Egg Dum Biryani

Dum cooking means cooking on slow fire while sealing the vessel so that all the goodness of the spices and the masala get infiltered into the rice perfectly. Eggs are liked by many. Even some vegetarians eat eggs, calling themselves 'Eggitarians'.

Egg Dum Biryani can be prepared easily without elaborate process, for eggs cook fast and the masala need not be ground. If you wonder why the biryani is so aromatic in restaurants, the secret is brown onion that blends with ginger garlic and the greens to give the ultimate flavour. Then again, the mixed in curd and raisins add to the taste and make the biryani succulent.

Take my word, this biryani will come out finger licking good! Just take care not to over burn any ingredient while frying and also see that heat is low while you prepare the gravy and the rice for dum. I have not sealed the vessel during dum because eggs don't need to be cooked for long time like chicken or mutton, since we have already cooked them before adding to the gravy.

Ingredients:
Eggs - 6
Basmati Rice - 2 Cups
Water - 4 Cups
Onion - 4 Sliced and browned with oil
Raisins - A handful + To garnish
Cashewnut bits - A handful
Mint leaves - A handful chopped
Green chillies - 4 Minced
Coriander leaves - A handful chopped
Ginger Garlic paste - 2 Tsp
Red chilli powder - 1 Tsp
Pepper powder - 1 Tsp
Green Cardamom - 4
Cloves - 4
Cinnamon - 1" stick
Star Anise - 1
Bay leaf - 1
Mace(Javetri) - A pinch
Thick curd - 2 Tbsp
Saffron - A pinch dissolved in little milk(Optional)
Oil - 2 Tsp
Ghee - 2 Tsp
Salt - To taste

Method:
Boil the eggs for 5-7 mins. Allow to cool, peel and cut them into halves or put gashes on them.
Wash and soak basmati rice for 15 mins in 4 cups water.
Heat ghee in a wide mouthed thick bottomed vessel. Fry the dry spices. Add the water from soaked rice. Bring to a boil.
Add salt to taste and cook on slow fire till all the water has been absorbed by the rice. Transfer to a platter, spread on it and allow to cool.
Heat oil in a thick bottomed wide mouthed vessel.
Fry the cashewnut bits till golden. Remove and keep aside.
To the same oil, add the ginger garlic paste and 3/4 of the brown onions. Fry.
Add raisins, minced green chillies and the greens and fry till a nice aroma emanates.
Now add the curds, red chili powder, pepper powder and salt to taste. Fry well till the gravy becomes thick. Simmer the heat.
Place the eggs on the gravy, top up with cooked rice, sprinkle the saffron with the milk over it, cover and cook on slow heat for 5 mins.
Open the cover, garnish with brown onion, Chopped coriander leaves, cashew bits and raisins. Mix the rice with the gravy just before serving.
Serve with raita of your choice.