Egg Biryani

Ingredients

Oil 1 tsp, Ghee 1 tsp
Boiled Eggs 4
Mint leaves 1 cup
Chopped coriander 1 cup
Onions 3 Medium
Green Chillies 2 Slit
Green cardamon 2
Cinnamon small stick
Black cumin seeds 1/2 tsp
Garsam masala 1/2 tsp
Turmeric powder pinch
Chilli powder 1/2 tsp
Salt to taste 
Basmati rice 2 cups
Bay Leaf 2
Clove 3
Curd 1 cup

Method

Wash and peel boiled eggs. Make slits on all sides of eggs, fry them in oil for few minutes and keep them aside. 

Soak basmati rice in water for 30 mins. Drain and cook them in water, 1 clove, bay leaf and 1/2tsp salt. Once the rice is half cooked drain the excess water and keep it aside.

Now take a heavy bottomed vessel or a big handi. Add oil, ghee, cloves, cardamon, cumin seeds and onions fry till they change colour. Then add chillies, 1/2 cup mint leaves and coriander, chilli & turmeric powder, garam masala, salt, curd and mix well. Once the oil starts to appear in the masala add eggs and cover with lid for few minutes. Add 1 layer of the half cooked rice on top of masala and spread evenly. Then add the remaining mint leaves and coriander and add the rice as a 2nd layer. Add some ghee, and saffron mixed milk on the rice and cover the lid. Let it cook on low flame for about 10 mins.

Once done, mix the rice carefully with a thin spatula and garnish with some coriander and serve hot with raita!