PREPARATION

1. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chili and stir well.

2. Add 4 boiled eggs and stir well.

3. Cook till eggs turns brown in color. Remove from heat and keep aside.

4. Heat 60 milliliters oil in a heavy pot, add 1 teaspoon cumin, 4 pods green cardamom, 4 pods cloves, 2 star anise, 1 bay leaf, 1 inch cinnamon stick and stir well.

5. Add 1 teaspoon ginger garlic paste and saute for 2 - 3 minutes.

6. Then, add 180 grams onions and fry till translucent.

7. Add 4 - 5 green chili and stir till onions turns golden brown in color.

8. Now, add 100 grams tomato and saute till it turns soft and pulpy.

9. Add 1 teaspoon salt, 1 teaspoon turmeric and stir well.

10. Then, add 70 grams yogurt and mix it well.

11. Add 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon biryani powder and mix it again.

12. Now, add 1 tablespoon coriander, 1 tablespoon mint and mix it again.

13. Cook for 5 - 7 minutes.

14. Add 350 grams washed rice and mix it well.

15. Then, add 500 milliliters water and mix it again.

16. Bring it to a boil.

17. Cover it with lid and cook for 5 - 10 minutes or till the water gets absorbed.

18. Now, add the cooked boiled eggs in it and mix it well.

19. Cook for another 3 - 5 minutes.

20. Garnish with coriander.

21. Serve hot.