Kodi Guddu Biryani

1. 1
   prep · ~30 min

   Soak the rice and prepare the rest.

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

   2.Drain the rice and keep it aside.

   3.Slice the onion, chop the tomato, slit the green chili, and chop the mint and coriander leaves.

   4.Lightly slit the boiled eggs so they absorb flavor later.

   TIPDo not soak the rice longer than 30 minutes or the grains can break while cooking.
2. 2
   saute · ~8 min

   Start the biryani masala.

   1.Heat oil and ghee in a heavy pot over medium heat.

   2.Add bay leaf, green cardamom, cloves, cinnamon, and shahi jeera.

   3.Add sliced onion and cook until light golden.

   4.Add green chili and ginger-garlic paste, then cook until the raw smell fades.

   TIPKeep the heat medium so the whole spices release aroma without burning.
3. 3
   saute · ~7 min

   Cook the chicken base.

   1.Add chopped tomato and cook until soft and pulpy.

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

   3.Mix in the yogurt, mint, and coriander leaves.

   4.Add the chicken pieces and coat them well in the masala.
4. 4
   simmer · ~15 min

   Cook the chicken until partly done.

   Pour in 1 cup water, cover, and cook the chicken on medium-low heat until it is about three-quarters done and the masala looks thick. Stir once or twice so the bottom does not catch.

   TIPThe masala should stay moist because the rice will finish cooking on top of it.
5. 5
   assemble · ~3 min

   Layer the rice and eggs.

   1.Spread the drained rice evenly over the chicken masala.

   2.Place the boiled eggs over the rice.

   3.Sprinkle the remaining salt on top.

   4.Pour in the remaining 3 cups water and drizzle the lemon juice over the surface.
6. 6
   boil · ~7 min

   Bring the pot to a brisk boil.

   Cook uncovered on medium heat until the liquid level drops and small steam holes begin to appear over the rice.

7. 7
   rest · ~15 min

   Seal and cook the biryani on dum.

   Lower the heat, cover the pot tightly, and cook for 15 minutes until the rice is fluffy and the chicken is fully cooked through.

   TIPChicken should reach 165°F or 74°C in the thickest part before serving.
8. 8
   serve · ~5 min

   Rest briefly, fluff gently, and serve.

   Let the biryani stand off the heat for 5 minutes. Fluff from the sides with a spoon so the rice stays long and separate, then serve with a little chicken and egg in each portion.

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