This will feed 6 Adults.
- Eggs 12
- Basmati rice 3 cups
- Onions 5 large
- Tomatoes 3 large
- Curds 3/4 cup
- Garlic 10 cloves
- Ginger 1 inch piece
- Coriander stems
- Coriander fresh-cut copious
- Mint leaves copious
- Bay leaf 2
- Cloves 6
- Black Cardimon 2
- Star anise 1
- Jayatri 1
- Cinamon 1 inch pieces 2
- Black peppercorns 10
- Salt to taste
- Cooking oil of choice and quantity
- Cumin seeds
- Red chilli powder
- Tumeric powder
- Garam Masala or Biryani Masala
- Cashews 20-30
- Manuka / Sultana / Rasins 20-30
- Saffron about 10 threads
- Milk 1/4 cup
Collect all the ingredients.
Make a paste of the garlic, ginger and the coriander stems.
Fry the cashews and keep aside.
Warm the milk and soak the saffron in it.
Wash the rice in water; drain the water and keep on side.
Start cooking in an open cooker pot which can be sealed later.
Hard boil the eggs.
Cut all onion longitudinally. Fry 50% of the onions is sufficient oil on high heat till they become brown (caramelized).
Add the diced tomatoes and cook further. Add turmeric powder, chilli powder and the garam masala/biryani powder.
Put a pot of water to boil with the rest of the spices. Add the washed rice and let it come to a boil.
Cook till the tomatoes pieces disappear. Reduce flame completely and let the mixture cool a bit. Then add the curds and stir well. Add salt to taste. Adjust with more chilli powder and masala powder if needed.
Once the rice is 80% cooked, drain the water. Add all the de-shelled eggs on top of the masala. Add 25% of the fried onions, 25% of the coriander and 25% of the mint leaves on top of the eggs. Add the rice on top evenly. Sprinkle the saffron milk on top of the rice. Sprinkle the cashews and raisins. Evenly spread the remaining mint leaves, coriander and fried onions on top.
Now put the cooker top with the whistle and turn the heat to very low. Let it have the 'dum' for 15 minutes.