Kashmiri Egg Biryani

1. 1
   prep · ~6 min

   Parboil the rice.

   1.Bring 4 cups of water to a rolling boil in a large pot.

   2.Add soaked and drained basmati rice along with 1 pinch salt and 2 green cardamom pods.

   3.Cook until rice is 70% done — grains should still have a slight bite (5-6 min).

   4.Drain immediately and spread on a plate to stop further cooking.
2. 2
   fry · ~4 min

   Fry the boiled eggs.

   1.Prick the peeled hard-boiled eggs all over with a fork so they absorb flavor.

   2.Heat 1 tbsp oil in a frying pan over medium heat.

   3.Add eggs and a pinch of turmeric. Shallow fry, turning gently, until golden all over (3-4 min).

   4.Remove eggs and set aside.
3. 3
   fry · ~15 min

   Fry the onions until deep golden.

   1.Heat remaining 2 tbsp oil plus 1 tbsp ghee in the heavy bottomed pot over medium heat.

   2.Add sliced onions and a pinch of salt. Fry, stirring often, until deep golden brown (12-15 min).

   3.Remove half the fried onions onto a paper towel for garnish.

   TIPDon't rush the onions — deep golden color is key for the biryani's flavor and look.
4. 4
   temper · ~1 min

   Bloom the whole spices.

   1.To the remaining onions in the pot, add 1 more tbsp ghee.

   2.Add cumin seeds, crushed cardamoms, cinnamon stick, cloves, bay leaves and fennel seeds.

   3.Sauté until spices crackle and release their fragrance (45-60 sec).
5. 5
   saute · ~9 min

   Build the yogurt gravy.

   1.Add ginger garlic paste and slit green chillies. Sauté until raw smell disappears (1 min).

   2.Lower the heat, then stir in whisked yogurt slowly, mixing continuously to prevent curdling.

   3.Add tomato puree, Kashmiri red chili powder, dry ginger powder and remaining turmeric.

   4.Cook, stirring often, until oil separates from the gravy (6-8 min).
6. 6
   simmer · ~5 min

   Finish the gravy and add the eggs.

   1.Pour in ¼ cup water, add salt and half the garam masala. Bring to a gentle simmer.

   2.Nestle the fried eggs into the gravy. Spoon some gravy over the top.

   3.Simmer covered for 5 minutes so the eggs soak up the flavors.

   4.Sprinkle half the chopped mint and coriander leaves over the gravy.
7. 7
   assemble · ~2 min

   Layer the biryani for dum.

   1.Gently spread the parboiled rice evenly over the egg gravy in the pot.

   2.Drizzle the saffron milk and lemon juice across the rice.

   3.Top with reserved fried onions, remaining garam masala, mint and coriander leaves.

   4.Dot the remaining 1 tbsp ghee across the surface.
8. 8
   steam · ~20 min

   Seal and steam on dum.

   1.Cover the pot with a tight fitting lid. Seal with dough or wrap lid with a kitchen towel.

   2.Cook on high heat for 2 minutes, then reduce to the lowest possible heat.

   3.Let it steam undisturbed for 18-20 minutes. Do not open the lid during this time.

   TIPPlace the pot on a tava or griddle under it while on low heat to prevent the bottom from burning.
9. 9
   rest · ~5 min

   Rest before opening.

   Turn off the heat and let the biryani rest for 5 minutes without opening the lid. This helps the steam settle and grains firm up.

10. 10
    serve

    Gently mix and serve hot.

    Open the lid and carefully fluff the biryani with a fork, mixing the layers gently without breaking the eggs. Transfer to a serving platter and enjoy immediately.

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