Egg Biryani

• 2 cups basmati rice, soaked for 30 minutes
• 6 eggs, hard-boiled and peeled
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1/2 cup yogurt
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/4 cup mint leaves, chopped
• 1/4 cup coriander leaves, chopped

Whole Spices:

• 2 bay leaves
• 4 cloves
• 1-inch cinnamon stick
• 4 cardamom pods

1. Heat ghee in a large pan. Add bay leaves, cloves, cinnamon, and cardamom.

2. Add sliced onions and sauté until golden brown. Remove half and set aside for layering.

3. Add ginger-garlic paste and green chilies. Sauté for 2 minutes.

4. Add chopped tomatoes and cook until soft and oil separates.

5. Add all dry spices: red chili powder, coriander powder, turmeric, and salt.

6. Add yogurt and mix well. Cook for 2-3 minutes.

7. Make 2-3 slits in each hard-boiled egg and add them to the masala. Coat them well and cook for 2 minutes.

8. In a separate pot, bring water to a boil. Add salt, bay leaf, and soaked rice.

9. Cook rice until 70% done, then drain.

10. In a heavy-bottomed pot, layer half the rice, then the egg masala, then the remaining rice.

11. Sprinkle fried onions, chopped mint, coriander, and saffron milk over the top.

12. Cover with a tight-fitting lid and cook on low heat for 20 minutes.

13. Let it rest for 10 minutes before opening.

14. Gently mix and serve hot.