadi cuisine with the simplicity of eggs. But before we dive into the recipe, let’s take a little detour to explore the origins of Hyderabadi cuisine and how this egg-based biriyani came to be.

A Glimpse into Hyderabadi Cuisine

    Hyderabadi cuisine is renowned for its rich flavours, aromatic spices, and the seamless blend of Mughlai, Turkish, and Arabic influences. The city's culinary landscape is dominated by biriyanis, kebabs, and an array of mouth-watering dishes that reflect its royal heritage. Traditionally, biriyani in Hyderabad is made with meat or chicken, cooked to perfection with basmati rice, spices, and herbs. However, the Anda Biriyani stands out as a unique variant, catering to those who prefer a lighter yet equally flavourful option.

Experience the Richness of Hyderabadi Anda Biriyani

The Origin of Anda/Egg Biriyani

    While meat and chicken biriyanis reign supreme in Hyderabadi cuisine, the Anda Biriyani has carved its own niche. It’s believed that this egg-based variant was created to offer a protein-rich alternative for vegetarians and those looking for a quick yet satisfying meal. The eggs, boiled and then fried to a golden brown, are infused with the same aromatic spices and layered with fragrant basmati rice, making it a delightful and hearty dish.

A Train Journey to Remember: The Anda Biriyani Anecdote

    Back in 2017, we were travelling from Cochin to Coimbatore by a night train. The moment we boarded the train, we settled into our sleeping berths. It was then that I heard a vendor shouting, "Anda Biriyani, Anda Biriyani!" Here, I must digress to explain a bit about Indian train culture. Vendors on trains have their own unique way of announcing their wares, from "Tea tea coffee coffee coffee" to "Cool drink, soft drink, Sapdring" (which sounds like "soft drink" but means "sapdreeng (ala)" or "do you want to eat/drink").

    Coming back to our story, the vendor’s call of "Anda Biriyani" caught my attention. Out of curiosity, I asked if the biriyani was made in an 'anda' (a large vessel used for cooking and to store water). The moment I blurted out the question, I realized my mistake—it was 'egg,'(Anda in Hindi), not the cooking vessel. My kids immediately burst into laughter, correcting me that 'anda' here meant 'egg' in Hindi, not the cooking vessel. The entire berth erupted in laughter at my blunder, especially since I pride myself on my Hindi skills, having earned a scholar-level certificate in the language. Since that day, "Anda Biriyani" has become a family joke, and my daughter even saved my name as "Anda Biriyani" on her phone😔.

 

Delight in Every Bite of Hyderabadi Anda Biriyani

For a delightful array of Biriyanis and Pulaos from diverse Cuisines, click here...

Marination Time - 20–30 Minutes
Cooking Time - 1 Hour 30 Minutes

Hyderabadi Anda Biriyani - Delight in Every Bite

To Marinate the Eggs

Ingredients:

Boiled Eggs - 8 Nos.
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Salt - To Taste

 

Method:

• Peel the boiled eggs.
• Marinate the eggs with the ingredients mentioned under 'To Marinate the Eggs.'
• Mix well until each egg is well-coated with the marinade.
• Leave it aside for at least 10 minutes.
• Shallow fry the marinated eggs briefly and set them aside.

 

For Biriyani Egg Masala

Ingredients:

Oil - 1/2 Cup
Ghee - 3 Tablespoons
Onion - 5–6 Nos. (Medium Sized)
Tomato - 5–6 Nos. (Medium Sized)
Ginger 1" Piece - 4–5 Nos.
Garlic - 25 Cloves
Green Chillies - 15–20 Nos.
Turmeric Powder - 1/2 Teaspoon
Garam Masala - 1 Teaspoon
Curd/Yogurt - 1/2 Cup
Mint Leaves - 1 Cup
Coriander Leaves - 1 Cup
Lemon Juice - 1 Tablespoon
Salt - To Taste

 

Spices for Biriyani Egg Masala:

