Anda Biryani, Burani Raita and Sirke Wale Pyaaz

Instructions

1. 1

   Prepare Rice and Eggs

   • Rinse the basmati rice under cold water until it runs clear. Soak the rice in ample water for 30 minutes.
   • While the rice soaks, place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them. Once cooked, transfer to cold water, peel, and make a few shallow slits on each egg.
   • In a small bowl, gently toss the peeled eggs with 1/4 tsp turmeric powder and 1/4 tsp red chili powder. Set aside.
2. 2

   Parboil the Rice

   • In a large pot, bring 8-10 cups of water to a rolling boil. Add the whole spices (bay leaf, cinnamon, cloves, cardamom, star anise) and 1.5 tsp of salt.
   • Drain the soaked rice and add it to the boiling water. Cook for 6-8 minutes until the rice is 70% cooked. The grain should break easily when pressed but still have a firm bite.
   • Immediately drain the rice in a colander and spread it on a large plate to cool slightly and stop the cooking process.
3. 3

   Prepare the Biryani Gravy

   • Heat 3 tbsp of oil in a heavy-bottomed pot or handi over medium heat. Add the sliced onions and fry for 15-20 minutes, stirring frequently, until they turn deep golden brown and crisp (birista). Remove half of the fried onions and set aside for layering.
   • In the same pot with the remaining onions, add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
   • Add the tomato puree and cook for 4-5 minutes until the oil begins to separate from the masala.
   • Reduce the heat to low. Add the whisked curd, stirring continuously for 1-2 minutes to prevent it from curdling.
   • Stir in the spice powders: 1/2 tsp turmeric, 1 tsp red chili powder, coriander powder, biryani masala, and 1 tsp salt. Cook for 2-3 minutes until fragrant.
   • Add 1/4 cup of water, mix well, and bring the gravy to a gentle simmer.
4. 4

   Fry Eggs and Layer the Biryani

   • In a separate small pan, heat the remaining 1 tbsp of oil. Gently shallow-fry the marinated eggs for 2-3 minutes until they are lightly golden. Add these fried eggs to the prepared gravy.
   • Now, begin layering in the pot with the gravy. Spread half of the parboiled rice evenly over the egg gravy.
   • Sprinkle half of the reserved fried onions (birista), half the chopped mint, and half the coriander leaves over the rice.
   • Layer the remaining rice on top. Garnish with the rest of the fried onions, mint, coriander, the 2 tbsp of ghee, and drizzle the saffron-infused milk all over.
   • Cover the pot with a tight-fitting lid. To create a perfect seal (dum), you can line the rim with aluminum foil or a traditional dough seal.
5. 5

   Dum Cooking and Serving

   • Place the pot on a tawa (flat griddle) over the lowest possible heat. This ensures even heat distribution and prevents the bottom from burning.
   • Let the biryani cook on 'dum' for 15-20 minutes. The steam trapped inside will cook the rice to perfection and infuse it with aromas.
   • Turn off the heat and let the biryani rest, undisturbed, for at least 10-15 minutes. This step is crucial for the flavors to meld.
   • Open the lid and gently fluff the biryani from the sides using a fork or a thin spatula. Serve hot with your favorite raita or salan.