Egg Dum Biryani

Ingredients:
6 eggs
2 tbsp oil/ghee  
2 large sliced onions 
1/4 cup Mint Leaves chopped 
2-3 tsp ginger Garlic Paste
6 Green Chilies cut length wise
Half tsp Chili Powder
Half tsp Biryani Masala
1/4 tsp Garam Masala 
3/4 cup Yogurt 
Juice of half lemon 
Half cup Coriander leaves chopped 
1/3 cup Milk
Few strands of Saffron
3 cups Rice


Spices to be used while cooking rice:
4-6 Cardamoms 
2 Cloves 
1/2” Cinnamon
Half tsp cumin seeds 
2 Bay Leaves

Method:
Boil Eggs, peel and make some slits on it or poke it with a fork or a knife.
Wash rice and boil it with the spices. Drain. Keep aside
In a pan add all the oil, keeping aside 2 tbsp of for later use. Fry sliced onion until golden brown and remove ½ of the browned onions and keep it aside.
To the remaining onion, add mint, ginger garlic paste, green chilies and saute for a minute.
Add chili powder, garam masala, biryani masala and boiled eggs. Cook until the spices are well coated to the eggs.Add beaten yogurt and saute until oil separates. Add lime juice and half of the coriander leaves and mix well and turn of the heat.
Add saffron to milk and heat for a minute in the microwave.
Take a wide sauce pan with a lid and grease the pan with oil. Spread ½ the cooked rice in it. Transfer the egg mixture to the sauce pan to make the second layer. Follow this layer with the remaining rice. Sprinkle remaining oil, saffron milk, fried onions and the remaining chopped coriander leaves. Cover the pan with a well fitted lid.
Cook it on medium heat for 3-5 minutes until the pan and the rice inside gets warm. Reduce the heat to low and cook it for another 10-12 minutes