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Preparation Time: 5 minutes 

Cook Time: 20 minutes 
Serves : 4 – 5
Ingredients:
Basmati Rice/Long grain Rice: 2 cups
Onion : 1 thinly sliced 
Green chilies: 4 slit
Mint/Pudina : 1/4 cup chopped 
Cilantro/Kotimeera : 1/4 cup chopped 
Ginger garlic paste: 1 tbsp
Biryani paste/masala: 2tbsp
Yogurt : 1 cup
Water : 3 cups
Salt to taste 
For Tempering:
Cloves/lavang : 6
Green cardamom/Elachi: 2
Mace : 2
Bay leaf: 2
Cinnamon stick: 1 inch stick 
Stone flower : 1
Cashews :2tbsp
Ghee : 2tbsp
Oil : 2tbsp
For Eggs :
Eggs : 4 boiled
Egg : 1
Cumin powder/ jeera : 1/4 tsp 
Coriander powder: 1/4 tsp
Red chili powder: 1/2 tsp
Water : 1 tsp
Method:
Soak rice for 45 minutes to 1 hour.
Heat the ghee and oil in a pan and all the ingredients under for tempering and fry until the cashews turn golden. 
Add onions and green chilies and fry until onions turn translucent. Add ginger garlic paste, biryani paste/masala and fry for 30 seconds. Add mint and cilantro and fry for 2 more minutes.
Add salt, yogurt and water and once the water starts to boil, add strained rice. When the rice is almost done, cover it and simmer until completely done. ( This total process should take about 10-12 minutes. ) turn off the heat.
To prepare your eggs, mix cumin, coriander and chili powders with water and add the one egg mix well. Cut the boiled eggs into half and dip them into this mixture and fry them in a pan.
Serve the biryani hot topped with eggs and raita or Salan.