EGG BIRIYANI

Ingredients
Biriyani rice - 2 cups, soak for 30 minutes in warm waterEgg - 4 boiled 
Big onions - 2 big chopped finely
Green chilies - 4 slitted
Coriander leaves - chopped
Mint leaves
Ghee - 3 tsp
Oil - 1 tsp Cumin seeds
Ginger Garlic paste - 2 tsp
Cashews - 10
Garam masala - 1/2 tsp
Water - 4 cups
Biriyani masala powder - 50 g (if not available, add 1/2 tsp chili powder, 1 tsp coriander powder, 2 tsp garam masala, 1 tsp salt)
Salt to taste
Saffron color
A) To fry the boiled eggs (1/4 tsp chili powder, 1/4 tsp ginger-garlic paste, 1/4 tsp coriander powder, 1/4 tsp cumin powder, 1 tsp basen flour, 1 tablespoon water) 

Method
Add 1 tsp oil, 1 tsp ghee in a deep cooking pan, add cumin seeds and let it crackle. Add big onions, 1/2 tsp garam masala, little salt and mix well. Add 2 slitted green chilies, coriander leaves, mint leaves and mix well. Add ginger garlic paste and mix well. Add cashews now. When the onion becomes golden brown in color add the biriyani masala and let the mixture cook for few mins. Now add water, salt and let it boil.

Add 2 cups of soaked rice, mix it well and close the pan with a lid until holes appears in the mixture. It is an indication that rice absorbed all the water. Now put the stove in sim mode, add extra green chilies, coriander leaves. Add 1 tsp ghee also. In the meantime, take another pan, add 1 tsp ghee, fry the boiled eggs (make small cuts in it) mixed in items A. Add this egg also into the rice and pour little saffron color and mix it well and serve the biriyani with yogurt salad.