Sindhi Egg Biryani

Par-boil the Rice (Approx. 10 mins)

• In a large pot, bring 8-10 cups of water to a rolling boil. Add the bay leaf, cinnamon stick, cloves, green cardamoms, and 1.5 tsp of salt.
• Add the drained, soaked rice to the boiling water.
• Cook for 5-7 minutes until the rice is 70% cooked. A grain should break easily when pressed but still have a firm core.
• Immediately drain the rice in a colander and spread it on a large plate to stop the cooking process.

Prepare the Biryani Masala (Approx. 15 mins)

• In a heavy-bottomed pot (handi) suitable for layering, heat 2 tbsp of ghee and 2 tbsp of the reserved onion oil over medium heat.
• Add the cumin seeds and let them sizzle for 30 seconds.
• Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
• Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
• Add the tomato puree and cook for 5-6 minutes until it thickens and you see oil separating at the edges.
• Reduce the heat to low. Add the whisked curd and stir continuously for 2 minutes to prevent it from splitting.
• Add the remaining 1/2 tsp turmeric powder, 1.25 tsp red chili powder, coriander powder, biryani masala powder, and 1.5 tsp salt. Mix well and cook for 2-3 minutes until the spices are fragrant.
• Gently mix in the sautéed potatoes, dried plums (if using), half of the birista, half of the mint leaves, and half of the coriander leaves.

Layer and 'Dum' Cook (Approx. 25 mins)

• Spread half of the par-boiled rice evenly over the prepared masala base in the pot.
• Arrange the sautéed eggs over this rice layer. Sprinkle with a portion of the remaining birista, mint, and coriander.
• Carefully layer the rest of the rice on top, spreading it evenly.
• Garnish the top layer with the remaining birista, mint, and coriander leaves.
• Drizzle the saffron-infused milk and the remaining 1 tbsp of ghee over the rice.
• Cover the pot with a tight-fitting lid. To create a perfect seal ('dum'), you can line the rim with dough or place a clean kitchen towel under the lid.
• Cook on high heat for the first 2 minutes, then reduce to the lowest possible heat. Place a tawa (flat griddle) under the pot to prevent burning. Let it cook on 'dum' for 15-20 minutes.
• Turn off the heat and let the biryani rest, unopened, for at least 10 minutes. This allows the flavors to meld beautifully.

Serve

• Open the lid and enjoy the aroma. Gently fluff the biryani from the sides using a fork or a flat spatula to mix the layers without breaking the rice grains.
• Serve hot with a side of cooling raita or a simple kachumber salad.