Egg Biryani

Ingredients
Group I for the Rice

• Basmathi Rice - 2 cup (160 ml each cup)
• Coconut milk - 1 cup
• Lemon Juice - 1 tsp
• Mint leaves - few
• Oil - 1 tbsp
• Salt to taste

Dry Spices for the rice

• Black Cumin - 1/2 tsp
• Bay leaves - 2
• Cinnamon - 2 (1 inch each)

Group II for the Masala

• Boiled eggs - 4-5 (cut into half)
• Oil - 5 tbsp
• Coconut Milk - 1/4 cup
• Mint - 1 Bunch (chopped)
• Ginger garlic paste - 1 1/2 tbsp
• Coriander leaves - 2 handfuls
• Tomatoes - 3
• Green chillies - 6 (Slitted)
• Fried Onions -  approximately 2 medium size
• Coriander powder - 1 tsp
• Lemon Juice - 1 tsp
• Garam masala powder - 1 tsp
• Chilly powder - 1 tsp
• Any Readymade Biryani masala powder - 1 tsp (egg, chicken or mutton)
• Turmeric powder - 1/4 tsp

Dry Spices for the Masala

• Black cumin - 1/4 tsp
• Cinnamon - 4 pieces (1 inch each)
• Cloves - 8
• Cardamom - 2
• Aniseeds - 1/4 tsp
• Bay leaves - 2

Method

Preparation of the rice

• Soak the rice for 1/2 an hour.
• Heat oil in the pressure cooker, on high medium flame.
• Splutter the dry masalas(for the rice) &  add the mint leaves(few).
• Add 1 cup of coconut milk & 3 cups of water to the rice. 
• Add salt and lemon juice.
• Cover the cooker when water starts bubbling.
• Simmer the flame & do not let the cooker to whistle.
• Let it cook for 15 minutes.
• Now open the cooker & transfer the rice to another large vessel.
• Spread the rice using fork & allow it to cool slightly.

Preparation of the masala

• Heat oil in the pan on high medium flame.
• Splutter the dry masalas (for the masala) & add the ginger garlic paste.
• Fry well till the oil separates. Add the chopped tomatoes & continue frying till it becomes mashy.
• Now add the mint leaves & fried onions.
• Now add chilly powder, turmeric powder, garam masala powder, coriander powder, biryani masala powder & salt.
• Fry for 2 minutes.
• Add the coconut milk & mix well. Simmer the flame.
• Cover & cook till it becomes thick & the oil separates from the masala.
• Add the chopped coriander leaves, lemon juice & the eggs.
• Mix well but gently for 5 minutes.
• Switch off the flame & cover it for 5 minutes.
• Now spread this masala on top of the rice & mix gently till it gets incorporated.
• If you wish you can keep the rice in dum for 10 minutes or serve immediately with raita.

Tips for the recipe - While preparing the rice you can also use ghee instead of oil for better taste. Briyani tastes good when there is enough oil. So it is not necessary to drain the oil completely from the fried onions.