Sindhi Egg Biryani

Instructions

1. 1

   Preparation of Core Components (Approx. 15 mins)

   • Rinse the basmati rice in cold water until it runs clear, then soak for at least 30 minutes. Drain before cooking.
   • While rice soaks, place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs. Transfer to an ice bath, then peel and set aside.
   • In a separate pot, boil the quartered potatoes in salted water for 10-12 minutes until fork-tender but still firm. Drain and set aside.
2. 2

   Make the Birista (Fried Onions) (Approx. 15 mins)

   • Heat 1 cup of oil in a wide, heavy-bottomed pan over medium-high heat.
   • Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crispy. Be careful not to burn them.
   • Remove the onions with a slotted spoon onto a plate lined with paper towels to drain excess oil. This is your birista. Reserve the flavorful oil for later use.
3. 3

   Sauté Eggs and Potatoes (Approx. 5 mins)

   • Heat 1 tbsp of the reserved onion oil in a pan over medium heat.
   • Gently prick the boiled eggs with a fork. Add the eggs and boiled potatoes to the pan.
   • Sprinkle with 1/4 tsp turmeric powder and 1/4 tsp red chili powder.
   • Sauté for 3-4 minutes, turning gently, until they develop a light golden, slightly crisp exterior. Remove and set aside.
4. 4

   Par-boil the Rice (Approx. 10 mins)

   • In a large pot, bring 8-10 cups of water to a rolling boil. Add the bay leaf, cinnamon stick, cloves, green cardamoms, and 1.5 tsp of salt.
   • Add the drained, soaked rice to the boiling water.
   • Cook for 5-7 minutes until the rice is 70% cooked. A grain should break easily when pressed but still have a firm core.
   • Immediately drain the rice in a colander and spread it on a large plate to stop the cooking process.
5. 5

   Prepare the Biryani Masala (Approx. 15 mins)

   • In a heavy-bottomed pot (handi) suitable for layering, heat 2 tbsp of ghee and 2 tbsp of the reserved onion oil over medium heat.
   • Add the cumin seeds and let them sizzle for 30 seconds.
   • Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
   • Add the tomato puree and cook for 5-6 minutes until it thickens and you see oil separating at the edges.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 2 minutes to prevent it from splitting.
   • Add the remaining 1/2 tsp turmeric powder, 1.25 tsp red chili powder, coriander powder, biryani masala powder, and 1.5 tsp salt. Mix well and cook for 2-3 minutes until the spices are fragrant.
   • Gently mix in the sautéed potatoes, dried plums (if using), half of the birista, half of the mint leaves, and half of the coriander leaves.
6. 6

   Layer and 'Dum' Cook (Approx. 25 mins)

   • Spread half of the par-boiled rice evenly over the prepared masala base in the pot.
   • Arrange the sautéed eggs over this rice layer. Sprinkle with a portion of the remaining birista, mint, and coriander.
   • Carefully layer the rest of the rice on top, spreading it evenly.
   • Garnish the top layer with the remaining birista, mint, and coriander leaves.
   • Drizzle the saffron-infused milk and the remaining 1 tbsp of ghee over the rice.
   • Cover the pot with a tight-fitting lid. To create a perfect seal ('dum'), you can line the rim with dough or place a clean kitchen towel under the lid.
   • Cook on high heat for the first 2 minutes, then reduce to the lowest possible heat. Place a tawa (flat griddle) under the pot to prevent burning. Let it cook on 'dum' for 15-20 minutes.
   • Turn off the heat and let the biryani rest, unopened, for at least 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 fork or a flat spatula to mix the layers without breaking the rice grains.
   • Serve hot with a side of cooling raita or a simple kachumber salad.