Ingredients

• 4 eggs (boiled and peeled)
• 1 cup basmati rice
• 2 big onions thinly chopped
• 2 tomatoes thinly chopped
• 2 tablespoon yogurt
• 2 green chillies chopped
• 4-5 cloves garlic chopped
• 1 inch ginger minced
• 1 bay leaf
• 2-3 cloves
• 2-3 peppercorns
• 1 inch cinnamon stick
• 1 black cardamom crushed
• 1 green cardamom crushed
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 2 teaspoon biryani masala powder
• A pinch of saffron
• 2 tablespoon milk
• Vegetable oil
• ghee
• 1 cup Brown onions
• 1/2 teaspoon fresh lemon juice
• Fresh coriander leaves chopped
• Few mint leaves chopped
• Salt to taste

Instructions

1. Boil the basmati rice in water with little bit of salt. Drain and keep aside. Slit the boiled eggs into two pieces. Keep aside. Soak the saffron in milk and set aside.
2. Heat the oil in a kadhai. Add bay leaf, cloves, peppercorns, cardamoms and cinnamon stick.
3. Saute for few seconds. Add green chillies, ginger and garlic. Saute for few more seconds.
4. Add chopped onion, fry onion for 2-3 minutes until translucent. Add the thinly chopped tomatoes. Add salt, red chilli powder and turmeric powder.
5. Mix well and cook until oil begins separating, it will take about 5-6 minutes. In between add lemon juice.
6. Add curd and mix well. Add the boiled eggs. Mix very gently. Leave only for few seconds and turn off the gas. Now lets make the layers for biryani. Heat the vessel with deep shape. Drizzle little bit of oil, add half of the cooked rice, top with the layer of egg masala. Spread little amount of saffron with milk, brown onions and sprinkle few coriander and few mint leaves. Spread little bit of biryani masala powder. Again pour a tsp of ghee all over, spread some rice, remaining egg masala, brown onions, biryani masala, saffron, coriander and mint leaves.
7. Toss very gently, cook only for 2-3 more minutes. Serve hot with raita or eat as it is. They are yummy.

Notes