Egg Briyani

Ingredients-1
1 no Onion (finely chopped)
1 no Tomato (diced)
½ tsp Ginger garlic paste
¼ tsp Shah jeera (optional)
¼ tsp Turmeric powder
½ tsp Red chili powder
1 tsp Coriander powder
2 nos Eggs (lightly beaton with 2 pinch salt)
4 tsp Oil / ghee

Ingredients-2
2 cup Basmati rice
1 cup Yogurt/curd
3 cup Water
3 tbsp Milk
3 pinch Saffron

Ingredients-3
3 nos Onion (cut lengthwise)
2 nos Tomato (chopped)
1 tsp Ginger & garlic paste
10 nos Mint leaves
5 stks Coriander leaves
3 nos Bay leaf
3 nos Cloves (karambu)
2 nos Cardamom
1 no Star anise
3 nos Cinnamon stick (small)
2 nos Kapok buds (marathi moggu)
¼ tsp Turmeric
1 tsp Red chili powder
2 tsp Coriander /dhania powder
2 nos Green chili (slit open)
1½ tsp Salt
3 tbsp Oil
2 tsp Ghee
2 tsp Ghee (for drizzling)
½ cup Coriander and mint leaves chopped
4 nos Hard boiled eggs

Method:

Hard boil 4 eggs and make criss-cross slit on one side and keep aside.
Wash and soak basmati rice in (yogurt + water + saffron mixed milk) for 10 to 15 minutes.
To make the scrambled egg curry, break open two eggs and beat slightly with 2 pinch of salt and keep aside.

(From Table -1) Heat 4 tsp oi or ghee in a pan, splutter shah jeera, add finely chopped onions and fry till golden. Add ginger garlic paste and chopped tomatoes along with turmeric, chili powder and coriander powder. Saute for 2 minutes, add the beaton eggs and scramble in the curry. When half done add the slit boiled eggs and stir fry for few seconds and switch off. Keep this aside.

Now take a wide vessel, heat oil and ghee. Add all the whole garam masalas (bay leaf, cinnamon, cloves, cardamom, star anise) along with chopped mint and coriander leaves. Fry for few seconds over medium flame and then add onions. Saute till it gets browned, add ginger garlic paste along with chopped tomatoes. Cook until soft and then add turmeric , red chili powder, corainder powder. Fry the masala till the oil separates.

Now add the soaked rice (with water and yogurt mixture) along with salt. Bring the flame to medium high, place a heavy iron tawa and place the vessel over it. Cover the vessel with tight lid and keep a pan filled with water over it.

Cook for 10 minutes over medium high flame, open and rice should look 70% cooked.

Now add the scrambled egg curry along with the boiled egg over the partially cooked rice.
Bring the flame to "low" without letting the steam outside for 15 to 20 minutes. Rice should be fully cooked by this time, better to check once during last 5 minutes to avoid too much browning on the bottom. When done switch off and let stay covered undisturbed for another 15 minutes. Now open, garnish with chopped coriander leaves and mint leaves. Add a tbsp of ghee, mix gently and serve hot with raita.