Egg Biryani with Basmati Rice

Ingredients

• Water - 4 cups
• Salt - To taste
• Ghee - 2 tablespoons
• Coriander leaves - 1/4 cup, chopped
• Mint leaves - 1/4 cup, chopped
• Yogurt - 1/4 cup
• Biryani masala powder - 1 tablespoon
• Red chili powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cardamom pods - 2
• Cloves - 4
• Cinnamon stick - 1-inch piece
• Bay leaf - 1
• Green chili - 2, slit
• Ginger - garlic paste - 1 tablespoon
• Tomato - 1 large, chopped
• Onion - 1 large, thinly sliced
• Boiled eggs - 4
• Basmati rice - 2 cups

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee in a large pot over medium heat. Add the bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
3. Add the sliced onions and cook until golden brown.
4. Add the ginger-garlic paste and green chili. Sauté for a minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they turn soft and mushy.
6. Add the turmeric powder, red chili powder, and biryani masala powder. Mix well.
7. Add the yogurt and mix until well combined.
8. Add the boiled eggs and gently coat them with the masala.
9. Add the soaked and drained basmati rice to the pot. Mix gently to combine with the masala.
10. Add water and salt. Bring to a boil, then reduce the heat to low. Cover the pot and cook for 15-20 minutes, or until the rice is cooked and the water is absorbed.
11. Remove from heat and let it rest for 5 minutes. Fluff the rice gently with a fork.
12. Garnish with chopped mint leaves and coriander leaves.
13. Serve hot and enjoy!