Egg Biryani

Steps

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1. 1
   Prepare the ground masala by combining fresh mint leaves, coriander leaves, a quarter onion, chopped ginger, 2 green chilies, 3 garlic cloves, 1 tsp coriander powder, and 2 tsp Kashmiri red chilli powder in a mixer. Add 1 tbsp water and blend until smooth and fine.
   ▶ ≈0:23
2. 2
   Transfer the prepared masala paste to a small bowl and set aside.
   ▶ ≈1:10
3. 3
   Heat 2 tbsp ghee and 1 tbsp oil in a deep pan. Add all whole spices including cinnamon, cloves, cardamom, star anise, mace, stone flower, fennel seeds, and bay leaf. Toast until fragrant.
   ▶ ≈1:18
4. 4
   Add 2 thinly sliced medium onions and sauté until they turn golden brown.
   ▶ ≈1:38
5. 5
   Add 1 roughly chopped large tomato and 1 tsp salt, then continue sautéing until the tomatoes cook down.
   ▶ ≈1:58
6. 6
   Add the prepared ground masala paste and mix well. Keep the flame on low to prevent burning and cook for about 5 minutes.
   ▶ ≈2:17
7. 7
   Add 2 cups of water (using a 1:2 ratio of rice to water). Gently mix everything together and adjust seasoning if needed. Keep the flame low until the water comes to a boil.
   ▶ ≈2:39
8. 8
   Add 1 cup (250 ml) of washed and soaked basmati rice. Gently fold it in to distribute the rice evenly throughout.
   ▶ ≈3:01
9. 9
   Drop 5 eggs into the pan to cook along with the masala and rice. Sprinkle a little salt and black pepper on the eggs.
   ▶ ≈3:27
10. 10
    Cover the pan and cook on low flame for 15 minutes, maintaining low heat throughout.
    ▶ ≈3:42
11. 11
    Turn off the heat after 15 minutes and let the biryani rest for 10 minutes to fully absorb all flavors and moisture.
    ▶ ≈3:48
12. 12
    Open the lid and plate the biryani. Serve hot as is, or with raita or your favorite side dish.
    ▶ ≈3:55