Egg 65 Biryani

1. 1

   Step 1

   • a.Preparation (15 mins)
   • b.Hard boil the eggs for 10-12 minutes. Once cooled, peel them and make a few shallow slits on the surface. Set aside.
   • c.Rinse the basmati rice under cold water until it runs clear, then soak in fresh water for 30 minutes.
   • d.Thinly slice the onions. Chop tomatoes, mint, and coriander leaves. Slit the green chilies. Whisk the curd until smooth.
   • e.Soak the saffron strands in 2 tbsp of warm milk.
2. 2

   Step 2

   • a.Make Birista (Fried Onions) (15 mins)
   • b.Heat 2 cups of oil in a heavy-bottomed pan or kadai over medium-high heat.
   • c.Add the sliced onions and fry, stirring occasionally, until they are golden brown and crispy. This can take 12-15 minutes.
   • d.Remove the fried onions (birista) with a slotted spoon and drain on a paper towel. Reserve about 1/2 cup for layering and the rest for garnish. Keep the flavorful oil for the next steps.
3. 3

   Step 3

   • a.Parboil the Rice (10 mins)
   • b.While the onions are frying, bring 8 cups of water to a rolling boil in a large pot.
   • c.Add the whole spices (shahi jeera, cinnamon, cloves, cardamom, bay leaf) and 2 tsp of salt to the boiling water.
   • d.Drain the soaked rice and add it to the pot. Cook for 5-7 minutes until the rice is 70% cooked. It should have a slight bite and break easily when pressed.
   • e.Immediately drain the rice in a colander and spread it on a large plate to cool slightly and prevent overcooking.
4. 4

   Step 4

   • a.Prepare Egg 65 (10 mins)
   • b.In a mixing bowl, combine corn flour, rice flour, all-purpose flour, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1/4 tsp turmeric powder, garam masala, black pepper powder, and 1/2 tsp salt.
   • c.Gradually add a few tablespoons of water to form a thick, smooth batter that coats the back of a spoon.
   • d.Gently coat each boiled egg in the batter.
   • e.Using about 1 cup of the reserved oil from frying onions, heat it in the kadai. Carefully slide the battered eggs into the hot oil and deep-fry on medium heat for 4-5 minutes, turning, until golden brown and crispy. Remove and set aside.
5. 5

   Step 5

   • a.Cook the Biryani Gravy (10 mins)
   • b.In a heavy-bottomed pot suitable for dum cooking, heat 4 tbsp of the same reserved oil.
   • c.Add the remaining 1 tbsp ginger-garlic paste and slit green chilies. Sauté for one minute until fragrant.
   • d.Add the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy.
   • e.Lower the heat, add the whisked curd and stir continuously for a minute to prevent curdling.
   • f.Add the spice powders: 1 tsp red chili powder, 1/4 tsp turmeric powder, coriander powder, biryani masala, and remaining 1/2 tsp salt. Cook for 4-5 minutes until the oil separates from the masala.
6. 6

   Step 6

   • a.Layer and Dum Cook the Biryani (30 mins)
   • b.Take the pot with the gravy off the heat. Arrange the fried Egg 65 pieces over the gravy.
   • c.Sprinkle half of the chopped mint, coriander, and 1/4 cup of the reserved birista (fried onions) over the eggs.
   • d.Gently spread the 70% cooked rice in an even layer over the eggs.
   • e.Top the rice with the remaining mint, coriander, 1/4 cup birista, the saffron-soaked milk, and drizzle the 2 tbsp of ghee all over.
   • f.Cover the pot with a tight-fitting lid. To seal it, you can use aluminum foil or a traditional atta dough seal around the rim.
   • g.Place the pot on the lowest possible heat and 'dum' cook for 20 minutes.
   • h.After 20 minutes, turn off the heat and let the biryani rest, sealed, for another 10 minutes. This allows the flavors to meld beautifully.
7. 7

   Step 7

   • a.Serve
   • b.Open the lid and enjoy the aroma. Gently fluff the biryani from the sides using a spatula or fork, ensuring the layers are mixed slightly as you serve.
   • c.Serve hot, garnished with the remaining birista, alongside Mirchi ka Salan or a simple Raita.

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