Awadhi Egg Biryani

1. 1
   prep · ~30 min

   Soak the rice and prepare the eggs.

   1.Wash the basmati rice until the water runs mostly clear, then soak it in fresh water for 30 minutes.

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

   3.Whisk the yogurt, chop the tomato, slice the onion, slit the green chili, and keep the herbs ready.

   TIPLight slits help the eggs soak up the masala without breaking apart.
2. 2
   mix · ~5 min

   Soak the saffron in warm milk.

   Add the saffron strands to the warm milk and set aside while you make the biryani base.

3. 3
   fry · ~10 min

   Fry the onions until golden.

   1.Heat the oil and 1 tablespoon ghee in a heavy pot over medium heat.

   2.Add the sliced onion and cook, stirring often, until deep golden and crisp-edged.

   3.Remove about one-third of the fried onion and keep it aside for layering.

   TIPKeep the heat moderate so the onion turns evenly golden instead of burning at the edges.
4. 4
   saute · ~7 min

   Build the masala base.

   1.Add shahi jeera, 2 green cardamom, 2 cloves, and the cinnamon stick to the pot and cook for a few seconds.

   2.Add the ginger-garlic paste and green chili, then sauté until the raw smell fades.

   3.Add the chopped tomato and cook until soft and pulpy.

   4.Stir in coriander powder, red chili powder, turmeric powder, garam masala, and 0.25 tsp salt.
5. 5
   simmer · ~5 min

   Cook the egg masala.

   Lower the heat and stir in the whisked yogurt. Add the boiled eggs and cook gently for 4-5 minutes until the masala thickens and coats the eggs. Finish with lemon juice, half the mint, and half the coriander leaves.

   TIPKeep the heat low after adding yogurt so it stays smooth and does not split.
6. 6
   boil · ~8 min

   Parboil the rice.

   1.Bring the water to a boil in a separate pot.

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

   3.Drain the soaked rice and add it to the boiling water.

   4.Cook until the rice is about 70 percent done, then drain it well.

   TIPThe grains should still have a firm center because they will finish cooking on dum.
7. 7
   assemble · ~3 min

   Layer the biryani.

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

   2.Top it with the drained rice in an even layer.

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

   4.Drizzle the saffron milk and the remaining 1 tablespoon ghee over the rice.
8. 8
   rest · ~25 min

   Seal the pot and cook on dum.

   Cover the pot tightly and cook on very low heat for 15 minutes. Turn off the heat and let it rest, still covered, for 10 minutes.

   TIPUse the lowest heat possible so the bottom does not catch before the rice finishes steaming.
9. 9
   serve

   Fluff gently and serve hot.

   Open the pot, fluff the biryani from the sides with a light hand, and serve without breaking the eggs or rice grains.

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