Mangalorean Egg Biryani with Cucumber Raita

Instructions

1. 1

   Preparation: Rice and Eggs (Time: 15 mins)

   • Wash the basmati rice thoroughly until the water runs clear, then soak it in ample 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 to cool, then peel.
   • Using a small knife, make 2-3 shallow vertical slits on each peeled egg. This helps them absorb the masala flavor.
2. 2

   Create the Mangalorean Masala Paste (Time: 10 mins)

   • In a dry pan over low-medium heat, roast the dried red chilies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns for 2-3 minutes until they become fragrant. Be careful not to burn them.
   • Allow the roasted spices to cool down for a few minutes.
   • Transfer the cooled spices to a grinder jar. Add the fresh grated coconut, ginger, garlic, turmeric powder, and tamarind paste.
   • Grind to a very smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
3. 3

   Parboil the Basmati Rice (Time: 10 mins)

   • In a large pot, bring 6-8 cups of water to a vigorous boil. Add the bay leaf, cinnamon stick, cloves, green cardamoms, and 1 tsp of salt for boiling.
   • Add the drained, soaked rice to the boiling water. Cook for 6-7 minutes, or until the rice is 70% cooked. A grain should break easily when pressed but still have a firm, white core.
   • Immediately drain the rice in a colander to stop the cooking process. Gently spread it on a large plate to cool and prevent clumping.
4. 4

   Cook the Egg Masala Gravy (Time: 15 mins)

   • Heat 2 tbsp of ghee in a heavy-bottomed pot (the one you'll use for dum) over medium heat.
   • Add the thinly sliced onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
   • Add the ground Mangalorean masala paste. Sauté for 5-7 minutes, until the raw aroma disappears and you see oil separating at the edges of the paste.
   • Stir in the chopped tomatoes and cook for another 4-5 minutes until they turn soft and mushy, integrating into the masala.
   • Reduce the heat to low. Add the whisked curd, 1 tsp salt, chopped mint, and coriander leaves. Stir continuously for a minute to prevent curdling.
   • Gently place the slit hard-boiled eggs into the gravy. Coat them well with the masala and let it simmer for 2-3 minutes.
5. 5

   Layer and 'Dum' Cook the Biryani (Time: 20 mins)

   • Without removing the egg masala from the pot, create the first layer by spreading half of the parboiled rice evenly over it.
   • Create the second layer with the remaining rice.
   • Drizzle the remaining 2 tbsp of ghee and the lemon juice over the top layer of rice. Garnish with a few extra mint leaves if desired.
   • Cover the pot with a tight-fitting lid. To create a perfect seal, you can place a clean kitchen towel under the lid or seal the edges with aluminum foil.
   • Cook on the lowest possible heat for 15-20 minutes. This slow-steaming 'dum' process is crucial for melding the flavors.
6. 6

   Rest and Serve (Time: 10 mins)

   • Turn off the heat and let the biryani rest, undisturbed, for at least 10 minutes. This allows the flavors to settle and the rice grains to firm up.
   • Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, mixing the layers lightly.
   • Serve hot with a side of cooling cucumber raita or a simple onion-tomato salad.