Egg Biryani

Ingredients:

1/2 cup ghee / oil

8 large eggs (hard boiled)

1 large onion (finely chopped)

2 flakes garlic (curshed)

2 bay leaves

1-inch cinnamon stick

1 brown Cardamom (badi elaichi)

4 green cardamom pods (chhoti elaichi)

1/2 tsp turmeric powder

1/2 tsp chili powder or to taste

2 cups Basmati (long grain) Rice

21/2 cups warm water

Salt To Taste

1 tsp garam masala powder

1 tbsp chopped coriander leaves

3-4 tomatoes (thickly sliced) to garnish

Preparation:

Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
Carefully prick the eggs with a fork and add to the pan.
Stir in turmeric, chili powder and fry for about 5 minutes.
Add pre-soaked rice and stir slowly and carefully for 2 minutes.
Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed. Sprinkle garam masala powder over it.
Garnish egg biryani with chopped coriander and tomato slices, serve hot.