Egg biryani

Ingredients

For 2 people

• 1 cup basmati rice, dry
• 4 large eggs
• 2 tbsp plain yogurt
• 1 tbsp lemon juice
• 2 tbsp ghee
• 1 tbsp neutral oil
• 4 oz yellow onion, thinly sliced
• 2 tsp minced garlic
• 2 tsp minced ginger
• 5 oz tomato, finely chopped
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp Kashmiri chili powder
• 1 tsp garam masala
• 1 bay leaf
• 4 green cardamom pods
• 1 small cinnamon stick
• 1/4 cup cilantro leaves, chopped
• 2 tbsp mint leaves, chopped
• 1 tsp kosher salt
• 6 cups water
• 1 tbsp water

Method

1. Soak the riceRinse 1 cup basmati rice until the water runs mostly clear, then soak it in cool water for 20 minutes. Drain well before cooking so the grains parboil evenly and do not clump. While the rice soaks, set the 4 large eggs in a saucepan, cover them with water, and bring them to a boil over high heat.
2. Boil and peel the eggsOnce the water boils, reduce to a steady simmer and cook the 4 large eggs for 10 minutes. Drain, cool briefly under cold running water, and peel. Pat the eggs dry. This makes them sturdy enough to fry lightly and helps them hold their shape in the biryani.
3. Brown the eggs and onionsHeat 2 tbsp ghee and 1 tbsp neutral oil in a 10-inch heavy skillet or Dutch oven over medium heat. Add the peeled eggs and fry, turning occasionally, for 2 to 3 minutes until lightly golden in spots. Remove to a plate. Add the sliced onion and cook, stirring often, for 8 to 10 minutes until deep golden brown. Browning the onion is important for the biryani flavor, so do not rush this stage.
4. Cook the masala baseAdd the minced garlic and ginger to the onions and cook for 30 seconds, then add 5 oz chopped tomato, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp Kashmiri chili powder, 1 tsp garam masala, 1 tsp kosher salt, 1 bay leaf, 4 green cardamom pods, and 1 small cinnamon stick. Cook over medium heat for 5 to 6 minutes, stirring, until the tomato breaks down and the mixture looks glossy and thick rather than watery.
5. Add yogurt and season the eggsLower the heat to medium-low and stir in 2 tbsp plain yogurt and 1 tbsp lemon juice. Cook for 1 minute until the yogurt is absorbed and the masala looks creamy. Return the fried eggs to the pan and turn them in the sauce so they are well coated. If the mixture looks dry, add 1 tbsp water and scrape up any browned bits from the pan.
6. Parboil the riceBring 6 cups water to a boil in a medium pot and add the drained rice. Boil uncovered for 5 to 6 minutes, just until the grains are about 70 percent cooked with a firm center. Drain immediately. The rice should bend but still show a distinct chalky center when pressed between your fingers; if it feels soft all the way through, stop cooking sooner next time.
7. Layer and steam the biryaniSpread half of the rice over the egg masala in the skillet, then tuck in the eggs and spoon a little sauce over the top. Add the remaining rice, 1/4 cup cilantro, and 2 tbsp mint in an even layer. Cover with a tight lid, reduce the heat to low, and cook for 10 minutes. Turn off the heat and rest, covered, for 10 more minutes so the steam finishes the rice without making it mushy.
8. Fluff and serveDiscard the bay leaf, cardamom pods, and cinnamon stick if you prefer not to eat them. Gently fluff the biryani with a wide spoon so the rice stays long and separate, then plate the eggs on top and spoon any masala from the bottom over the rice. Serve hot from the pan for the best texture.