Awadhi Egg Biryani

Name: Awadhi Egg Biryani
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 1.5 cup basmati rice (washed and soaked for 30 minutes); 6 pcs egg (hard boiled and peeled); 2 pcs onion (medium, thinly sliced); 0.5 cup yogurt (plain, whisked); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 pcs tomato (medium, finely chopped); 2 tbsp ghee; 1 tbsp oil; 2 tbsp milk (warm); 6 pcs saffron (soaked in warm milk); 0.25 cup mint (fresh leaves); 0.25 cup coriander leaves (chopped); 1 tbsp lemon juice; 1 pcs bay leaf; 4 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 6 pcs black peppercorns; 0.5 tsp shahi jeera; 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 0.25 tsp salt (for the masala); 6 cup water (for parboiling rice)

RATING

4.6/5(138)

TASTE SCORE

9/10

Fragrant basmati rice layered with gently spiced masala and boiled eggs, then finished on dum for a delicate Awadhi-style biryani. It is rich without being too heavy and pairs beautifully with a simple raita.

PREP

20m

COOK

45m

SERVES

ONE SERVING IS APPROXIMATELY 1 CUP OF BIRYANI WITH 2 EGGS.

536 cal

SERVINGS

METHOD · 9 STEPS

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.
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.
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.
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.
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.
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.
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.
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.
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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make shallow slits in the boiled eggs before adding them to the masala so they absorb flavor without falling apart.
2
Fry the onions to a deep golden brown, not just soft, because they provide much of the biryani's sweetness and color.
3
Whisk the yogurt very smooth and lower the heat before adding it to prevent curdling in the masala.
4
Drain the parboiled rice thoroughly so excess water does not make the dum layer heavy or mushy.
5
Stop boiling the rice when the grain still has a firm white core; it should finish cooking only during dum.
6
If your pot is thin-bottomed, place a tawa underneath during dum to protect the masala layer from scorching.
7
Rest the biryani covered after cooking so the saffron, herbs, and whole spices settle into the rice evenly.