Cinnamon - 2 Big Pieces
Green Cardamom - 7–8 Nos.
Star Anise - 2 Flowers
Cloves - 7–8 Nos.
Mace/Javitri - few Strands
Nutmeg - 1/4 Teaspoon
Bay Leaf - 2 Leaves

 

Method:

• Clean & wash the onions and cut them into thin slices.
• Grind green chillies, garlic & ginger separately into a coarse paste.
• Chop tomatoes into small pieces.
• Heat oil & ghee in a large pan over medium flame.
• Reduce the flame to low & splutter the spices mentioned under 'Spices for Biriyani Egg Masala'.
• Add finely sliced onions and sauté until onions turn translucent.
• Add coarsely ground green chillies and fry for a while.
• Add coarsely ground garlic and sauté for a few minutes.
• Add coarsely ground ginger paste and sauté until the ground pastes turn fragrant.
• Add turmeric powder and stir.
• Add chopped tomatoes and mix well.
• Cook on low flame until tomatoes turn soft and oil separates from the mix.
• Sprinkle garam masala powder, finely chopped mint, and coriander leaves. Stir well.
• Pour in the lemon juice and add salt. Mix well.
• Add the fried eggs to the biriyani masala.
• Pour in the curd and mix well.
• Cook on a low flame for a few minutes.
• Adjust the salt & sprinkle a bit of water if needed.
• Cover & cook until the masala is well-combined and aromatic.

Hyderabadi Anda Biriyani: A Rich and Aromatic Egg Biriyani

 

To Cook the Rice

Ingredients:

Basmati Rice - 4 Cups
Ginger Garlic Paste - 1 Teaspoon
Lemon Juice - 1 Tablespoon
Salt - To Taste
Kewra Essence - 1/2 Teaspoon (Optional)
Oil/Ghee - 1 Tablespoon

 

For Spice Bag:

Shah Jeera - 1 Teaspoon
Bay leaf - 2 Nos.
Cardamom - 3 Nos.
Cinnamon 1" - 2 Sticks
Clove - 3 Nos.
Mace/Javitri - a small strand
Black Peppercorns - 10 Nos.

 

Method:

• Make a spice bag by placing all the spices in a small cloth and tie it tightly.
• Rinse the basmati rice until the water runs clear.
• Soak the rice for about 20–30 minutes.
• Once soaked, drain the water.
• Boil enough water in a large vessel.
• Drizzle lemon juice & kewra essence into the boiling water.
• Add the spice bag and salt to the boiling water.
• In a separate pan, heat ghee/oil in a pan and sauté ginger garlic paste until aromatic.
• Add drained rice and fry on low flame for a few minutes.
• Add the rice to the boiling water with the spice bag.
• Cook until the rice is half done. Ensure not to overcook the rice.
• Discard the spice bag.
• Drain the excess water and leave the rice aside.

 

For Garnishing

Ingredients:

Cashew Nuts - 1/2 Cup
Raisins - 1/4 Cup
Ghee - 1 Tbspn
Birista (Crispy Fried Onions) - 1/2 Cup

 

Method:

• Heat ghee in a pan and roast the cashew nuts on low flame. Set aside.
• Fry raisins in the remaining ghee until they fluff up. Set aside.

 

Layering and Cooking in Dhum

Blooming the Saffron

Blooming the ground Saffron with Ice Cubes

Ingredients:

1/2 teaspoon Ground Saffron
Ice Cubes

Close-Up of Bloomed Saffron Water in Stone Mortar

Method:

• Place the saffron in a mortar and pestle.
• Muddle the saffron until it is well ground.
• Add a few ice cubes to the mortar and continue to muddle until the saffron is fully incorporated and dissolved into the ice water.
• Use the saffron water as needed in your recipe.

Other Ingredients:

Coriander Leaves - a handful
Mint Leaves - a handful
Turmeric Powder - 1/2 Tspn
Water - 1/8 Cup
Lemon Juice - 1 Tbspn
Ghee - 2-3 Tbspn