Egg Biryani

Ingredients:
Eggs --6
Basmati rice --2 cups
Oil --2 tablespoons
Bay leaves - 2
Cinnamon --1 inch stick
Green cardamoms --4
Cloves -- 4
Onion --1 medium
Ginger garlic paste --2 tsp
Curd (Yogurt) -- 1cup
Fresh coriander leaves,chopped --1 cup
Fresh mint leaves ,chopped--1 cup
Red chilly powder --1 tsp
Coriander powder--1 tsp
Turmeric powder--1/4 tsp
Cumin seeds -- 1/2 tsp
Green chilly -- 4 
Sliced ginger--1/2 inch stick
Fried onion -- 1 cup
Yellow color / Saffron (soak in 2tbsp water) -- Pinch
Salt to taste

Preparation:

• Soak basmathi rice in water for 30 mins and drain the water.Eggs should be hard boiled,peeled and halved.
• To prepare fried onion slice onion and deep fry in oil till they are golden brown.
• In a deep pan add water and when the water comes to boil add the soaked rice ,cumin seeds ,cover and cook  on high heat for five minutes or till the rice is 80% cooked.Immediately drain the water and keep the rice aside.
• Heat  oil in a deep pan. Add  bay leaves, cinnamon, cardamoms and cloves and saute for one minute. Add onions and saute till soft. 
• Add  ginger garlic paste and saute till fragrant.Add  chilly powder, turmeric powder ,coriander powder,salt to taste and saute for few seconds. 
• Add curd and saute for two minutes. Add  coriander leaves and mint leaves,sliced ginger,green chilly and continue to saute for two minutes longer.  
• When the masala is cooked well add halved eggs and cook for 5 minutes,mix gently.
• Now spread rice on  egg masala add yellow color or saffron,spread fried onion , mint leaves and cilantro.
• Cover the pan with Aluminium foil and close the lid . 
• Place a tawa on the stove and then place the biryani pan on the tawa,lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed. 
• Transfer the biryani to a platter and serve hot egg biryani with mirchi ka salan ,raitha.