Egg Biriyani

Ingredients

Basmati rice (soaked and drained) – 1 ½ cups
Eggs – 3 (hard boiled)
Cinnamon stick – 1 inch piece
Green cardamoms – 2
Cloves – 3
Black peppercorns - few
Onion (thinly sliced) – 2 medium
Green chillies - 2
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Red chilly powder – 1 tsp
Coriander powder – ½ tsp
Garam masala powder – ½ tsp
Coriander leaves
Mint leaves
Cooking oil
Butter
Salt to taste

Directions

1. Heat oil in a deep pan, add the cinnamon stick,peppercorns, cardamoms and cloves and sauté for one minute. Add the onions and sauté till it becomes soft.Add green chillies.
2. Add the ginger paste and garlic paste and sauté, add the coriander leaves and mint leaves and continue to sauté for two minutes longer.
3. Add chilly powder, garam masala powder and coriander powder; sauté for a few seconds.
4. Add 3 cups of water, when the water comes to a boil, add the rice and salt. Cover and cook over high heat for five minutes.
5. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed.
6. Mix little chilly powder, coriander powder and garam masala with water. Cover the peeled hard boiled eggs in the masala and fry it in a pan with little butter.
7.Garnish the biriyani with fried boiled eggs and serve hot.