• Difficulty: Medium

Ingredients

For Rice

• 2 cup Basmati Rice(Soaked for 30 minutes))
• 1 Bay Leaf
• 4-5 Peppercorns
• 2-3 Green Cardamom
• 2 Black Cardamom
• 1 inch Cinnamon Stick
• Few Strands Mace
• 1 tsp Cumin Seeds
• 3-4 Cloves( Laung)
• 1 tsp Oil
• 1 tsp Salt

For Gravy

• 4 Eggs Boiled and Peeled
• 2 tbsp Pure ghee (You can use refined oil or Mustard oil)
• 2 Onions (sliced)
• 2 tbsp Tomato puree(home made)
• 1 tsp Ginger-Garlic Paste
• 50 g Curd
• 1 tsp Caraway Seeds
• 1/4 tsp Turmeric powder
• 1 tsp Chilli powder
• 2 1/2 tsp Garam masala powder (I have used Meat masala)
• 1 tsp Coriander powder
• 1 tbsp Fresh cream
• 2 tbsp Fresh coriander leaves
• Few Fresh Mint leaves
• Water

For Dum

• Silver foil (enough to cover the pot)
• 1 tbsp Milk
• Few strands Kesar

For Garnishing

• 2 tsp Fresh coriander leaves
• 2 tbsp Fried Onion
• 3-4 Cashewnuts (Optional)
• 2 Eggs boiled (halved)

Instructions

Method for cooking rice

1. Wash basmati rice properly and soak it for 30 minutes.
2. After soaking for 30 minutes, boil rice in a big pan and add bay leaves, peppercorns, cloves, green cardamom, black cardamom, mace, cumin seeds. ( These whole spices will give you a nice aroma after all biryani is all about flavor and aroma) Please make sure that rice has to be cooked just 3/4th. Remove the pan, drain the rice immediately, and run through clean tap water. Keep aside.

Method for cooking Egg masala

3. Heat oil in a pan or kadhai. Add onion and give it a stir. Cook till golden brown. Add ginger-garlic paste and saute for a minute.
4. Add turmeric powder, chiili powder, garam masala powder, salt, little water and cook till the masala starts leaving oil.
5. Now add tomato puree, fresh cream, fresh coriander leaves, fresh mint leaves, and curd. Cook for 2-3 minutes till the water is evaporated.
6. Add boiled eggs (you can use the whole egg or you can cut into two halves) (before adding eggs to masala fork it with the help of fork ) and cook enough till the eggs absorb masala and flavors.
7. Place a thick-bottomed pan or any utensil which you can cover with a silver foil and use it for dum.
8. Put one layer of gravy masala and 1-2 pieces of eggs in a pan and one layer of 3/4th cooked rice. Repeat the process until both masala and rice is over.

Method for Dum

9. Heat milk( lukewarm level), add Kesar, give it a stir and sprinkle it on rice.
10. Cover the pan with silver foil and place a heavy lid (preferably glass lid) on the foil. Cook on a low flame for 5-7 minutes so that all the aroma and flavors are mixed properly and rice is cooked.
11. Open the lid and remove the silver foil. Garnish with coriander leaves, fried onions. If you want you can also use fried cashew nuts for garnishing.
12. Serve hot with raita, salad, and chutney.