Maharashtrian Anda Biryani

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.

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.

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.