Konkani Egg Biryani

1. 1
   prep · ~30 min

   Soak the rice and prepare the eggs.

   1.Rinse the basmati rice until the water runs mostly clear.

   2.Soak the rice in fresh water for 30 minutes, then drain well.

   3.Boil the eggs, peel them, and make light slits on 4 eggs so they hold the masala better.

   4.Keep 2 eggs whole for layering and garnish.

   TIPLight slits help the masala cling to the eggs without breaking them.
2. 2
   boil · ~8 min

   Parboil the rice.

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

   2.Add the salt meant for parboiling rice.

   3.Add the drained rice and cook until it is about 70 percent done, 5 to 6 minutes.

   4.Drain the rice and spread it gently so the grains stay separate.

   TIPStop while the center still has a slight bite so the rice finishes cooking during dum.
3. 3
   mix · ~3 min

   Grind the coconut masala.

   Blend the grated coconut, ginger, garlic, green chili, half the mint, half the coriander leaves, and a little of the masala water into a coarse, thick paste.

4. 4
   fry · ~3 min

   Lightly fry the eggs.

   Heat the oil in a wide pan and fry the slit boiled eggs for 2 to 3 minutes until lightly golden in spots. Remove and set aside.

5. 5
   saute · ~14 min

   Cook the onion and tomato base.

   1.In the same pan, add the ghee.

   2.Add cumin seeds, cloves, cardamom, cinnamon, and bay leaf; cook until fragrant, about 30 seconds.

   3.Add sliced onion and cook until light golden, 6 to 8 minutes.

   4.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.

   TIPKeep the onions light golden, not dark brown, so the biryani stays balanced and not bitter.
6. 6
   saute · ~7 min

   Build the Konkani masala.

   1.Add turmeric powder, red chili powder, coriander powder, garam masala, black pepper, and the divided salt.

   2.Stir for a few seconds on low heat.

   3.Add the ground coconut masala and cook for 3 to 4 minutes until aromatic.

   4.Stir in the yogurt, lemon juice, and 0.75 cup water to make a thick masala.
7. 7
   simmer · ~5 min

   Simmer the eggs in the masala.

   Add the fried eggs to the masala and spoon the mixture over them. Cover and simmer on low heat for 5 minutes so the eggs absorb the flavors.

8. 8
   assemble · ~4 min

   Layer the biryani.

   1.Spread half the egg masala in a heavy pan if needed for even layering.

   2.Add half the parboiled rice over it.

   3.Scatter the remaining mint and coriander leaves.

   4.Add the rest of the egg masala and top with the remaining rice.

   5.Halve the 2 reserved eggs and place them on top.
9. 9
   rest · ~12 min

   Cook on dum for 12 minutes.

   Cover the pan tightly and cook on the lowest heat for 12 minutes so the rice finishes cooking and the flavors come together.

   TIPPlace the pan on a tawa if the base is thin to prevent the masala from catching.
10. 10
    serve · ~5 min

    Rest briefly and serve the biryani hot.

    Turn off the heat and let the biryani sit for 5 minutes. Fluff gently from the sides and serve hot.

Cuisines we love