Kashmiri Egg Biryani

1. 1

   Preparation (Approx. 30 mins)

   • Gently wash the basmati rice in a few changes of water until the water runs clear. Soak it in fresh water for 30 minutes.
   • While the rice soaks, place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil. Transfer to an ice bath, then peel and gently prick each egg a few times with a fork.
   • In a small bowl, add the saffron strands to the warm milk and set aside to infuse.
2. 2

   Par-boil the Rice (Approx. 10 mins)

   • In a large pot, bring 6 cups of water to a rolling boil. Add 1.5 tsp salt, the bay leaf, cinnamon stick, 2 green cardamoms, and 2 cloves.
   • Drain the soaked rice completely and add it to the boiling water.
   • Cook for 6-7 minutes, or until the rice is 70% cooked. The grains should have a slight bite and break when pressed.
   • Immediately drain the rice in a colander and spread it on a large plate to cool slightly, which stops the cooking process.
3. 3

   Prepare Birista and Fry Eggs (Approx. 15 mins)

   • Heat the oil in a heavy-bottomed pan or kadai over medium heat. Add the thinly sliced onions.
   • Fry, stirring frequently, for 12-15 minutes until they turn uniformly golden brown and crisp. This is your 'birista'.
   • Remove the birista with a slotted spoon and drain on a paper towel. Set aside half for garnishing later.
   • In the same oil, carefully add the pricked, boiled eggs. Fry for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove and set aside.
4. 4

   Make the Egg Masala (Approx. 10 mins)

   • In the same pan with the remaining oil (about 3-4 tbsp), add the remaining 2 green cardamoms and 2 cloves. Sauté for 30 seconds.
   • Add the ginger-garlic paste and cook for 1 minute until fragrant.
   • Stir in the chopped tomatoes and cook for 4-5 minutes until they become soft and pulpy.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 2 minutes to prevent it from curdling.
   • Add the Kashmiri red chili powder, fennel powder, dry ginger powder, turmeric powder, garam masala, and 1 tsp salt. Mix well and cook for 3-4 minutes until oil begins to separate from the masala.
   • Gently add the fried eggs and half of the birista to the gravy. Mix to coat the eggs well. Turn off the heat.
5. 5

   Layer and 'Dum' Cook (Approx. 20 mins)

   • Select a heavy-bottomed pot with a tight-fitting lid. Spread half of the par-cooked rice evenly at the bottom.
   • Arrange the egg masala mixture over this layer of rice.
   • Top with the remaining rice, spreading it evenly.
   • Sprinkle the chopped mint leaves, coriander leaves, and the reserved birista over the rice.
   • Drizzle the saffron-infused milk and the ghee all over the top.
   • Cover the pot with the lid. To create a good seal, you can place a heavy object on top. Cook on the lowest possible heat for 15-20 minutes. This slow-steaming process is called 'dum'.
6. 6

   Rest and Serve (Approx. 10 mins)

   • Turn off the heat and let the biryani rest, unopened, for at least 10 minutes. This allows the flavors to meld.
   • Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, mixing the layers slightly without breaking the rice grains.
   • Serve hot with a side of cooling raita or a simple kachumber salad.

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