Anda Biryani

1. 1

   Step 1

   • a.Prepare Rice and Eggs
   • b.Rinse the basmati rice under cold water until it runs clear. Soak the rice in ample water for 30 minutes.
   • c.While the rice soaks, place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them. Once cooked, transfer to cold water, peel, and make a few shallow slits on each egg.
   • d.In a small bowl, gently toss the peeled eggs with 1/4 tsp turmeric powder and 1/4 tsp red chili powder. Set aside.
2. 2

   Step 2

   • a.Parboil the Rice
   • b.In a large pot, bring 8-10 cups of water to a rolling boil. Add the whole spices (bay leaf, cinnamon, cloves, cardamom, star anise) and 1.5 tsp of salt.
   • c.Drain the soaked rice and add it to the boiling water. Cook for 6-8 minutes until the rice is 70% cooked. The grain should break easily when pressed but still have a firm bite.
   • d.Immediately drain the rice in a colander and spread it on a large plate to cool slightly and stop the cooking process.
3. 3

   Step 3

   • a.Prepare the Biryani Gravy
   • b.Heat 3 tbsp of oil in a heavy-bottomed pot or handi over medium heat. Add the sliced onions and fry for 15-20 minutes, stirring frequently, until they turn deep golden brown and crisp (birista). Remove half of the fried onions and set aside for layering.
   • c.In the same pot with the remaining onions, add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
   • d.Add the tomato puree and cook for 4-5 minutes until the oil begins to separate from the masala.
   • e.Reduce the heat to low. Add the whisked curd, stirring continuously for 1-2 minutes to prevent it from curdling.
   • f.Stir in the spice powders: 1/2 tsp turmeric, 1 tsp red chili powder, coriander powder, biryani masala, and 1 tsp salt. Cook for 2-3 minutes until fragrant.
   • g.Add 1/4 cup of water, mix well, and bring the gravy to a gentle simmer.
4. 4

   Step 4

   • a.Fry Eggs and Layer the Biryani
   • b.In a separate small pan, heat the remaining 1 tbsp of oil. Gently shallow-fry the marinated eggs for 2-3 minutes until they are lightly golden. Add these fried eggs to the prepared gravy.
   • c.Now, begin layering in the pot with the gravy. Spread half of the parboiled rice evenly over the egg gravy.
   • d.Sprinkle half of the reserved fried onions (birista), half the chopped mint, and half the coriander leaves over the rice.
   • e.Layer the remaining rice on top. Garnish with the rest of the fried onions, mint, coriander, the 2 tbsp of ghee, and drizzle the saffron-infused milk all over.
   • f.Cover the pot with a tight-fitting lid. To create a perfect seal (dum), you can line the rim with aluminum foil or a traditional dough seal.
5. 5

   Step 5

   • a.Dum Cooking and Serving
   • b.Place the pot on a tawa (flat griddle) over the lowest possible heat. This ensures even heat distribution and prevents the bottom from burning.
   • c.Let the biryani cook on 'dum' for 15-20 minutes. The steam trapped inside will cook the rice to perfection and infuse it with aromas.
   • d.Turn off the heat and let the biryani rest, undisturbed, for at least 10-15 minutes. This step is crucial for the flavors to meld.
   • e.Open the lid and gently fluff the biryani from the sides using a fork or a thin spatula. Serve hot with your favorite raita or salan.

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