egg biryani recipe

Ingredients:1/2 cup ghee / oil8 large eggs (hard boiled)1 large onion (finely chopped)2 flakes garlic (curshed)2 bay leaves1-inch cinnamon stick1 brown Cardamom (badi elaichi)4 green cardamom pods (chhoti elaichi)1/2 tsp turmeric powder1/2 tsp chili powder or to taste2 cups Basmati (long grain) Rice21/2 cups warm waterSalt To Taste1 tsp garam masala powder1 tbsp chopped coriander leaves3-4 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.