Maharashtrian Anda Biryani

1. 1

   Prepare the rice and eggs

   • Wash the basmati rice gently until the water runs clear, then soak it in water for 30 minutes.
   • While the rice soaks, make small, shallow slits on the hard-boiled eggs. This helps them absorb the masala.
   • In a small bowl, toss the slit eggs with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and a pinch of salt. Set aside.
2. 2

   Make the birista (fried onions)

   • Heat 1 cup of oil in a wide pan over medium-high heat.
   • Add the 2 thinly sliced onions and fry, stirring occasionally, until they turn golden brown and crispy. This can take 10-12 minutes.
   • Remove the onions with a slotted spoon and drain them on a paper towel. Keep the leftover oil.
   • Crush half of the birista lightly and keep the other half whole for garnish.
3. 3

   Cook the rice

   • In a large pot, bring 6-8 cups of water to a rolling boil. Add the bay leaf, cinnamon stick, cloves, green cardamoms, and 1 tsp of salt.
   • Drain the soaked rice and add it to the boiling water.
   • Cook for 6-8 minutes, or until the rice is 70-80% cooked. It should have a slight bite.
   • Immediately drain the rice in a colander and spread it on a plate to cool slightly and stop the cooking process.
4. 4

   Prepare the egg masala

   • Heat 1 tbsp of ghee and 2 tbsp of the leftover onion oil in a heavy-bottomed pan or kadai.
   • Gently sauté the marinated eggs for 2-3 minutes until they get a light golden crust. Remove and set aside.
   • In the same pan, add the chopped onion and sauté until it turns golden brown, about 5-6 minutes.
   • Add the ginger-garlic paste and slit green chilies. Cook for a minute until the raw smell disappears.
   • Add the chopped tomatoes and cook until they become soft and mushy.
   • Lower the heat and add the remaining red chili powder, turmeric powder, coriander powder, and goda masala. Sauté for a minute.
   • Turn off the heat, add the whisked curd and mix well to prevent curdling. Turn the heat back on and cook until oil starts to separate from the masala.
   • Add the sautéed eggs, half of the chopped mint and coriander leaves, the crushed birista, and the remaining salt. Mix gently to coat the eggs. Cook for 2 minutes.
5. 5

   Layer and 'Dum' cook the biryani

   • In the same heavy-bottomed pot, spread half of the cooked rice over the egg masala.
   • Sprinkle half of the remaining mint, coriander, and whole birista on top.
   • Layer the remaining rice evenly.
   • Top with the rest of the herbs, birista, garam masala, saffron-soaked milk, and the remaining 1 tbsp of ghee.
   • Cover the pot with a tight-fitting lid. You can seal the edges with dough for a better 'dum'.
   • Cook on the lowest possible heat for 15-20 minutes.
6. 6

   Rest and serve

   • Turn off the heat and let the biryani rest for at least 10 minutes before opening the lid.
   • Gently fluff the rice from the sides with a fork.
   • Serve the Maharashtrian Anda Biryani hot with raita or a simple salad.

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