Egg Biryani

A staple family favourite in India, egg biryani is a great way to end a long day. Treat yourselves and your family to a satisfying dinner that only requires you to cook ONE dish!

Preparation

Boil Double Deer basmati rice in water with some salt.
Drain the rice and keep it aside.
Now cut the boiled eggs into two pieces and keep aside.
Soak some saffron in milk and set aside.
Heat oil in a kadhai and add bay leaf, cloves, peppercorns, cardamoms and cinnamon stick. Sauté for few seconds, add green chillies, ginger and garlic, and sauté.
Add the chopped onion and fry for 2-3 minutes till they are translucent.
Add the thinly chopped tomatoes, salt, red chilli powder and turmeric powder. Mix well and cook until the oil begins separating. Add lemon juice in between.
Add yoghurt, mix well and add the boiled eggs.
Leave only for few seconds before turning off the gas.
Heat the kadhai and add a little bit of oil, half of the cooked rice and top it with a layer of egg masala.
Sprinkle the saffron, brown onions, few coriander and mint leaves.
Spread the biryani masala powder and a tsp of ghee all over.
Add the remaining rice, the remaining egg masala, brown onions, biryani masala, saffron, coriander and mint leaves, and toss gently.
Cook for 2-3 minutes.
Serve hot with raita.