Egg Biryani by Sanjana Das

Add 4 tbsp Refined Oil, 2 pieces Clove, 2 pieces Black Cardamom, 0.25 tsp Black Pepper, and 0.5 tsp Jeera to The Upliance jar. The device will sauté for 30 seconds on low heat. Then, add 1 piece chopped Green Chilli, 5g peeled and chopped Ginger, and 10 cloves peeled and chopped Garlic. The Upliance will chop and sauté for 10 seconds on low heat. Next, add 2 pieces hand-chopped Onion and sauté for 6 minutes on low heat until softened.

Add 40 leaves cleaned Mint Leaves, 0.75 tsp Salt, 1 tbsp Chicken Biryani Masala, 100g Tomato Puree, 200g diced Potato, and 100g Water to The Upliance jar. The device will mix for 5 seconds. Then, it will continue to sauté the mixture for 10 minutes on low heat, allowing the potatoes to cook partially and flavors to meld with automatic stirring.

First, add 2 pieces Egg with 700ml Water and 0.5 tsp Salt to The Upliance jar and boil for 12 minutes on low heat. Once done, remove and peel the eggs. Strain the pre-soaked 140g Basmati Rice (soaked for 1 hour outside). Add the strained rice, 250g Water, and the peeled boiled Eggs to The Upliance jar. Place Silver Foil over the ingredients in the jar. The Upliance will then cook the biryani in stages: first for 7 minutes on low heat, then mix briefly for 3 seconds, followed by a final cook for 20 minutes on low heat.

Once cooking is complete, carefully remove the Silver Foil from The Upliance jar. Garnish the Biryani with 2g cleaned Mint Leaves and the caramelized onions prepared earlier. Let the Biryani rest for 5 minutes after plating for it to fluff out before serving. The dish is ready!