Egg Biryani

Instructions

1. Prepare the rice
   Drain the soaked rice. In a large pot, bring 6 cups of water to a boil with 1 tablespoon salt and 2-3 whole spices (if available). Add the rice and cook until 70% done, about 5-6 minutes. Drain and set aside.
2. Make the egg masala
   Heat oil in a large, heavy-bottomed pan. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook for 2 minutes until fragrant. Add chopped tomatoes, turmeric powder, red chili powder, and biryani masala. Cook until tomatoes are soft and oil separates.
3. Add yogurt and spices
   Lower the heat and add yogurt, stirring continuously to prevent curdling. Add salt to taste and half of the chopped mint and coriander leaves. Cook for another 3-4 minutes until the masala thickens slightly.
4. Prepare the eggs
   Gently place the halved boiled eggs into the masala, yellow side up. Spoon some masala over the eggs and simmer for 2 minutes to allow flavors to penetrate the eggs.
5. Layer the biryani
   In a heavy-bottomed pot with a tight-fitting lid, place half of the partially cooked rice. Spread the egg masala mixture over the rice. Then add the remaining rice on top. Drizzle the saffron milk over the top layer of rice.
6. Dum cooking (steam cooking)
   Sprinkle remaining mint and coriander leaves over the top. Cover the pot with a tight-fitting lid. You can place a dough seal around the edges of the lid or use aluminum foil for a tighter seal. Cook on low heat for 15-20 minutes to allow the flavors to meld together.
7. Rest and garnish
   Once done, turn off the heat and let the biryani rest for 10 minutes without opening the lid. This allows the rice to absorb all the flavors and become fluffy.
8. Serve
   Gently mix the layers of rice and egg masala before serving. Garnish with fried onions and serve hot with raita, papad, and a simple salad on the side.