Chettinad Egg Biryani

Instructions

1. 1

   Preparation (Approx. 15 mins + 30 mins soaking)

   • Rinse the basmati rice under cold water until it runs clear. Soak the rice in fresh water for 30 minutes, then drain completely.
   • While the rice soaks, place 6 eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes to hard-boil. Transfer to an ice bath to cool, then peel and set aside.
   • In a dry pan over low heat, roast coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, star anise, kalpasi, and dried red chillies for 2-3 minutes until fragrant. Cool completely and grind into a fine powder.
2. 2

   Parboil the Rice (Approx. 10 mins)

   • In a large pot, bring 6 cups of water to a rolling boil. Add the 2 tsp of salt for rice and the bay leaf.
   • Add the soaked and drained rice to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked (al dente). The grain should break easily but still have a firm core.
   • Immediately drain the rice in a colander and set aside.
3. 3

   Prepare the Biryani Gravy (Approx. 20 mins)

   • Heat oil and ghee in a heavy-bottomed pot or dutch oven over medium heat.
   • Add the sliced onions and sauté for 10-12 minutes until they are golden brown.
   • Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
   • Reduce the heat to low. Add the whisked curd, turmeric powder, the freshly ground Chettinad masala powder, and 1 tsp of salt. Stir continuously for 2-3 minutes until the oil begins to separate from the masala.
   • Stir in the chopped mint and coriander leaves.
4. 4

   Layer and 'Dum' Cook the Biryani (Approx. 25 mins)

   • Gently make a few shallow slits on the peeled, hard-boiled eggs. Add them to the gravy, coat them well, and let them simmer for 2 minutes. Remove the eggs and set them aside.
   • Spread half of the parboiled rice evenly over the gravy in the pot.
   • Arrange the masala-coated eggs over the rice. Sprinkle with half of the remaining mint and coriander leaves.
   • Layer the rest of the rice on top. Drizzle with lemon juice and sprinkle the last of the herbs.
   • Cover the pot with a tight-fitting lid. To seal it well, you can place a clean kitchen towel under the lid or use aluminum foil.
   • Cook on the lowest possible heat for 15-20 minutes. This slow-steaming process is called 'dum'.
   • Turn off the heat and let the biryani rest, unopened, for at least 10 minutes.
5. 5

   Serve

   • Open the lid and gently fluff the biryani from the sides using a fork or a thin spatula to mix the layers without breaking the rice grains.
   • Serve hot with a side of onion raita or a simple cucumber salad.