Egg biryani

  1. Boil 1 litre water with 2 tbsp oil, 1 bay leaves, 1 small stick cinnamon, 2 cloves, 1 black elachi/cardamom, salt. Add 300 gms soaked rice. Cook rice till 90% only.

  2. Boil 5 eggs, 3 potatoes and prick with fork and mix with 1 tsp chilly pwd, 1/2 tsp tumeric pwd, little salt. Fry it

  3. Roast 2 tbsp corriander seeds, 4 kashmiri chillies, 1 tsp cummin seeds, 5 pepper corn, 1 javetri, 1 nutmeg

  4. In pan add 2 tbsp oil, 2 small bay leaves, 1 pc cinnamon, 1 black cardamom, 1 green cardamom, 2 cloves.

  5. After 30 sec add 2 medium sliced onions till golden brown. Add 1 tbsp ginger garlic paste on low flame for 2 mins. Add 2 chopped tomatoes. Add salt, 1/2 tumeric pwd, 2 green chilly slit. Add 1 tbsp water. Cook for 4 mins. Switch off flame and add 1/2 cup curds and ground masala. Add 1/2 tsp garam masala. Boil for 5 min on low flame. Add 1/2 cup water & boil high flame. Add boiled eggs and cook for 2 mins. Switch off flame and add corriander, mint leaves. Add boiled rice layer on top. Add ghee and fried onions on top with more corriander leaves.

  6. Cook on high flame 2 mins and low flame 8 mins.