Egg Biryani

Ingredients

• 8 hard-boiled eggs
• 2 cups Basmati biryani Rice
• 3-4 tablespoons oil
• Salt to taste
• 1½ teaspoons red chilli powder 
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 2 medium onions, finely chopped
• 2-3 green chillies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1 tablespoon biryani masala
• 2 tablespoons chopped fresh coriander leaves + for sprinkling
• 3 medium tomatoes, finely chopped
• 4-5 small potatoes, peeled, par boiled, halved and deep fried
• ½ cup browned onions + for sprinkling
• 2 tablespoons chopped fresh mint leaves + for sprinkling
• 1 inch cinnamon 
• 3-4 cloves
• 2-3 green cardamoms
• 2 teaspoons screwpine (kewra) water 
• 2 teaspoons rose water
• Melted ghee for drizzling
• A large pinch of saffron, soaked in 1-2 tablespoons warm milk
• Mint raita to serve
• Fresh coriander sprig for garnish

Method

1. Take Basmati biryani Rice in a bowl. Add sufficient water and wash for 2-3 times. Add sufficient water and soak for 20-25 minutes. Drain the water.
2. Heat oil in a non-stick wide pan. Add the boiled eggs, salt, ½ teaspoon red chilli powder, and ¼ teaspoon turmeric powder, mix and sauté for 1-2 minutes. Transfer them onto a plate.
3. Heat the oil remaining in the pan, add cumin seeds and let them change colour. Add onions and green chillies, mix and sauté till golden brown. Add ginger-garlic paste, mix well and saute for 1-2 minutes.
4. Add the remaining red chilli powder, remaining turmeric powder, coriander powder, biryani masala and coriander leaves, mix and sauté for 1 minute. 
5. Add tomatoes and salt, mix well and sauté for 2-3 minutes. Cover and cook for 4-5 minutes or till the tomatoes turn soft and pulpy.
6. Add ¾ cup water, mix and cook for 1 minute.
7. Add eggs and fried potatoes and mix till well combined.
8. Sprinkle browned onions and mint leaves and mix well. Cook for 1-2 minutes. Switch the heat off. 
9. Bring sufficient water to a boil in a deep pan. Add cinnamon, cloves, green cardamoms, screwpine water, rose water and salt and mix well.  Add the drained rice, mix and cook till the rice is ¾ done.  
10. Drain the rice and spread it evenly over the egg mixture. Drizzle ghee and saffron milk. Sprinkle mint leaves, coriander leaves and browned onions. Cover with aluminium foil and place the lid on. 
11. Heat a tawa on medium heat, place the pan over it and cook for 20-25 minutes. 
12. Switch the heat off and allow the biryani to rest for 15 minutes.
13. Transfer the biryani onto a serving plate, garnish with coriander sprig and serve hot with mint raita.