Muttai Biryani

1. 1

   Preparation (Approx. 25 mins)

   • Rinse 2 cups of basmati rice under cold water until it runs clear. Soak the rice in 3 cups of water for 30 minutes.
   • While the rice soaks, boil 8 eggs for 10-12 minutes until hard-boiled. Peel them and make a few shallow slits on the surface with a knife. This helps them absorb the masala.
   • Thinly slice the onions. Finely chop the tomatoes, mint, and coriander leaves. Slit the green chillies.
   • In a small bowl, soak a pinch of saffron in 2 tbsp of warm milk.
2. 2

   Par-boil the Rice (Approx. 10 mins)

   • In a large pot, bring 8 cups of water to a rolling boil. Add the bay leaf, cinnamon stick, cloves, green cardamom, and 1 tsp of salt.
   • Drain the soaked rice completely and add it to the boiling water.
   • Cook for 6-8 minutes, or until the rice is 70-80% cooked. The grains should be firm and have a slight bite to them.
   • Immediately drain the rice in a colander and set it aside. Discard the whole spices if you prefer.
3. 3

   Prepare the Biryani Masala (Approx. 20 mins)

   • Heat 3 tbsp of oil in a heavy-bottomed pan or pot over medium-high heat. Add about half of the sliced onions and fry until they are golden brown and crisp. Remove with a slotted spoon and set aside for garnish (this is called 'birista').
   • In the same oil, add the remaining sliced onions and sauté for 6-7 minutes until they turn soft and golden.
   • Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
   • Stir in the red chili powder, turmeric powder, coriander powder, biryani masala powder, and 1.5 tsp of salt. Cook for 1 minute, stirring constantly.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Cook until the oil begins to separate from the masala.
   • Gently place the slit boiled eggs into the masala. Add half of the chopped mint and coriander leaves. Mix gently to coat the eggs without breaking them. Cook for 2 minutes.
4. 4

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

   • Keeping the egg masala at the bottom of the pot, spread half of the par-boiled rice evenly over it.
   • Sprinkle half of the fried onions (birista), the remaining chopped mint, and coriander leaves over the rice layer.
   • Spread the remaining rice to form the top layer.
   • Garnish the top with the rest of the fried onions. Drizzle the saffron-soaked milk, lemon juice, and 2 tbsp of ghee all over the rice.
   • Cover the pot with a tight-fitting lid. To seal it effectively, you can place a clean kitchen towel under the lid or seal the edges with dough.
   • Cook on the lowest possible heat for 15-20 minutes. This slow-steaming process is called 'dum'.
5. 5

   Rest and Serve (Approx. 10 mins)

   • Turn off the heat and let the biryani rest, covered, for at least 10 minutes. This allows the flavors to meld together.
   • Open the lid and gently fluff the rice from the sides using a fork or a flat spatula to mix the layers lightly.
   • Serve the Muttai Biryani hot with a side of cooling onion raita or a simple salad.

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