Awadhi Egg Biryani, Burani Raita and Mirchi ka Salan

Instructions

1. 1

   Prep Rice, Eggs, and Aromatics (30 minutes)

   • Gently rinse the basmati rice under cold water until it runs clear. Soak the rice in ample water for 30 minutes, then drain completely.
   • While the rice soaks, place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil. Peel the eggs and set aside.
   • In a small bowl, combine the saffron strands with 3 tbsp of warm milk. Let it infuse to release its color and aroma.
   • Thinly and evenly slice the onions.
2. 2

   Make Birista (Fried Onions) (15 minutes)

   • Heat 1 cup of oil in a wide, heavy-bottomed pan (kadai) over medium-high heat.
   • Add the sliced onions and fry, stirring frequently. Continue frying for 12-15 minutes until they turn a deep, uniform golden brown and become crispy.
   • Using a slotted spoon, remove the fried onions (birista) and spread them on a paper towel to drain excess oil. Reserve half for the masala and half for layering. Keep about 3 tbsp of the flavored oil in the pan and remove the rest.
3. 3

   Par-boil the Rice (7 minutes)

   • In a large pot, bring 8 cups of water to a rolling boil. Add 1 bay leaf, 2 green cardamoms, 2 cloves, the cinnamon stick, and 1.5 tsp of salt.
   • Add the soaked and drained rice to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked. The grains should have a firm bite.
   • Immediately drain the rice in a colander to stop the cooking process and set aside.
4. 4

   Prepare the Egg Masala (12 minutes)

   • Heat 3 tbsp of ghee in the same pan with the reserved onion oil over medium heat.
   • Gently prick the peeled, boiled eggs with a fork. Shallow fry them for 2-3 minutes until they develop a light golden, blistered skin. Remove and set aside.
   • In the same ghee, add the remaining whole spices (1 bay leaf, 2 green cardamoms, 2 cloves). Sauté for 30 seconds until fragrant.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Reduce the heat to low. Add the whisked curd, red chili powder, turmeric powder, coriander powder, biryani masala, and 1 tsp of salt. Stir continuously for 2 minutes to prevent curdling.
   • Cook the masala on low-medium heat for 5-7 minutes, until the ghee begins to separate at the edges.
   • Stir in half of the birista, half of the chopped mint and coriander leaves, and the fried eggs. Gently mix to coat the eggs in the masala. Cook for another 2 minutes.
5. 5

   Layer and 'Dum' Cook the Biryani (25 minutes)

   • Select a heavy-bottomed pot (handi) for layering. Grease the bottom with 1 tbsp of ghee.
   • Spread half of the par-cooked rice evenly as the base layer.
   • Carefully arrange the entire egg masala mixture over the rice.
   • Sprinkle half of the remaining birista, mint, and coriander leaves over the egg layer.
   • Top with the remaining rice, creating the final layer. Spread it gently without pressing down.
   • Garnish the top with the last of the birista, mint, and coriander. Drizzle the saffron-infused milk and kewra water all over.
   • Seal the pot tightly with a lid. For a perfect seal, you can place a clean kitchen towel under the lid or seal the edges with dough.
   • Place the pot on a tawa (flat griddle) over low heat. Cook on 'dum' for 20-25 minutes to allow the steam to cook the rice and infuse flavors.
6. 6

   Rest and Serve (10 minutes)

   • Turn off the heat and let the biryani rest, still sealed, for at least 10-15 minutes. This crucial step allows the flavors to meld.
   • Carefully open the pot. Use a fork or a thin spatula to gently fluff the rice from the sides, mixing the layers lightly.
   • Serve the hot and fragrant Awadhi Egg Biryani with a side of cooling raita or Mirchi ka Salan.