Egg Biryani

Method:

1. Wash and soak rice for about 30 minutes.
2. Soak the saffron in luke warm milk.
3. Heat oil in a hot pan. Add sliced onions and fry until golden brown. Set these aside to a plate.
4. Pierce the eggs randomly with a fork all over. Lightly fry the eggs in the remaining oil. Remove aside.
5. To the oil, add the whole spices and splutter for 30 seconds. Add ginger garlic paste and saute until the raw smell goes off. Add chili powder, garam masala powder. Saute just for few seconds.
6. Add yogurt, salt, mint leaves.
7. Add eggs, along with ¾ of the fried onions.
8. Stir and cook over medium low heat until the gravy thickens. Remove from fire and set aside.
9. Bring 6cups of water to a boil.
10. Add the spices and salt. Simmer for 4 minutes.
11. Add the rice and drain the rice when cooked al dente. Reserve 1 cup of the water.
12. Add half of the rice to the pot, layer the eggs along with masala.
13. Layer again with the remaining rice.
14. Sprinkle mint leaves and the rest of the fried onions. Also pour the saffron soaked milk. Sprinkle the reserved water and the kewra water.
15. Seal the pot with a tight lid or an aluminum foil.
16. Place on high heat for 5 minutes. Place the pot over a girdle on low heat for 10 minutes.
17. Switch off the stove and allow it to rest for another 10 minutes.
18. Open the biryani and serve hot with a raita.