Egg Biryani

Ingredients:
Basmati Rice - 3 Cups
Eggs - 3 to 4
Onion - 1 (Large - Thinly Sliced)
Tomatoes - 3 (Medium)
Green Chillies - 6 to 8 (Adjust according to ur taste)
Ginger-garlic Paste - 1 tbsp.
Turmeric Powder - 1/4 tsp.
Red Chilli Powder - 1 tsp.
Bay Leaves - 2
Cloves - 3
Cardamom - 3
Cinnamon Stick - 2
Star Anise - 2
Coriander Leaves - 1 Cup (Roughly Chopped)
Mint Leaves - 1 Cup (Roughly Chopped)
Salt - To Taste
Oil - 1 tbsp.
Ghee - 2 to 3 tbsp.
Water - 5 Cups

Method:

Soak the basmati rice for 30 mins.Drain the water completely and set it aside.

Thinly slice the onions,chop the tomatoes and slit the green chillies lengthwise
and keep it aside.

Heat a pressure cooker with some oil and ghee and add the whole spices
(bay leaves,cloves,cardamom,cinnamon sticks and star anise) and fry for
few seconds.

Then add onions and green chillies and fry till the onions are transculent.

Now add ginger-garlic paste and fry till the raw smell leaves.

Add roughly chopped corainder leaves and mint leaves and stir it well.

Add chopped tomatoes and a pinch of salt and stir it well.Let it cook
until the tomatoes are soft and mushy.

Now add turmeric powder,red chilli powder and enough salt and mix it
well.

Then add the drained basmati rice and fry for a minute or two.

Add  5 cups of water and stir it well until everything is well blended.

Let it boil.Now add the eggs and mix it well.

Cover the pressure cooker and cook for 1 whistle.After the 1st whistle,reduce
the flames to low and let it cook for another 2 mins.

Exactly after 2 mins switch off the stove and wait for the pressure to release.

Once the pressure is released,take the eggs out and put them into cold water
and let it cool for 10 to 15 mins.Then remove the shells from the eggs and keep
it aside.

Before adding the eggs,stir the cooked rice for once and then add the eggs so that
the eggs don't break.

Transfer the biryani to a serving bowl.Serve it hot with raita.