Egg Biryani

Instructions

1. 1

   Boil the eggs until 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 tablespoons of vegetable oil in a large pan. Slice the onions and fry them until golden brown. Remove half of the onions and set aside for garnishing.

4. 4

   In the same pan, add the remaining oil, minced garlic, grated ginger, and chopped green chilies. Sauté for a minute.

5. 5

   Add chopped tomatoes, biryani masala, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

6. 6

   Add the yogurt to the pan and mix well. Cook for another 2-3 minutes.

7. 7

   Add the boiled eggs to the mixture and coat them well with the masala.

8. 8

   In a separate pot, bring water to a boil, add the soaked rice, and cook until it's 70% done. Drain the rice.

9. 9

   Layer the rice over the egg masala in the pan. Sprinkle chopped coriander and mint leaves on top.

10. 10

    Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to meld together.

11. 11

    Garnish with the reserved fried onions before serving.

12. 12

    Serve hot with raita or your choice of side dish.