Egg Biryani

Basmati Rice – 1 ½ cups

Hard boiled eggs - 4

Onion (large) – 2 (finely sliced)

Tomato - 1 (chopped)

Ginger garlic paste – 1 tbsp

Thick yogurt – ½ cup

Mint leaves – 2 tbsp (chopped)

Chilli powder - 1 tsp

Coriander powder – ½ tsp

Garam masala powder - 1 tsp

Bay leaves – 1

Cinnamon stick - 1 inch

Cardamom – 3

Cloves - 3

Salt - to taste

Oil – 3 tbsp

Pineapple essence – ½ tsp

For garnishing – Fried onion, roasted cashew nuts, raisins, coriander leaves

1. Cook the rice with cardamom, cinnamon, bay leaves, cloves and salt with enough water and keep aside.
2. Heat oil in a sauce pan and fry onions till light brown colour.

3. Then add tomato, ginger garlic paste, mint leaves and cook well.

4. Add chilli powder, coriander powder, garam masala and mix well.

5. Add thick yogurt and stir well.

6. Cut the eggs into half and add this to the pan and cook covered 5 minutes on low flame.

7. In a pan arrange the rice and masala in layers.

8. Sprinkle pineapple essence on the top.

9. Garnish with onion, cashew nuts, raisins and coriander leaves.

10. Covered completely and cook for 10 minutes in low flame.

Serve hot with salad.