Directions

• Wash and soak the rice for about 30 minutes
• Boil eggs and peel them and make slits on them
• Heat a pan with some oil and fry some onions for the fried onions and keep them aside
• In the same pan, add some oil, turmeric powder, red chili powder, salt and add the eggs and fry the eggs and keep them aside
• Take a pressure cooker and add some ghee and oil to the cooker, and roast the whole spices
• Add onions and saute them
• Add green chilies and ginger garlic paste and saute along
• Add tomatoes and cook them till they are mushy and add some salt
• In a bowl, take the curd, add chili powder, coriander powder, turmeric powder, garam masala and mix well
• Add the whisked curd mixture to the cooker and cook for 5 minutes on medium flame
• After 5 minutes, add coriander leaves, mint leaves, and mix well
• Add the soaked rice and gently mix it
• Add water (500 ml water for 300 ml rice) and check for seasoning. Add a teaspoon of salt if required
• Now place the eggs on top of the rice, add fried onions, chopped coriander leaves and close the pressure cooker
• Place the weight and cook for about 10 minutes, after 10 minutes turn off the stove and let the pressure cooker rest for about 10 minutes before opening
• Serve the biryani hot with some raita and salad by the side