Hyderabadi Egg Dum Biryani

4 eggs

1 cup basmati rice

2 + 1 tbsp ghee

2 green cardamoms

1/2 inch cinnamon stick

5 black peppercorns

2-3 cloves

2 bay leaves

2 medium-sized sliced onions

2 tsp ginger garlic paste

1 tsp red chilli powder

1/2 tsp turmeric powder

2 slit green chillies

Salt to taste

1/2 cup yoghurt

2 tbsp fresh cream

1/2 cup deep-fried onion slices

1/2 cup fresh mint leaves

1/2 cup fresh coriander leaves

1 tsp juice of a lemon

1 tsp biryani masala powder

For the green masala :

1/2 cup coriander leaves

1 green chilli

1/2 inch ginger

2 garlic cloves

Grind the above ingredients into a smooth paste and keep aside.

Wash basmati rice and soak in water for 20 mins. Peel the hard-boiled eggs, make cuts on it and keep aside
In a pan heat 1 tsp ghee, add a little salt, turmeric powder, chilli powder. Drop in the eggs and saute for 5 mins and keep aside.
In cooker heat 1 tbsp ghee, add whole spices, fry for a second and add the soaked rice draining all the water
Fry for 2 mins, add salt, 1.5 cups water and cook for 2 whistles
In a pan heat remaining 2 tbsp ghee, fry sliced 0nions, slit green chillies for 5 mins
Now add the ginger-garlic paste and fry till the raw smell disappears
Add the green masala and fry for 5 mins
Add chopped tomato and cook till they turn pulpy
Add the remaining turmeric, chilli powder, biryani masala powder, curds and fresh cream and cook for 2-3 mins
Add the roasted eggs to the masala, and cook for 5 mins, till it is well blended with it
Finally, add lime juice and mix it
Spread the cooked rice over the prepared masala, sprinkle chopped coriander leaves, mint leaves, fried onions and cover with a tight lid and cook for 5 mins on a low flame
Serve hot with any raita

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