Egg 65 Biryani

1. 1
   prep · ~20 min

   Soak the rice and boil the eggs.

   1.Rinse the basmati rice well and soak it in water for 20 minutes, then drain.

   2.Boil the eggs until hard-cooked, about 10 minutes.

   3.Cool the eggs, peel them, and make a few light slits on each one.

   TIPLight slits help the Egg 65 coating cling better and let the spices season the eggs.
2. 2
   mix · ~5 min

   Make the Egg 65 coating.

   1.In a bowl, mix yogurt, all-purpose flour, corn flour, 1 tsp ginger-garlic paste, half of the red chili powder, a pinch of turmeric powder, a pinch of garam masala, and 1 pinch of salt.

   2.Stir into a thick, smooth coating.

   3.Add the boiled eggs and turn gently until well coated.
3. 3
   rest · ~10 min

   Rest the coated eggs.

   Let the coated eggs sit for 10 minutes so the flour and yogurt cling well before frying.

4. 4
   fry · ~6 min

   Fry the Egg 65 eggs.

   1.Heat the oil in a wide pan over medium heat.

   2.Place the coated eggs in the pan and fry, turning gently, until the outside looks lightly crisp and reddish in spots.

   3.Take them out and keep aside.

   TIPKeep the heat at medium so the coating sets without burning before the eggs warm through.
5. 5
   boil · ~8 min

   Parboil the rice.

   1.Bring 4 cups water to a boil with bay leaf, green cardamom, cloves, cinnamon, and 1 pinch of salt.

   2.Add the soaked rice and cook until it is about 70 percent done and still has a slight bite.

   3.Drain the rice and keep it aside.

   TIPDo not fully cook the rice here; it finishes cooking during dum and stays separate.
6. 6
   saute · ~12 min

   Cook the biryani masala.

   1.Heat ghee in a heavy pan and add cumin seeds.

   2.Add the sliced onions and cook until golden, 6 to 8 minutes.

   3.Add green chili and the remaining ginger-garlic paste; sauté for 1 minute.

   4.Add chopped tomato and cook until soft and pulpy.

   5.Add coriander powder, the remaining red chili powder, the remaining garam masala, the remaining turmeric powder, and 1 pinch of salt.
7. 7
   simmer · ~2 min

   Finish the masala base.

   Add half the mint, half the coriander leaves, and lemon juice. Cook for 2 minutes until the masala smells rich and the mixture thickens slightly.

8. 8
   assemble · ~3 min

   Layer the biryani.

   1.Spread half of the rice over the masala in the pan.

   2.Place the fried Egg 65 eggs on top.

   3.Cover with the remaining rice.

   4.Scatter the remaining mint and coriander leaves over the top.
9. 9
   simmer · ~15 min

   Cook on dum.

   Sprinkle 1 cup water around the edges, cover tightly, and cook on very low heat for 15 minutes so the rice finishes cooking and absorbs the flavors.

   TIPUse the lowest heat possible to avoid scorching the bottom layer.
10. 10
    rest · ~10 min

    Rest the biryani.

    Turn off the heat and let the biryani rest, covered, for 10 minutes before opening the pan.

11. 11
    serve

    Fluff gently and serve hot.

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