Hyderabadi Egg Biryani

🧂 Ingredients

• 5-6 threads saffron
• 1/2 cup milk
• 15 oz basmati rice

  (~2.25 cups) preferably aged
• 6 cups water
• 1/2 tsp salt
• 1 tbsp ghee

  or oil
• 1 Indian bay leaf (tejpat)
• 1 stick cinnamon
• 1 star anise
• 2 green cardamom pods
• 3 tbsp ghee
• 1 tsp cumin seeds
• 1/4 tsp ground cinnamon
• 4 green cardamom pods

  lightly crushed
• 10 black peppercorns
• 2 tbsp ginger-garlic paste

  (see note)
• 1 cup chopped tomato

  fresh or canned
• 1/4 cup fried onions

  (see note)
• 1 tsp kashmiri chili powder
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp biryani masala

  (see note)
• 2 tbsp cilantro

  finely chopped
• 1 tbsp mint

  finely chopped
• 1/2 tsp salt
• 1 cup plain yogurt (curd)
• 3/4 cup water
• 8 hard boiled eggs
• 2 tsp biryani masala
• 1/4 tsp salt
• 2 tbsp cilantro

  finely chopped
• 2 tbsp mint

  finely chopped
• 1 cup fried onions
• 1 tbsp oil or ghee

Instructions

• 1 Wrap the saffron in a small piece of aluminum foil, then toast in a hot frying
  pan for about 30 seconds.
• 2 Add the toasted saffron to the milk and set aside.
• 3 Rinse the basmati very well, and drain thoroughly.
• 4 Soak the rice in fresh water for ~30 minutes. If you're ready to parboil the
  rice, continue to the next step; otherwise, cover the rice and set it aside.
• 5 Add the water and spices to a large pot and bring to a boil. Add rice, stirring
  regularly but gently. Boil until the rice is about 75% cooked; approximately 7
  minutes. Drain thoroughly and rinse gently with cold water. Pick out and discard
  the large spices.
• 6 Heat the ghee in a frying pan over medium heat. Sauté the gravy spices (cumin,
  cinnamon, cardamom, cloves, bay leaves, black pepper) briefly.
• 7 Add the ginger-garlic paste and cook for about 1 minute.
• 8 Add the chopped tomatoes and cook for an additional 3-4 minutes.
• 9 Add the fried onions, Kashmiri chili powder, coriander, turmeric. Cook for an
  additional 1-2 minutes.
• 10 Stir in the biryani masala, cilantro, mint, salt, and yogurt (curd). Mix well,
  and bring to a simmer over medium heat.
• 11 Add water to the pan, then return to a simmer. Cook over low heat for 2 minutes.
  Add salt to taste.
  
  Note: Do not clean out your pan when you're finished! You can transfer your
  gravy to a separate bowl if you wish, but you want to leave the leftover gravy
  in the pan for frying the spiced eggs (see below).
• 12 (Note: you can boil the eggs any way you prefer - this is my favourite method)
  
  Bring a large pot of water to a rolling boil. Add the eggs, the cover the pot
  and turn off the heat. Leave eggs for 7-8 minutes for somewhat soft yolk, 9-10
  for fully set yolk. Transfer cooked eggs to a bowl of cold water.
• 13 Peel and halve eggs after they've cooled.
• 14 Combine the salt and masala. Dip the cut face of the eggs in mixture.
• 15 Fry the eggs in the gravy pan with 1 tbsp of ghee (or oil) until crispy.
• 16 Oil the bottom of the cooking pot. Assemble the layers in the following order:
  
  1) 1/3 of the rice
  
  2) 1/3 of the herbs and saffron milk
  
  3) 1/2 gravy and onions
  
  4) 1/3 of the rice
  
  5) 1/3 of the herbs and saffron milk
  
  6) Eggs
  
  7) Remaining gravy and onions
  
  8) Remaining rice
  
  9) Remaining herbs and saffron milk
• 17 Dum cook the biryani (see note) for 5 minutes over high heat, then 20-25 minutes
  over low heat.
• 18 Uncover the rice immediately before serving. I like to mix the biryani a bit,
  but take care not to overdo it. Serve with raita, chutney, bread, etc.

Nutrition Info