Egg Biryani

Ingredients

• 8 eggs, boiled
• 2 cups basmati, soaked 30 min
• 3 onions, sliced and fried golden
• 1 cup curd
• 1 tbsp ginger-garlic paste
• 2 tbsp biryani masala
• 1 cup mint + coriander
• Saffron in warm milk
• Whole spices
• 5 tbsp ghee

Method

1. Prick the boiled eggs all over with a fork, then fry them with turmeric, chilli powder and salt until golden and blistered. The pricking lets the masala get inside.
2. Fry the onions in ghee till dark golden. Keep half aside.
3. Ginger-garlic, curd, biryani masala, salt. Cook 6 minutes into a thick gravy, then fold the eggs through gently.
4. Boil the rice in salted water with whole spices to 70% done. Drain.
5. Layer rice over the eggs, then fried onions, herbs, saffron milk and ghee.
6. Cover tight, high 4 minutes, lowest flame 18 minutes. Rest 10 before opening.