Egg Biryani Andhra Style

Method

1. 1

   Boil and marinate eggs: Hard-boil 6 eggs. Peel and make 4 cuts on each. Mix with 1 tsp red chilli powder, half tsp turmeric, half tsp garam masala and salt. Fry in 1 tbsp oil 2-3 minutes until golden. Set aside.

2. 2

   Fry birista: Slice 3 large onions thinly. Deep fry until dark brown and crispy. Drain. Reserve oil.

3. 3

   Parboil basmati rice: Wash 2 cups basmati. Soak 20 minutes. Boil in salted water for 7 minutes. Drain.

4. 4

   Make Andhra egg masala: In a heavy pot heat reserved oil. Add 3 chopped tomatoes and cook 8 minutes. Add 1.5 tsp red chilli powder, 1 tsp coriander powder and salt. Cook 5 minutes.

5. 5

   Add fried eggs: Place fried eggs on the masala base.

6. 6

   Layer rice: Add parboiled rice on top of eggs.

7. 7

   Add garnishes: Sprinkle birista, fresh mint, coriander and 3 tbsp ghee.

8. 8

   Add saffron milk: Drizzle saffron milk over the rice.

9. 9

   Seal and dum cook: Cover tightly. Cook on tawa — high heat 5 minutes then lowest heat 25 minutes.

10. 10

    Serve: Rest 8 minutes. Open gently. Serve with raita.