Awadhi Egg Dum Biryani

1. 1
   prep · ~30 min

   Soak the rice and prep the saffron milk.

   1.Wash the basmati rice in several changes of water until water runs clear.

   2.Soak the rice in enough water for 30 minutes.

   3.Warm 3 tbsp milk and crumble the saffron strands into it. Set aside to steep.

   TIPThe saffron color deepens the longer it steeps. Make this first.
2. 2
   fry · ~20 min

   Fry the onions until golden and crisp.

   1.Heat 1 cup oil in a frying pan over medium heat.

   2.Add the sliced onions in batches and fry, stirring often, until deep golden brown and crisp.

   3.Drain on paper towels. Reserve 1 tbsp of the fry oil for the gravy.

   4.Once cool, crush half the fried onions roughly for layering.

   TIPStir constantly once they start browning — they turn dark very quickly.
3. 3
   prep · ~15 min

   Hard-boil and prepare the eggs.

   1.Place eggs in a saucepan, cover with cold water, and bring to a boil.

   2.Boil for 8 minutes. Transfer immediately to cold water.

   3.Peel the eggs and prick them lightly with a fork.

   4.In a bowl, mix the whisked yogurt, red chili powder, turmeric powder, and a pinch of salt.

   5.Marinate the boiled eggs in this yogurt mixture for 15 minutes.

   TIPPricking the eggs lets the marinade seep in, building a better crust.
4. 4
   saute · ~8 min

   Build the egg gravy masala.

   1.Heat the reserved 1 tbsp onion-frying oil plus 1 tbsp ghee in a pan over medium heat.

   2.Add cumin seeds, bay leaf, cinnamon stick, both cardamoms, cloves, mace, star anise, and black peppercorns. Sauté until fragrant (30–40 sec).

   3.Add ginger-garlic paste and slit green chilies. Cook 1 minute until raw smell disappears.

   4.Add chopped tomato and cook until softened (3 min).

   5.Add coriander powder and mix well. Pour in ¼ cup water, stir, and simmer for 2 minutes.

   TIPA splash of water stops the ground spices from burning on the hot pan.
5. 5
   simmer · ~6 min

   Cook the eggs in the gravy.

   1.Gently slide the marinated eggs into the gravy.

   2.Simmer for 5 minutes on low heat, turning the eggs once to coat evenly.

   3.Sprinkle half the chopped mint and cilantro, half the crushed fried onions, and lemon juice. Turn off the heat. The gravy should be semi-dry.

   TIPKeep the gravy thick and clinging to the eggs, not watery.
6. 6
   boil · ~7 min

   Parboil the soaked rice.

   1.Bring a large pot of water to a rolling boil. Add 1 tbsp salt and the drained rice.

   2.Boil until the rice is 70% cooked — a grain pressed between fingers should still have a firm core.

   3.Drain the rice immediately and set aside.

   TIP70% is when the grain breaks with slight pressure but isn't soft. Overcooking here makes mushy biryani.
7. 7
   assemble · ~5 min

   Layer the biryani for dum.

   1.Spread 1 tbsp ghee at the bottom of a heavy-bottomed pot or handi.

   2.Spread half the parboiled rice as the first layer.

   3.Arrange all the eggs with the masala gravy over this rice layer.

   4.Top with the remaining half of rice.

   5.Drizzle saffron milk, rose water, and remaining ghee evenly on top.

   6.Scatter the remaining fried onions, mint, and cilantro. Finish with a pinch of garam masala.

   TIPLayer gently — don't pack the rice down. Air circulation is key for fluffy biryani.
8. 8
   steam · ~30 min

   Seal the pot and cook on dum.

   1.Mix wheat flour with a little water to make a stiff dough.

   2.Roll the dough into a rope and seal the pot lid tightly.

   3.Place the pot on a tawa over the lowest possible heat.

   4.Cook for 25–30 minutes. Do not open the lid during this time.

   TIPThe tawa diffuses the heat, protecting the bottom layer from scorching. If you smell burning, slide an extra flat pan underneath.
9. 9
   serve · ~10 min

   Rest, open, and serve the biryani.

   1.Turn off the heat and let the biryani rest for 10 minutes without opening.

   2.Break the dough seal, open the lid, and gently fluff the rice with a fork.

   3.Serve hot, scooping deep to get rice and an entire egg on each plate.

   TIPFluff from the sides inward — the eggs are fragile and should stay whole until plated.

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