Egg Biryani Andhra Style

Ingredients

• - 2 cups basmati rice
• - 400g eggs
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp oil
• - 2 tbsp ginger-garlic paste
• - Whole spices
• - Fresh mint and coriander
• - Saffron in warm milk
• - Salt to taste

Method

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. Fry birista: Slice 3 large onions thinly. Deep fry until dark brown and crispy. Drain. Reserve oil.
3. Parboil basmati rice: Wash 2 cups basmati. Soak 20 minutes. Boil in salted water for 7 minutes. Drain.
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. Add fried eggs: Place fried eggs on the masala base.
6. Layer rice: Add parboiled rice on top of eggs.
7. Add garnishes: Sprinkle birista, fresh mint, coriander and 3 tbsp ghee.
8. Add saffron milk: Drizzle saffron milk over the rice.
9. Seal and dum cook: Cover tightly. Cook on tawa — high heat 5 minutes then lowest heat 25 minutes.
10. Serve: Rest 8 minutes. Open gently. Serve with raita.