Egg Biryani

Ingredients
Basmati rice 2 - ½ cup
Hard boiled eggs 6
Onion chopped 2
Tomatoes chopped 2
Ginger 1 ½ inch piece
Garlic 3 – 4 cloves
Green chilies 3 – 4
Coriander leaves 3 tbsp
Mint leaves chopped 1 tbsp
Yogurt 2 tbsp
Ghee 2 tbsp
Water 4 ½ cups
Turmeric powder ½ tsp
Red chili powder 2 tsp
All spice powder 1 tsp
Cumin seeds 1 tsp
Cinnamon stick 1 inch piece
Cloves 2 – 3
Bay leaves 2
Cardamom powder 2 tsp
Salt to taste

Method
Wash rice thoroughly with water and soak for half an hour. 
Drain and keep aside.
Grind together garlic, ginger, green chilies and half of the coriander leaves. 
Keep aside.
Heat ghee in a deep sauce pan, add cumin seeds, bay leaves, cinnamon stick, cloves and allow crackling.
Add onion and sauté until golden brown. 
Now add green paste and stir well for 2-3 minutes.
Then add tomatoes, remaining coriander leaves, mint leaves, red chili powder, turmeric powder and cook for a while. 
Add curd in to this. 
Add all spice, enough salt and mix well. 
Make cuts on boiled eggs, put them into the masala and cook for few seconds.
Pour the previously boiled water in to this, add rice and bring to boil. 
Reduce flame, place lid and cook. 
Keep lid closed until rice is tender and cooked well. 
Mix all the contents before serving.
Garnish with chopped coriander and tomato slices.

Egg Biryani by Zarnak Sidhwa