Step-by-Step Instructions

1. 1.Prepare Basmati Rice

   In a pot of boiling water, add cumin seeds, whole garam masala (cinnamon, bay leaf, star anise, black cardamom, green cardamom, cloves, mace), mint leaves, coriander leaves, lemon juice, and salt. Add the pre-soaked basmati rice and cook until it is 80% done. Drain the rice and set aside.

2. 2.Prepare the Gravy Base

   In a separate pot, heat oil or ghee. Add bay leaf and cumin seeds. Once fragrant, add slit green chilies and ginger-garlic paste. Sauté until the raw smell disappears. Add turmeric powder and mix well.

3. 3.Add Tomato Puree and Spices

   Pour in the tomato puree and cook until it thickens slightly. Add fried onions, fresh mint leaves, and coriander leaves. Stir in red chili powder, salt, garam masala powder, and coriander powder. Mix thoroughly.

4. 4.Incorporate Curd and Lemon

   Add lemon juice and curd to the gravy. Mix everything well and cook until the oil starts to separate from the mixture, indicating the gravy is well cooked. Add black pepper powder and stir.

5. 5.Add Boiled Eggs

   Gently place the boiled eggs into the prepared gravy. Carefully coat the eggs with the gravy.

6. 6.Layer the Biryani

   Layer the 80% cooked basmati rice over the egg gravy. Spread it evenly. Top with fresh coriander leaves, mint leaves, and a generous amount of fried onions.

7. 7.Dum Cook the Biryani

   Cover the pot tightly with a lid and cook on low heat for 20 minutes for dum. This allows the flavors to meld and the rice to cook completely.

8. 8.Serve Egg Biryani

   Once done, gently fluff the biryani with a fork. Serve hot with raita, sliced onions, and a lemon wedge.