Egg Biryani

Ingredients :

1. Basmati rice - 2 cups
2. Water - 3 ½ cups
3. Eggs - 6
4. Onion (thin-sliced) - 1
5. Ginger paste - 1 tsp
6. Garlic paste - 1 tsp
7. Green chili (thin-sliced)- 2
8. Cloves - 3
9. Black pepper - 7
10. Bay leaves - 2
11. Brown cardamom - 1
12. Green cardamom - 2
13. Red chili powder - 1 tsp
14. Coriander powder - 1 tsp
15. Garam Masala Powder - 1 tsp
16. Cinnamon sticks (thin) 3-4
17. Cumin seeds - 1 tsp
18. Vegetable oil - 4 tbsp
19. Salt to taste
20. Chopped coriander leaves

• Heat oil (3 tbsp.) in a pan.
• Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves.
• Fry for a minute. Reduce the heat.
• Add sliced onion, green chili, ginger garlic paste and fry until light golden brown.
• Add red chili powder, coriander powder, garam masala and salt. Mix well.
• Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly toss the rice upside down once, while its getting cooked.
• Meanwhile keep three eggs for boiling.
• Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
• Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
• Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
• Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
• Put the rice in the centre of the serving plate.
• Garnish with coriander leaves and serve hot.