Konkani Egg Biryani

Instructions

1. 1

   Preparation: Rice, Eggs & Masala Paste

   • Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain completely before cooking.
   • Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10 minutes to hard-boil. Transfer to an ice bath, then peel and make a few shallow slits on each egg.
   • In a blender, combine grated coconut, 1 cup coriander leaves, 0.5 cup mint leaves, green chilies, ginger, and garlic. Add 2-3 tablespoons of water and grind to a smooth, thick paste. Set aside.
2. 2

   Par-boil the Rice

   • In a large pot, bring 6 cups of water to a boil. Add the bay leaf, cinnamon stick, green cardamoms, cloves, and 1 tsp of salt.
   • Add the soaked and drained rice. Cook for 6-7 minutes, stirring occasionally, until the rice is 70-80% cooked (it should still have a slight bite).
   • Immediately drain the rice in a colander and spread it on a large plate or tray to cool down and stop the cooking process.
3. 3

   Prepare the Egg Masala

   • Heat 2 tbsp of vegetable oil in a wide, heavy-bottomed pan over medium heat. Add the boiled eggs, 1/4 tsp turmeric powder, and 1/2 tsp red chili powder. Sauté for 2-3 minutes until the eggs are lightly golden and blistered. Remove and set aside.
   • In the same pan, add 3 tbsp of ghee. Add the sliced onions and sauté for 10-12 minutes until they are soft and golden brown.
   • Add the prepared green masala paste and cook for 5-7 minutes, stirring frequently, until it becomes fragrant and you see oil separating from the sides.
   • Stir in the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
   • Add the remaining 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp garam masala, and 1 tsp salt. Mix well and cook for 1 minute.
   • Reduce the heat to low. Add the whisked yogurt and stir continuously for a minute to prevent it from curdling. Cook until the gravy thickens slightly.
   • Gently add the fried eggs back to the pan and coat them with the masala. Simmer for 2 minutes.
4. 4

   Layer and 'Dum' Cook the Biryani

   • In the same heavy-bottomed pot (or a fresh one), spread half of the par-cooked rice evenly to form the base layer.
   • Carefully arrange the egg masala mixture over the rice layer.
   • Top with the remaining rice, spreading it evenly to cover the masala completely.
   • Sprinkle the fried onions (birista), chopped mint, and chopped coriander leaves over the top layer of rice.
   • Drizzle the remaining 1 tbsp of ghee over the top.
   • Cover the pot with a tight-fitting lid. To create a perfect seal ('dum'), you can place a clean kitchen towel under the lid or seal the edges with a simple dough.
   • Cook on the lowest possible heat for 15-20 minutes. This slow-steaming process allows the flavors to meld beautifully.
5. 5

   Rest and Serve

   • Turn off the heat and let the biryani rest, unopened, for at least 10 minutes. This is a crucial step for the flavors to settle.
   • Open the lid and gently fluff the biryani from the sides using a fork or a spatula to mix the layers lightly without breaking the rice grains.
   • Serve hot with a side of cooling raita or a simple kachumber salad.