Long grain Basmati rice – 2 cups
Onions, thinly sliced – 2 medium sized
Tomatoes, chopped – 2 large
Eggs – 4
Bay leaves – 2
Ginger Paste – 1 tsp
Garlic Paste – 2 tsp
Slit Green Chillies – 4 nos
Cooking oil – 4 to 5 tbsp
Cilantro, chopped – 1/4 cup
Mint leaves, chopped – 1/4 cup
Lemon – Half of 1 small lemon
Chilly Powder – 1 tsp
Coriander Powder – 1 tbsp
Turmeric Powder – 1/2 tsp
Biriyani Masala Powder – 2 to 3 tsp
Salt – to taste
Pepper Powder – 1/2 tsp
Oil – 3 tbsp
Boil the eggs for about 10-12 minutes on medium low flame till they are hard boiled. (You can add a little salt while boiling the eggs to prevent it from cracking.)
Peel the egg shells and cut each egg into 2 halves and keep it aside.
Boil the Basmati rice in 6 cups of water with a little salt, 1/2 tsp biryani masala and 1 tsp oil, till each grain is separate and almost cooked but not fully cooked. (Add more water, if needed so that the rice doesn’t stick together). The biriyani masala will impart a good aroma to the rice. Drain excess water if any and keep it aside.
Heat a big non stick pan or wok and add 3 tablespoons of oil.
Add onions and saute till they are translucent.
Add the slit green chillies, bay leaves, 1 tsp ginger paste and 2 tsp garlic paste along with some salt and stir fry for a minute.
Add the chopped cilantro and mint leaves and mix well.
Next, add the chopped tomatoes and saute till it is cooked and mashed.
Now add 2 tsp of biriyani masala powder, 1 tsp chilly powder, 1/2 tsp turmeric and 1 tbsp coriander powder and stir fry for a minute. Add little water to form a gravy.
Sprinkle lemon juice and mix well.
Reduce heat and stir in the rice gently, till the rice is evenly coated with the gravy.
Sprinkle some salt and pepper on the eggs and add it to the rice and keep it covered for a five minutes.