Awadhi Egg Dum Biryani

1. 1

   Preparation (15 mins)

   • Gently wash the basmati rice until the water runs clear, then soak in fresh water for 30 minutes. Drain completely before cooking.
   • Hard boil the eggs for 10-12 minutes. Once cooled, peel them and gently prick all over with a fork to help them absorb flavors.
   • In a small bowl, soak the saffron strands in 2 tablespoons of warm milk and set aside.
2. 2

   Fry Onions (Birista) (12-15 mins)

   • Heat 1 cup of oil in a wide, heavy-bottomed pan over medium heat. Add the thinly sliced onions.
   • Fry, stirring occasionally, until the onions turn a deep golden brown and become crisp. This may take 12-15 minutes. Be patient and do not rush this step.
   • Remove the fried onions (birista) with a slotted spoon onto a paper towel to drain excess oil. Set aside. Reserve the flavorful oil.
3. 3

   Par-boil the Rice (8-10 mins)

   • In a large pot, bring 8 cups of water to a rolling boil. Add the whole spices (green cardamom, cloves, cinnamon stick, bay leaf) and 2 tsp of salt.
   • Add the drained, soaked rice to the boiling water.
   • Cook for 5-7 minutes until the rice is 70% cooked. The grain should break easily when pressed but still have a firm bite.
   • Immediately drain the rice in a colander and spread it on a large plate to cool slightly and prevent further cooking.
4. 4

   Prepare the Egg Masala (10-12 mins)

   • In a bowl, marinate the peeled, pricked eggs with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and a pinch of salt.
   • Heat 2 tbsp of ghee in a heavy-bottomed pot (handi) suitable for dum cooking. Shallow fry the marinated eggs for 2-3 minutes until they form a light golden crust. Remove and set aside.
   • In the same pot, add 2 tbsp of the reserved onion-frying oil. Add the ginger-garlic paste and slit green chilies. Sauté for one minute until fragrant.
   • Reduce the heat to low. Add the whisked yogurt, stirring continuously for 2 minutes to prevent it from curdling.
   • Add the spice powders: biryani masala, remaining 1 tsp red chili powder, remaining 1/2 tsp turmeric powder, and 1 tsp salt. Cook for 4-5 minutes until oil begins to separate from the masala.
   • Add the fried eggs, half of the birista, half the mint leaves, half the coriander leaves, and the kewra water. Gently mix to coat the eggs in the masala.
5. 5

   Layer and Dum Cook (25-30 mins)

   • Prepare a firm dough using the atta and a little water. Roll it into a long rope.
   • Layer half of the par-boiled rice evenly over the egg masala in the pot.
   • Sprinkle some of the remaining birista, mint, and coriander leaves.
   • Spread the remaining rice as the top layer.
   • Garnish the top with the rest of the birista, mint, coriander, the saffron-infused milk, and drizzle the remaining 2 tbsp of ghee over the rice.
   • Place the lid on the pot and seal the edges tightly with the prepared atta dough to trap the steam completely.
   • Place the pot on a tawa (flat griddle) over low heat. Cook on 'dum' for 20-25 minutes.
6. 6

   Rest and Serve (10-15 mins)

   • Turn off the heat and let the biryani rest, still sealed, for at least 10-15 minutes. This step is crucial for the flavors to meld together.
   • Carefully break the dough seal and open the lid. The aroma will be incredible!
   • Gently fluff the biryani from the sides using a fork or a flat spatula, mixing the layers lightly.
   • Serve hot with a side of cooling raita or Mirchi ka Salan.

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