Egg Biriyani

Basmati rice	1/2 kg
Water	4 cups
Eggs	6 nos
Onion (thin sliced)	1 nos
Ginger paste	1 tsp
Garlic paste	1 tsp
Green chilli (thin sliced)	2 nos
Cloves	3 nos
Black pepper	7 nos
Bay leaves (Karuva Ela)	4 nos
Green cardamom	2 nos
Red chilli powder	1 tsp
Coriander powder	1 tsp
Garam Masala Powder	1 tsp
Cinnamon sticks (thin)	4 pieces
Cumin seeds	1 tsp
Vegetable oil	5 tbsp
Chopped coriander leaves
Salt to taste

Hard boil 3 eggs, peel it, cut each of them into two halves and keep aside. Beat the remaining 3 eggs in bowl and add a pinch of salt. Heat 2 tbsp of oil in a pan and pour egg mix into it. Stir well till it becomes golden brown and keep it aside. Clean the basmati rice, soak in water – drain and keep aside.

Heat 3 tbsp oil in a pan, add cumin seeds, cardamom, cinnamon sticks, cloves, black pepper & bay leaves. Fry for a minute in low flame. Add the onion slices, chopped green chilly, ginger garlic paste and fry till the onion turns light brown. Now add the red chilli powder, coriander powder, garam masala and salt to taste. Mix well, sauté till it gives out a nice aroma. Add the rice, pour 4 cups of water, cover the pan and cook for 20 mins in low flame. Stir in between to turn the rice upside down, add the fried egg pieces. Garnish the egg biriyani with boiled egg slices & coriander leaves.