Egg Biryani

Instructions

1. 1

   Boil the eggs in a pot of water for about 10 minutes. Once done, peel and set aside.

2. 2

   Rinse the basmati rice under cold water until the water runs clear. Cook the rice in a pot with 4 cups of water and a pinch of salt until it's 70% cooked. Drain and set aside.

3. 3

   Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter.

4. 4

   Add the sliced onion and sauté until golden brown.

5. 5

   Add chopped tomatoes, green chilies, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.

6. 6

   Stir in the plain yogurt and cook for another 2 minutes.

7. 7

   Add the garam masala, fresh cilantro, and fresh mint. Mix well.

8. 8

   Gently add the boiled eggs to the mixture and coat them with the masala.

9. 9

   In a large pot, layer half of the cooked rice, then the egg masala mixture, and finally the remaining rice.

10. 10

    Cover the pot and cook on low heat for 10-15 minutes to allow the flavors to meld.

11. 11

    Serve hot, garnished with additional cilantro and mint if desired.