Awadhi Egg Yakhni Pulao

1. 1

   Step 1

   • a.Preparation (20 mins)
   • b.Wash the basmati rice gently until the water runs clear, then soak it in ample water for 30 minutes. Drain before use.
   • c.While the rice soaks, hard boil the 8 eggs for 10-12 minutes. Cool, peel, and make 2-3 shallow slits on each egg with a knife. This helps them absorb the flavors.
   • d.Thinly slice both onions. Reserve about half of one onion for the yakhni.
   • e.In a small bowl, soak the saffron strands in 2 tablespoons of warm milk and set aside.
2. 2

   Step 2

   • a.Create the Yakhni (Aromatic Stock) (20 mins)
   • b.In a medium pot, combine 5 cups of water with the reserved half onion and all the whole spices for the yakhni: bay leaves, green and black cardamoms, cloves, cinnamon stick, and black peppercorns.
   • c.Place the coriander seeds and fennel seeds in a small piece of muslin cloth, tie it into a bundle (potli), and add it to the pot.
   • d.Add 1 tsp of salt. Bring the water to a rolling boil, then reduce the heat to a simmer.
   • e.Let it simmer, uncovered, for 15-20 minutes until the stock is fragrant and has reduced to approximately 4 cups. Strain the yakhni into a clean bowl, discarding the potli and whole spices.
3. 3

   Step 3

   • a.Prepare the Pulao Base (10 mins)
   • b.Heat the ghee in a heavy-bottomed pot or handi over medium heat. Add the remaining 1.5 sliced onions and fry, stirring occasionally, until they turn deep golden brown and crisp. This is called 'birista'.
   • c.Remove half of the birista with a slotted spoon and set it aside for garnishing.
   • d.To the same pot with the remaining birista and ghee, add the ginger-garlic paste and slit green chilies. Sauté for about 1 minute until the raw smell disappears.
   • e.Reduce the heat to low, add the whisked curd and the remaining 1 tsp of salt. Stir continuously for 2-3 minutes to prevent curdling, until the ghee begins to separate from the masala.
4. 4

   Step 4

   • a.Cook the Rice and Assemble (15 mins)
   • b.Add the drained, soaked rice to the pot. Gently fold it into the masala for 1-2 minutes, being careful not to break the delicate rice grains.
   • c.Pour in the 4 cups of hot, strained yakhni. Give it one gentle stir to combine everything.
   • d.Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to the lowest setting.
   • e.Cover the pot with a tight-fitting lid and cook for 8-10 minutes, until the rice has absorbed most of the liquid and is about 80% cooked.
5. 5

   Step 5

   • a.Dum Cooking (15 mins)
   • b.Uncover the pot. Gently arrange the slit hard-boiled eggs over the partially cooked rice, nestling them in slightly.
   • c.Drizzle the saffron-infused milk and the kewra water evenly over the rice.
   • d.Sprinkle half of the chopped mint, coriander leaves, and the reserved birista on top.
   • e.Seal the pot tightly with a lid. For a perfect 'dum', you can place a clean kitchen towel under the lid or seal the edge with aluminum foil.
   • f.Cook on the lowest possible heat for 15 minutes. This slow-steaming process allows the flavors to meld beautifully.
6. 6

   Step 6

   • a.Rest and Serve
   • b.Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the grains to firm up and become fluffy.
   • c.Open the lid and gently fluff the rice from the sides using a fork.
   • d.Garnish with the remaining fresh herbs and birista. Serve hot with a side of cooling raita or a simple salad.

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