Hyderabadi Egg Dum Biryani

1. 1
   prep · ~30 min

   Prepare the rice, eggs, and saffron milk.

   1.Wash the basmati rice until the water runs mostly clear, then soak it in fresh water for 30 minutes.

   2.Boil the eggs until hard cooked, peel them, and make 2 to 3 shallow slits on each egg.

   3.Soak the saffron in warm milk and set it aside.

   4.Slice the onions, chop the tomatoes, slit the green chilies, and keep the herbs ready.

   TIPShallow slits help the eggs absorb the masala without falling apart.
2. 2
   fry · ~10 min

   Fry the onions until golden.

   Heat the oil and 1 tbsp ghee in a heavy pan. Add the sliced onions and fry on medium heat until evenly golden and crisp-edged. Remove half for layering and leave the rest in the pan.

   TIPDo not rush this step on high heat or the onions will brown unevenly and taste bitter.
3. 3
   saute · ~8 min

   Make the egg masala base.

   1.Add ginger-garlic paste to the pan and cook until the raw smell fades, about 1 minute.

   2.Add green chili and chopped tomato, then cook until the tomatoes soften and turn pulpy, 4 to 5 minutes.

   3.Add turmeric powder, red chili powder, coriander powder, garam masala, and half of the salt.

   4.Stir in the yogurt and cook gently until the masala thickens and looks glossy.
4. 4
   saute · ~2 min

   Coat the eggs in the masala.

   Add the boiled eggs to the masala and turn them gently so they get coated on all sides. Add half of the mint, half of the coriander leaves, and lemon juice. Cook 2 minutes, then switch off the heat.

5. 5
   boil · ~8 min

   Parboil the rice.

   1.Bring 5 cups water to a boil in a large pot.

   2.Add bay leaf, green cardamom, cloves, cinnamon, shah jeera, and the remaining salt.

   3.Drain the soaked rice and add it to the boiling water.

   4.Cook until the grains are about 70 percent done and still have a firm center, about 5 to 6 minutes.

   5.Drain the rice immediately.

   TIPThe rice must stay slightly undercooked so it finishes perfectly during dum.
6. 6
   assemble · ~3 min

   Layer the biryani.

   1.Spread the egg masala evenly in a heavy pot.

   2.Top with the parboiled rice in an even layer.

   3.Scatter the reserved fried onions, remaining mint, and remaining coriander leaves over the rice.

   4.Drizzle the saffron milk and the remaining 1 tbsp ghee on top.
7. 7
   rest · ~30 min

   Seal and cook on dum.

   Cover the pot tightly and cook on very low heat for 20 minutes so the rice finishes cooking and absorbs the aromas. Let it rest off the heat for 10 minutes before opening.

   TIPPlace the pot on a tawa if your stove runs hot to protect the bottom layer from scorching.
8. 8
   serve

   Fluff gently and serve.

   Open the pot, fluff the biryani from the sides with a flat spoon, and lift the rice and egg masala together so the layers stay visible.

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