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.

Chicken Tikka Biryani

Servings - 2 - 3

INGREDIENTS
Rice - 415 grams
Water - 2550 milliliters, divided
Oil - 1 teaspoon
Cumin - 1/2 teaspoon
Bay leaf - 1
Cloves - 3 pods
Green cardamom - 1 pod
Black cardamom - 1 pod
Salt - 1 teaspoon
Chicken breast - 700 grams
Yogurt - 250 grams
Ginger garlic paste - 2 tablespoons
Tandoori masala - 2 tablespoons
Red chili - 1 tablespoon
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Lemon juice - 1 teaspoon
Oil - 1 tablespoon
Oil - for shallow frying
Warm milk - 45 milliliters
Saffron - 1/4 teaspoon
Oil - 50 milliliters
Onions - 130 grams
Ghee - 2 tablespoons
Green cardamom - 2 pods
Black peppercorns - 2
Cinnamon stick - 1 inch
Cloves - 2 pods
Cumin - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Green chili - 1 teaspoon
Onions - 70 grams
Tomato - 100 grams
Yogurt - 70 grams
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Fried onions - 40 grams
Marinate mixture - 90 grams
Water - 150 milliliters
Ghee
Saffron milk
Fried onions
Coriander
Mint