Ingredients for Egg Biryani

• 1 Tbsp Coriander seeds

• 1 Tsp Cumin

• ¼ Tsp Black Pepper Corns

• Small pc Nutmeg

• Mace

• 5 Dried Red Chillies

• 6 Boiled Potatoes

• 5 Boiled Eggs

• 1 Tsp Red Chilli Powder

• Pinch of Turmeric

• Little Salt

• 2 Tbsp Oil

• 2 Small Bay Leaves

• 1 pc Cinnamon

• 1 Black Cardamom

• 1 Green Cardamom

• 2 Cloves

• 2 Onions Sliced

• 1 Tbsp Ginger Garlic Paste

• 1 Tomato Chopped

• Salt to Taste

• ½ Tsp Turmeric Powder

• 2 Green Chillies finely chopped

• 250 Gms Basmati Rice

• 1 Bay Leaf

• 1 pc Cinnamon

• 2 Cloves

• 1 Black Cardamom

• Salt

• 1-2 Tsp Oil

• ½ Cup Curd

• Pinch of Garam Masala Powder

• Coriander Leaves

• Mint Leaves

• 1 Big Green Chillies

• Some Fried Onions

• 1-2 Tsp Kewra Water

• Little Ghee

Steps for Egg Biryani

• For Masala – In a pan, add coriander seeds, cumin, black pepper corns, small piece nut meg, one-piece mace, dried red chillies. Roast on low flame for a minute. • Grind spices into a fine powder. • Take 6 boiled potatoes (small-sized), 5 boiled eggs. Prick the eggs using fork. It will ensure masala reaches out well in the insides. • Prick potatoes in the same way. • Add red chilli powder, pinch of turmeric, salt. Mix them. • In a pan, heat oil and add boiled potatoes and eggs. Cook on low flame. • In another pan, add small bay leaves, cinnamon, black cardamom, green cardamom and cloves. • After about half minute, add 2 sliced onions (medium-sized). Sautee until golden brown. • Add ginger garlic paste and roast on low flame for 1 to 2 minutes. • Add chopped tomato, salt, turmeric powder, chopped green chillies. Mix well. • Add 1 tbsp water, cover and allow to cook for 4 to 5 minutes. • Basmati rice should be soaked in water before half hour in advance. • In a pot, boil water, add bay leaves, cinnamon, 2 cloves, black cardamom, salt and oil. Add rice in boiling water and cook for 5 to 6 minutes on high flame. • Strain out rice and check if they’re cooked well. • Back to the masala, tomatoes should be cooked well until tender. Add curd, spices (powdered) and stir well. • Add pinch of garam masala powder, turn flame on low and allow to cook for 4 to 5 minutes. • Turn the flame high and add half cup of water. • When the water starts boiling, add eggs and potatoes. Cover and let the masala blend for 1 to 2 minutes. • Note – do not dry out he gravy completely as it can lead to masala sticking on the pan. • Switch off the flame, garnish with some coriander on the top, mint leaves (optional), 1 big green chilli and some fried onions. • Now set a layer of boiled rice evenly on the setting. • Sprinkle 1 to 2 tsp kewra water (flavoured water). • Sprinkle some more fried onions. Add some ghee and more coriander leaves. • Switch on high flame for 2 to 3 minutes. Cover and cover on low flame for 8 to 10 minutes. • Serve hot with raita! This recipe is enough to serve 3 to 4 family members.