Egg 65 Biryani

Instructions

1. 1

   Preparation (15 mins)

   • Hard boil the eggs for 10-12 minutes. Once cooled, peel them and make a few shallow slits on the surface. Set aside.
   • Rinse the basmati rice under cold water until it runs clear, then soak in fresh water for 30 minutes.
   • Thinly slice the onions. Chop tomatoes, mint, and coriander leaves. Slit the green chilies. Whisk the curd until smooth.
   • Soak the saffron strands in 2 tbsp of warm milk.
2. 2

   Make Birista (Fried Onions) (15 mins)

   • Heat 2 cups of oil in a heavy-bottomed pan or kadai over medium-high heat.
   • Add the sliced onions and fry, stirring occasionally, until they are golden brown and crispy. This can take 12-15 minutes.
   • Remove the fried onions (birista) with a slotted spoon and drain on a paper towel. Reserve about 1/2 cup for layering and the rest for garnish. Keep the flavorful oil for the next steps.
3. 3

   Parboil the Rice (10 mins)

   • While the onions are frying, bring 8 cups of water to a rolling boil in a large pot.
   • Add the whole spices (shahi jeera, cinnamon, cloves, cardamom, bay leaf) and 2 tsp of salt to the boiling water.
   • Drain the soaked rice and add it to the pot. Cook for 5-7 minutes until the rice is 70% cooked. It should have a slight bite and break easily when pressed.
   • Immediately drain the rice in a colander and spread it on a large plate to cool slightly and prevent overcooking.
4. 4

   Prepare Egg 65 (10 mins)

   • In a mixing bowl, combine corn flour, rice flour, all-purpose flour, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1/4 tsp turmeric powder, garam masala, black pepper powder, and 1/2 tsp salt.
   • Gradually add a few tablespoons of water to form a thick, smooth batter that coats the back of a spoon.
   • Gently coat each boiled egg in the batter.
   • Using about 1 cup of the reserved oil from frying onions, heat it in the kadai. Carefully slide the battered eggs into the hot oil and deep-fry on medium heat for 4-5 minutes, turning, until golden brown and crispy. Remove and set aside.
5. 5

   Cook the Biryani Gravy (10 mins)

   • In a heavy-bottomed pot suitable for dum cooking, heat 4 tbsp of the same reserved oil.
   • Add the remaining 1 tbsp ginger-garlic paste and slit green chilies. Sauté for one minute until fragrant.
   • Add the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy.
   • Lower the heat, add the whisked curd and stir continuously for a minute to prevent curdling.
   • Add the spice powders: 1 tsp red chili powder, 1/4 tsp turmeric powder, coriander powder, biryani masala, and remaining 1/2 tsp salt. Cook for 4-5 minutes until the oil separates from the masala.
6. 6

   Layer and Dum Cook the Biryani (30 mins)

   • Take the pot with the gravy off the heat. Arrange the fried Egg 65 pieces over the gravy.
   • Sprinkle half of the chopped mint, coriander, and 1/4 cup of the reserved birista (fried onions) over the eggs.
   • Gently spread the 70% cooked rice in an even layer over the eggs.
   • Top the rice with the remaining mint, coriander, 1/4 cup birista, the saffron-soaked milk, and drizzle the 2 tbsp of ghee all over.
   • Cover the pot with a tight-fitting lid. To seal it, you can use aluminum foil or a traditional atta dough seal around the rim.
   • Place the pot on the lowest possible heat and 'dum' cook for 20 minutes.
   • After 20 minutes, turn off the heat and let the biryani rest, sealed, for another 10 minutes. This allows the flavors to meld beautifully.
7. 7

   Serve

   • Open the lid and enjoy the aroma. Gently fluff the biryani from the sides using a spatula or fork, ensuring the layers are mixed slightly as you serve.
   • Serve hot, garnished with the remaining birista, alongside Mirchi ka Salan or a simple Raita.