1) Wash 1.5 cups of Basmati rice thoroughly until the water runs clear.
2) Cover rice completely with water and soak for about 30 minutes.
3) In a large pot, bring 5 cups of water to a boil.
4) Add 1 tbsp oil, 1 tsp lemon juice, 1/8 tsp salt, 1 star anise, 1 cinnamon stick, 2 cardamoms & 2 cloves to the water.
5) Drain the excess water from the soaked rice, and add to the boiling water.
6) Return water to a full rolling boil. Then, boil for 5 more minutes
PRO TIP: Do not overcook the rice - we will cook it more later!
7) Remove from heat, strain rice, and set aside.
8) Add 1/4 cup warm milk and 20 saffron strands to a small bowl - mix. Set aside to soak for 30 minutes.
9) Score 6 peeled hard boiled eggs by lightly running the edge of your knife down the sides of the eggs.
PRO TIP: Use a small 'paring' knife!
10) Add 1/2 cup yogurt, 1 tsp coriander powder, 1 tsp red chili powder, 1/4 tsp turmeric powder and 2 tbsp biryani masala to a small mixing bowl. Whisk Until Smooth.
PRO TIP: Does your Biryani Masala have whole spices? Try sifting to remove them if you prefer!
11) Add scored eggs, 4 sliced green chilies, 2 tbsp chopped mint leaves, and 2 tbsp chopped coriander leaves.
12) Mix well and set aside to marinate.
13) Heat 2 tbsp of ghee and 1 tbsp of oil in a non-stick pan.
14) When the oil is hot, add 1 tsp cumin seeds, 2 bay leaves, 1 cinnamon stick, 4 green cardamoms, 3 cloves, 4-5 peppercorns and sauté the whole spices for a few seconds or until fragrant.
15) Add 1 cup of sliced onions and sauté for 3 minutes until they are light golden in color.
16) Reduce heat to medium, add 1 tbsp ginger-garlic paste and sauté for 2 minutes.
PRO TIP: Be careful, the oil might splatter!
17) Add 2 tbsp cashews and cook for 1 minute.
18) Add 1 cup of sliced tomatoes and cook for 3-5 minutes until they turn mushy and the oil seeps from the mixture.
19) Add the marinated eggs + yogurt and stir quickly and thoroughly until combined.
20) Cook for 5-7 minutes or until the raw smell is gone.
21) Add 1/2 tsp garam masala powder, a big pinch of salt and mix well again.
22) Once mixed, add 1/2 cup water and mix well.
23) Cook for 5 more minutes, or until the gravy thickens up. Turn off the heat. Remove it from the stove and set aside.
24) Add half of the biryani rice to the bottom of an oiled pot.
25) Place eggs evenly on the rice, then spread the gravy evenly in between them.
26) Cover the eggs and gravy with the remaining rice.
27) Pour the saffron milk evenly over the top.
28) Sprinkle 1 tbsp mint leaves, 1 tbsp coriander leaves, and 2 tbsp fried onions over it.
PRO TIP: Add a bit of water (1-2 tbsp) to help with steaming the hyderabadi egg biryani.
29) Seal the rice and gravy filled pot with an aluminum foil and cover tightly with the lid.
30) Cook on low heat for 15-20 minutes. Turn off the heat. Let it rest for 5 minutes.
31) Serve with raita or chutney!
Notes for dairy-free: use a plant based yogurt alternative for anda biryani masala.