Step-by-Step Instructions

1. 1.Fry the Eggs

   Heat cooking oil in a large pot. Add the boiled eggs and fry them until they are golden brown on all sides. Remove the fried eggs and set aside.

2. 2.Fry the Onions

   In the same oil, add the sliced red onions. Fry them over medium heat, stirring occasionally, until they turn deeply golden brown and crispy. Remove the fried onions and set aside, reserving some for garnish.

3. 3.Sauté Whole Spices and Aromatics

   In the remaining oil, add mace, cloves, bay leaf, cinnamon stick, star anise, cumin seeds, and dried red chilies. Sauté for about 30 seconds until fragrant. Then, add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

4. 4.Cook the Masala Base

   Add the tomato puree to the pot and cook for 3-4 minutes, stirring frequently, until the moisture reduces. Stir in red chili powder, turmeric powder, coriander powder, and garam masala. Mix well and cook for another 2-3 minutes until the oil starts to separate from the masala.

5. 5.Combine with Fried Onions and Eggs

   Add about half of the fried onions (from Step 2) to the masala and mix. Pour in 1 cup of water and bring to a simmer. Gently add the fried eggs to the masala, ensuring they are coated.

6. 6.Add Rice and Water

   Carefully add the soaked basmati rice over the egg and masala mixture. Sprinkle chopped fresh coriander leaves on top. Pour in the remaining 3 cups of water and add salt to taste. Gently stir to combine all ingredients without breaking the rice grains.

7. 7.Cook the Biryani

   Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and cook for 15-20 minutes, or until all the water is absorbed and the rice is fully cooked and fluffy.

8. 8.Serve

   Once cooked, turn off the heat and let the biryani rest for 5-10 minutes (dum). Gently fluff the biryani with a fork or spatula. Serve hot, garnished with the remaining fried onions and fresh coriander.