Kerala Egg Biryani

1. 1

   Preparation for Rice and Eggs

   • Wash the Jeerakasala rice in a few changes of water until the water runs clear. Soak it for 20-30 minutes, then drain completely.
   • Place the 6 eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes to hard-boil. Drain, cool in ice water, peel, and make 2-3 shallow slits on each egg. This helps them absorb the masala flavor.
2. 2

   Prepare Birista and Garnish

   • Take 2 of the 4 sliced onions for the birista. Heat the vegetable oil in a wide pan over medium-high heat.
   • Add the sliced onions and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crispy. Be careful not to burn them.
   • Remove the fried onions (birista) with a slotted spoon and drain on a paper towel. Set aside.
   • In the same oil, fry the cashew nuts until golden brown (about 1 minute) and then the raisins until they plump up (about 30 seconds). Remove and set aside with the birista.
3. 3

   Cook the Biryani Rice

   • In a pot with a tight-fitting lid, heat 2 tbsp of ghee over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-45 seconds until fragrant.
   • Add the drained rice and gently stir for 1-2 minutes to toast the grains lightly.
   • Pour in 2.75 cups of hot water and 1 tsp of salt. Stir once, bring to a rolling boil, then immediately reduce the heat to the lowest setting.
   • Cover the pot and cook for 10-12 minutes, or until all the water is absorbed and the rice is cooked through. Do not open the lid during this time. Once done, turn off the heat and let it rest, covered, for 5 minutes before fluffing gently with a fork.
4. 4

   Prepare the Egg Masala

   • In a separate heavy-bottomed pan or kadai, heat 3 tbsp of coconut oil over medium heat. Add the remaining 2 sliced onions and sauté for 6-8 minutes until they are soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy, and oil starts to separate from the mixture.
   • Reduce the heat to low. Add all the spice powders: turmeric, Kashmiri red chilli, coriander, garam masala, and crushed fennel seeds, along with 1 tsp of salt. Stir and cook for 1 minute until aromatic.
   • Turn off the heat completely. Add the whisked curd and mix quickly and thoroughly to prevent it from curdling. Turn the heat back on to low and cook for 2 more minutes, stirring continuously.
   • Add the chopped mint and coriander leaves, followed by the slit hard-boiled eggs. Gently toss to coat the eggs in the masala without breaking them. Cook for 2-3 minutes.
5. 5

   Layer and 'Dum' the Biryani

   • Select a heavy-bottomed pot for layering. Spread half of the cooked rice evenly at the bottom.
   • Carefully layer the entire egg masala over the rice.
   • Top with the remaining half of the rice, spreading it evenly to cover the masala.
   • Garnish the top layer with half of the birista, the fried cashews and raisins, the remaining chopped mint and coriander, and drizzle the final 1 tbsp of ghee over the top.
   • Cover the pot with a tight-fitting lid. To create a perfect seal for 'dum', you can place a clean kitchen towel under the lid or seal the edges with atta dough.
   • Place the pot on the lowest possible heat and cook for 15-20 minutes. This slow-cooking process, known as 'dum', allows the flavors to meld beautifully.
6. 6

   Rest and Serve

   • After the dum cooking is complete, turn off the heat and let the biryani rest, unopened, for at least 15 minutes. This step is crucial for the flavors to settle.
   • Open the lid and gently mix the biryani from the sides of the pot to combine the layers without breaking the rice grains.
   • Serve hot, garnished with the remaining birista. It pairs wonderfully with a simple raita and papad.

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