Egg Biryani

Instructions

1. 1

   Boil the eggs until they are hard-boiled, then peel and set aside.

2. 2

   Rinse the basmati rice thoroughly and soak it in water for 30 minutes.

3. 3

   Heat 2 tbsp of oil in a large pot and fry the sliced onions until golden brown. Remove half of the fried onions and set aside for garnishing.

4. 4

   In the same pot, add the ginger-garlic paste and green chilies, and sauté for a minute.

5. 5

   Add the chopped tomatoes and cook until they become soft and mushy.

6. 6

   Add the biryani sarukulu, yogurt, garam masala, chopped cilantro, chopped mint, and salt. Mix well and cook for a few minutes.

7. 7

   Add the soaked rice and 4 cups of water. Bring it to a boil, then reduce the heat to low, cover, and cook until the rice is done and the water is absorbed.

8. 8

   In a separate pan, heat the remaining 2 tbsp of oil and lightly fry the boiled eggs until they have a slight golden crust.

9. 9

   Once the rice is cooked, gently mix in the fried eggs and garnish with the reserved fried onions.

10. 10

    Serve hot with raita or your favorite side dish.