Wednesday, April 15, 2009


"MUGHLAI" the name indicates the "HYDERABAD SPICY FLAVORED FOOD", which includes many popular dishes,and also famous world wide.The name is specifically noted for its spicy flavours added to the dishes,it includes many special dishes .I want to share the tasty food mughlai egg biryani recipe follewed here.

  1. Boiled eggs-4
  2. Basmati rice or jasmine rice-2 1/2 cups
  3. Finely chopped onion-1
  4. Chopped mint-1 table spoon
  5. Chopped cilantro -1 table spoon
  6. Fresh yogurt/curd-1/2 cup
  7. Finely chopped green chilis-2 teaspoons
  8. Ginger garlic paste-1/2 teaspoon
  9. Whole garam masala-10 no
  10. Biryani masala-1/2 teaspoon

For egg masala:

  • Dhaniya powder-1/2 teaspoon
  • Red chili powder-1/2 teaspoon
  • Turmeric-1 pinch
  • Amchoor/dry mango powder-1/2 teaspoon
  • Subji masala powder-1/4 th teaspoon(optional)
  • Besan powder/chikpea flour/chenagapindi-2 teaspoons



1) Heat 1 table spoon of oil in a kadai.

2) Mix all the masala's add some water,and make it like a paste.

3)Make some scars on eggs with knife on all sides,it helps to absorb the masala flavour.

4)Now Dip the eggs in masal paste and fry in kadai,once it roasted keep a side.


  1. Soak the rice in water for 40 minutes.
  2. Now take deep bottomed vessel,add butter to it,when it heats up add the whole garam masala(1 clove,4 pepper corns,2 cinnamon/dalchini,2 cardamom/ilaichi)
  3. When the aroma comes out add the chopped onions,saute until it turns to nice brown colour.
  4. Now add the green chilis,ginger garlic paste,fry well.And add mint(pudina), and cilantro(kothimeera) and the salt.
  5. Now add the curd,cook for 5 to 6 minutes.Now add the water and rice ,cook until the bubbles starts,Now at this stage add the roasted eggs mix well,cook on low flame or until done.
  6. Serve hot with gravy,and raitha and salad onions with lemon.