Egg Biriyani

Ingredients

* Long grain Basmati rice - 2 cups
* Onions, thinly sliced - 2 medium sized
* Tomatoes, chopped - 1 large
* Eggs - 4
* Bay leaves - 2
* Ginger - 1 small piece
* Garlic Pods - 3/4
* Green Chillies, slit - 2 nos
* Cooking oil - 4-5 tbsp
* Cilantro, chopped - 1/4 cup
* Mint leaves, chopped - 1/4 cup
* Lemon - Half of 1 small lemon
* Pepper Powder - 1/2 tsp
* Coriander Powder - 1 tbsp
* Turmeric Powder - 1 tsp
* Garam Masala - 1 tsp
* Spice Mix - for biriyani little - Cardamon, Ainseed, Pepper,cloves,
Fennel, Nutmeg
* Biriyani Masala - 1 tsp
* Salt as Required




Method

* Boil the eggs for about 10-12 minutes on low flame till they are hard boiled.
* Peel the egg shells and line the eggs and keep it aside.
* Boil the Basmati rice in 4 cups of water with a little salt, 1/2 tsp biryani masala, 1/2 tsp pepper, Spice Mix, Bay Leaf and 1 tsp oil, till each grain is separate and almost cooked but not fully cooked.
* Sprinkle lemon juice to the rice and mix well.
* Heat a big non stick kadai and add 4 tablespoons of oil/butter/ghee.
* Add onions and saute till they are translucent.
* Add the slit green chillies, diced ginger and garlic along with some salt and stir.
* Next, add the chopped tomatoes and stir fry till it is mashed and forms a gravy.
* Now add remaining masala powder, turmeric, pepper powder and stir for a minute
* Add the chopped cilantro and mint leaves and mix well.
* Reduce the flame and add the eggs, stir till eggs are evenly coated with the gravy for 3-4 mnts
* Blend in the rice with this, without breaking the eggs.
* Keep it covered for a five minutes and is ready to serve hot.