Don Signature Crab - Singapore Food Guide

Hyderabadi Egg Biryani

Singapore-style Hyderabadi Egg Biryani — fragrant basmati rice layered with a spiced yoghurt curry and boiled eggs, finished with traditional dum steaming for deep, aromatic flavours.

Hyderabadi Egg Biryani

About this dish

This Hyderabadi Egg Biryani brings the rich, aromatic dum biryani tradition into a Singapore home kitchen. Think fragrant basmati, whole spices, saffron-splashed milk and boiled eggs tucked into layers of spiced yoghurt gravy — perfect for family dinners in a heartland HDB flat or a weekend potluck at the kopitiam. It’s a budget-friendly Hyderabadi take that still sings with the classic saffron, fried onion (birista) and mint-coriander notes.

In Singapore you might spot variations of egg biryani at Little India restaurants and Muslim eatery stalls, or enjoy it as a comforting supper after a shift at a hawker centre. The texture is about contrast — fluffy separate rice grains, soft boiled eggs, and a saucy, lightly spiced masala that’s tangy from yogurt and lemon. The dum (steam) phase is key: low, slow heat builds that signature aroma similar to the heavy-potted biryanis served at festive Deepavali or family gatherings.

This recipe is written for a typical Singapore kitchen (wok, heavy-bottomed pot or rice cooker for par-cooking) and uses ingredients you can easily find at NTUC FairPrice, Cold Storage or Sheng Siong. Serve it family-style with cooling raita or achar, and you’ve got a no-fuss, crowd-pleasing main that doubles as great tupperware makan for next-day lunch.

Ingredients

  • 400 g basmati rice, rinsed until water runs clear
  • 6 large eggs
  • 300 g plain yogurt (full-fat preferred)
  • 2 medium onions (about 200 g), thinly sliced
  • 4 tbsp ghee or a mix of ghee and neutral oil
  • 3 tbsp biryani masala (store-bought or homemade)
  • 1 tsp turmeric powder
  • 1½ tsp red chilli powder (adjust to taste)
  • 1 tbsp ginger-garlic paste
  • 4 green cardamom pods
  • 4 cloves
  • 2 bay leaves
  • 2 small cinnamon sticks (2 x 3 cm)
  • 1 star anise (optional)
  • 1 tsp garam masala
  • A generous handful of fresh mint leaves (about 20 g), chopped
  • A generous handful of fresh coriander/cilantro (about 20 g), chopped
  • A pinch of saffron threads soaked in 2 tbsp warm milk
  • Juice of ½ lemon
  • 100 g fried onions (birista) plus extra for garnish
  • Salt to taste (about 1.5 tsp)
  • 2 tbsp toasted cashews or raisins (optional, for garnish)
  • 100 ml water or stock (to adjust masala consistency)

Step-by-Step Method

  1. Hard-boil the eggs: place eggs in a pot, cover with water, bring to boil and simmer 8–10 minutes, cool in ice water, peel and set aside.
  2. Par-cook the rice: bring a large pot of salted water to boil, add rinsed basmati and cook until about 70% done (grains still with a slight bite), drain and spread on a tray to stop cooking.
  3. Fry the onions (birista) if not using store-bought: heat 2 tbsp oil, fry thinly sliced onions over medium heat until deep golden and crisp, drain on paper towel; reserve 100 g for layering and some extra for garnish.
  4. Make the masala: heat 2 tbsp ghee in a heavy-bottomed pan, add whole spices (cardamom, cloves, cinnamon, bay), sauté 30 seconds, add ginger-garlic paste and fry until raw smell gone, add biryani masala, turmeric, chilli powder and cook 1 minute.
  5. Add yogurt and aromatics: lower heat, whisk in yogurt, add lemon juice, salt and 100 ml water or stock to make a thick curry; simmer 4–5 minutes until the oil separates slightly. Stir in chopped mint and coriander and half the fried onions.
  6. Coat the eggs: make shallow slits in boiled eggs and gently toss them in a little of the masala so they absorb flavour; place eggs into the masala and simmer 2 minutes.
  7. Layering for dum: in a heavy pot or Dutch oven, spread a third of rice, spoon half the masala (with some eggs) over it, sprinkle some fried onions, mint and coriander; repeat layers finishing with rice. Drizzle saffron milk and dot remaining ghee on top.
  8. Seal and steam (dum): cover lid tightly (use dough or heavy foil to seal if you like) and cook on very low heat for 18–25 minutes, or place in a preheated oven at 180°C for 15–20 minutes to allow flavours to marry.
  9. Rest and serve: turn off heat, let sit sealed for 10 minutes, then gently fluff the rice with a fork so you don’t break eggs; garnish with remaining fried onions, toasted cashews/raisins and fresh coriander.
  10. Taste-and-adjust: when serving, offer extra raita or achar at the side; instruct diners to break eggs into the rice for extra richness — adjust salt or chilli with sambal or chilli padi like at a zi char stall.

Tips & Serving Ideas

  • Par-cook rice to 70% (al dente) so it finishes perfectly during dum; Singapore home cooks often use a rice cooker to par-boil then transfer to the pot for layering.
  • Use store-bought biryani masala for convenience (available at NTUC FairPrice, Cold Storage or Mustafa) or mix garam masala, coriander and cumin for a quick substitute.
  • Soak saffron in warm milk for 10 minutes and drizzle on the top layer for aroma and colour — a little goes a long way.
  • Seal the pot well for dum: if you don't have dough, use aluminium foil under the lid and cook on the lowest flame to emulate hawker-style steam.
  • Adjust heat: reduce red chilli powder or omit green chillies for kids or low-spice palates; Singaporeans often serve sambal on the side for those who want extra kick.
  • Make-ahead: prepare the masala and hard-boiled eggs a day ahead. Assemble and steam on the day for fresher texture — great for potlucks and festive gatherings.
  • Leftovers reheat well in a microwave or in a pan with a splash of water and a lid to restore moisture; add a dollop of ghee when reheating for extra aroma.

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