Dimer biryani is a flavorful biryani where rice is cooked with coconut milk and yogurt/curd and topped with fried masala eggs. 
When you cook it in a pressure cooker, you can cook the biryani from start to finish in 20 minutes as there is no need to soak the rice. 
Preparation Time: 5 minutes 
Cook Time: 20 minutes 
Serves : 4-5
Onion: 1 large sliced 
Tomato: 1 large chopped 
Green chilies: 4 slit 
Potatoes: 2 medium peeled and diced
Ginger garlic paste: 1 tablespoon 
Yogurt : 3 tablespoons 
Coconut milk: 1 cup
Red chili powder: 1/4 teaspoon 
Rice: 1 1/2 cups washed and drained 
Salt to taste 
For Eggs:
Eggs : 4 hard boiled
Red chili powder: 1/4 teaspoon 
Turmeric: 1/4 teaspoon 
Salt to taste 
For Tempering:
Green cardamoms/Elachi: 6
Cloves/Laung: 6
Cinnamon: 2″ stick 
Heat 2 tablespoons of ghee in a pan and add all ingredients listed for tempering and fry for 1 minute. Add onions and green chilies and sauté till they turn translucent, this should take about 2 minutes. 
Add ginger garlic paste and fry for 30 seconds. Add tomatoes and cook for 1 minute. Add potatoes and cook for 1 minute. Add yogurt, coconut milk, water, red chili powder, rice and salt, mix well. Bring it to a boil and cook on medium heat for 15 minutes stovetop or 3 whistles in a pressure cooker. 
In the meantime, cut the boiled eggs in half, heat 1 tablespoon of ghee in a pan and fry them by adding listed ingredients.
Turn off the stove and serve hot with raita topped with masala eggs.
Blogging Marathon #62, week 4, day 3.

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