Awadhi Anda Biryani

1. 1
   prep · ~30 min

   Soak the rice and get the eggs ready.

   1.Rinse the basmati rice until the water runs mostly clear.

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

   3.Boil the eggs until hard boiled, peel them, and make 2-3 light slits on each egg.

   TIPLight slits help the eggs absorb the masala without breaking.
2. 2
   fry · ~10 min

   Fry the onions.

   1.Heat the oil and 1 tbsp ghee in a heavy pan over medium heat.

   2.Add the sliced onion and fry, stirring often, until deep golden and crisp at the edges.

   3.Remove half the fried onion and keep it aside for layering.

   TIPCook on medium heat so the onions turn evenly golden instead of burning.
3. 3
   saute · ~12 min

   Make the egg masala.

   1.To the same pan, add shahi jeera and let it sizzle for a few seconds.

   2.Add ginger-garlic paste and green chili, and cook until the raw smell goes away.

   3.Add chopped tomato, red chili powder, turmeric powder, coriander powder, garam masala, and 0.25 tsp salt.

   4.Cook until the tomatoes soften and the masala looks thick and glossy.

   5.Lower the heat, stir in the yogurt, then add the boiled eggs and coat them well.
4. 4
   garnish

   Finish the masala with herbs and lemon.

   Add lemon juice, half the mint, and half the coriander leaves. Mix gently and turn off the heat so the eggs stay whole and the masala stays rich.

5. 5
   boil · ~8 min

   Parboil the rice with whole spices.

   1.Bring 5 cups water to a boil in a pot.

   2.Add bay leaf, green cardamom, cloves, cinnamon, black peppercorns, and 0.5 tsp salt.

   3.Add the drained rice and cook until it is about 70 percent done, with a slight bite in the center.

   4.Drain the rice well and discard the whole-spice water.

   TIPDo not fully cook the rice here; it finishes on dum and keeps the grains separate.
6. 6
   assemble · ~4 min

   Layer the biryani.

   1.Spread the egg masala evenly in a heavy pot.

   2.Top with the parboiled rice in an even layer.

   3.Scatter the reserved fried onion, remaining mint, and remaining coriander leaves on top.

   4.Drizzle the saffron milk, remaining 1 tbsp ghee, and 0.25 cup water over the rice.
7. 7
   simmer · ~30 min

   Cook the biryani on dum.

   Cover the pot tightly and cook on very low heat for 20 minutes so the rice finishes cooking and the flavors come together. Let it rest off the heat for 10 minutes before opening.

   TIPA tight lid traps the steam and gives the biryani its gentle Awadhi-style finish.
8. 8
   serve

   Fluff gently and serve hot.

   Open the pot, fluff the rice from the sides with a flat spoon, and lift portions carefully so each serving gets rice, masala, and egg.

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