Egg Biryani

Ingredients for the Rice layer:
1 1/2 cups Basmati Rice (soaked, rinsed and drained)
2 strands Pandan/screwpine leaves (tie into a knot)
1 Cinammon stick
3 Cardamom pods
2 Cloves
Small bunch of mint & coriander leaves
1 tsp salt
6 cups Water



Ingredients for the Egg Masala:
1 tbsp ghee, butter or oil
1/2 tsp cumin seeds
Pieces of whole garam masala (bay leaves, cinammon stick, cloves, cardamom, star anise)
1/2 cup chopped onions
1 green chilli chopped
1 tsp ginger garlic paste
1 tsp cardamom powder or garam masala powder
1 tsp chilli powder
1/2 tsp turmeric powder or pinch of crushed saffron
2 tsp plain yoghurt
1 tsp lime juice
1/2 cup mint leaves
1/2 cup coriander leaves
Salt & pepper to taste
4-5 boiled eggs

Method:
For the rice, add all the ingredients for the rice (except the rice) to the water and boil till your kitchen smells delicious...
Add the drained rice and half-cooked to three-quarter cooked. Do not fully cooked. Drained and put aside.
For the Egg Masala, heat the ghee and throw in the cumin seeds till it splutter, then the whole garam masala. Add the onions and ginger garlic paste. Add the chillis, cardamom powder, turmeric powder or crushed saffron (if using), lime juice and yoghurt. Add the mint and coriander leaves. Add about 2- 3 tabelspoons of water if mixture is dry. Salt and pepper to taste. Mix it well with the boiled eggs. Turn off the gas and do the layering of egg masala and rice, starting with rice. Cover tightly and cook it on low for about half an hour or until done to your liking.
Fluff gently and serve with salad or raita.

Note: For a spicier masala, you may add more garam masala powder, coriander powder or chilli powder. For a richer masala, add more yoghurt.