Andhra Egg Biryani

1. 1
   prep · ~30 min

   Prep the rice, eggs, and herbs.

   1.Wash the basmati rice well until the water runs mostly clear.

   2.Soak the rice in fresh water for 30 minutes, then drain.

   3.Boil the eggs, peel them, and make 2 to 3 light slits on each egg.

   4.Slice the onions, chop the tomatoes, and keep the mint and coriander leaves ready.

   TIPSlitting the eggs helps them absorb the masala better without breaking apart.
2. 2
   saute · ~2 min

   Fry the eggs lightly.

   Heat 1 tsp oil in a heavy pot. Add the boiled eggs with turmeric powder and a small pinch of the salt. Turn gently for 1 to 2 minutes until lightly coated, then remove to a plate.

3. 3
   temper · ~1 min

   Cook the whole spices in oil and ghee.

   Add the remaining oil and ghee to the same pot over medium heat. Add bay leaf, cinnamon, green cardamom, cloves, and shah jeera. Let them sizzle for 30 seconds until fragrant.

   TIPKeep the heat medium so the whole spices release flavor without burning.
4. 4
   saute · ~13 min

   Cook the onions and masala base.

   1.Add the sliced onions and cook until light golden, about 6 to 7 minutes.

   2.Add green chili and ginger-garlic paste, then sauté for 1 minute.

   3.Add chopped tomatoes and cook until soft and pulpy, about 4 to 5 minutes.

   4.Stir in red chili powder, coriander powder, garam masala, and the remaining salt.
5. 5
   mix · ~3 min

   Add yogurt and fresh herbs.

   Lower the heat and mix in the yogurt until the masala looks smooth. Add mint, coriander leaves, lemon juice, and the fried eggs. Toss gently so the eggs are coated well.

   TIPLowering the heat before adding yogurt keeps it from splitting.
6. 6
   boil · ~5 min

   Add rice and water.

   Add the drained basmati rice and stir very gently for 30 seconds. Pour in the water and bring everything to a steady boil.

7. 7
   simmer · ~15 min

   Cook the biryani on low heat.

   Once the water level drops and the rice is mostly covered with steam holes, reduce the heat to very low and cover the pot tightly. Cook for 15 minutes until the rice is tender and the moisture is absorbed.

   TIPDo not stir once the rice starts cooking in the water, or the grains may break.
8. 8
   rest · ~10 min

   Rest the biryani off the heat.

   Turn off the heat and let the biryani rest, covered, for 10 minutes so the rice finishes steaming and firms up.

9. 9
   serve · ~1 min

   Fluff gently and serve hot.

   Open the pot, fluff the rice from the sides with a fork or flat spoon, and serve the Andhra Egg Biryani hot.

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