Kerala Egg Biryani

1. 1
   prep · ~30 min

   Soak the rice and prepare the eggs.

   1.Wash basmati rice in several changes of water until water runs clear.

   2.Soak rice in enough water to cover for 30 minutes, then drain.

   3.Boil eggs for 10 minutes until hard-boiled. Cool, peel, and prick lightly with a fork.

   TIPPricking the boiled eggs helps them absorb the masala flavors better during dum cooking.
2. 2
   fry · ~12 min

   Fry the onions until golden and crisp.

   1.Heat 2 tbsp oil in a heavy-bottomed pot over medium heat.

   2.Add sliced onions and fry, stirring frequently, until deep golden brown and crisp (10-12 min).

   3.Remove half the fried onions and set aside for garnish. Leave the rest in the pot.
3. 3
   saute · ~10 min

   Build the masala base.

   1.Add fennel seeds, star anise, cinnamon, cardamom, cloves, and bay leaves to the pot. Saute 30 seconds until fragrant.

   2.Add curry leaves and ginger-garlic paste. Saute until raw smell disappears (1 min).

   3.Add chopped tomatoes and slit green chilies. Cook until tomatoes turn soft (3-4 min).

   4.Add turmeric powder and red chili powder. Saute for 30 seconds.

   5.Lower heat, add whisked yogurt, and stir continuously until oil separates (2 min).

   6.Add garam masala and half of the salt. Mix well and turn off heat.

   TIPKeep the heat low when adding yogurt to prevent it from curdling. Keep stirring.
4. 4
   boil · ~7 min

   Parboil the rice.

   1.In a large saucepan, bring 3 cups of water to a rolling boil.

   2.Add remaining salt and the drained basmati rice.

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

   4.Drain the rice completely in a colander.
5. 5
   assemble · ~3 min

   Layer the biryani for dum cooking.

   1.Spread the parboiled rice evenly over the masala in the pot.

   2.Arrange the boiled eggs on top of the rice, pressing them in slightly.

   3.Sprinkle chopped coriander leaves, mint leaves, and the reserved fried onions over the rice.

   4.Drizzle lemon juice and melted ghee evenly on top.

   5.Cover the pot with a tight-fitting lid. Seal with dough or a heavy weight if needed.

   TIPFor extra smokiness, place a hot piece of charcoal in a small bowl, pour a few drops of ghee on it, and place it in the pot for 2 minutes before sealing.
6. 6
   steam · ~20 min

   Cook the biryani on dum.

   1.Place the sealed pot on low heat for 20 minutes.

   2.Resist opening the lid during this time — the steam is what finishes cooking the rice.

   3.After 20 minutes, turn off heat. Let the pot rest, covered, for another 10 minutes.

   TIPCook on a heat diffuser or tawa placed under the pot to prevent the bottom from burning.
7. 7
   garnish · ~2 min

   Garnish and serve.

   1.Fry cashew nuts and raisins in a small pan with a drop of ghee until golden.

   2.Gently open the pot and fluff the biryani with a fork.

   3.Transfer to a serving platter, top with fried cashews and raisins.

   4.Serve hot with raita and pickle.

Cuisines we love