Egg Dum Biryani

1. 1
   boil · ~12 min

   Boil the eggs and parboil the rice.

   1.Boil 4 eggs for 8 minutes until hard-boiled. Cool, peel, and gently score with a knife.

   2.Bring 4 cups of water to a rolling boil. Add soaked basmati rice and cook until 70% done (still has a slight bite). Drain immediately and spread on a plate to cool.

   TIP70% done means the grain is soft on the edges but a firm white core remains when pressed.
2. 2
   fry · ~5 min

   Marinate and sear the boiled eggs.

   1.Toss boiled eggs with a pinch of salt, turmeric powder, red chili powder, and garam masala.

   2.Heat 1 tbsp oil in a pan. Lightly fry the eggs until golden spots appear on all sides. Remove and set aside.
3. 3
   fry · ~18 min

   Fry the onions until crisp.

   1.In the same heavy-bottomed pot, heat remaining 1 tbsp oil.

   2.Add sliced onions and fry on medium heat until deeply golden and crisp (15-18 min). Remove half for layering later.

   TIPPatience is key — don't rush the onions. Golden brown, not burnt, gives the biryani its signature sweetness.
4. 4
   saute · ~8 min

   Build the aromatic egg gravy.

   1.To the remaining onions in the pot, add bay leaf, cardamom, cloves, cinnamon, and cumin seeds. Sauté for 1 minute until fragrant.

   2.Stir in ginger-garlic paste and slit green chilies. Cook until raw smell disappears (1 min).

   3.Add chopped tomatoes, coriander powder, and remaining salt. Cook until tomatoes soften and oil separates (4-5 min).

   4.Lower the heat and mix in whisked yogurt. Stir continuously for 2 minutes until the gravy thickens slightly.

   TIPAlways lower the heat before adding yogurt and stir vigorously — this prevents curdling.
5. 5
   assemble · ~5 min

   Layer the biryani for dum.

   1.Arrange the seared eggs over the gravy in a single layer.

   2.Spread the parboiled rice evenly over the eggs.

   3.Top with the reserved fried onions, chopped mint, and coriander leaves.

   4.Drizzle saffron-infused milk and ghee over the rice.

   5.Seal the pot lid tightly with wheat flour dough to lock in steam.

   TIPNo peeking! The dough seal traps steam essential for cooking the rice to fluffy perfection.
6. 6
   steam · ~30 min

   Cook on dum to perfection.

   1.Place a flat tawa or griddle under the sealed pot.

   2.Cook on high heat for 5 minutes, then switch to the lowest possible heat for 20 minutes.

   3.Turn off the heat and let it rest covered for 10 minutes before opening.

   TIPThe tawa ensures indirect, gentle heat to prevent the bottom from scorching while flavors meld.
7. 7
   serve

   Gently fluff and serve hot.

   Break the dough seal, open the lid away from your face. Gently mix the layers using a spatula, ensuring the egg and rice are combined without mashing. Serve immediately with raita or salan.

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