Egg Dum Biryani 1

Ingredients:

6 eggs boiled
Salt
1 tsp red chilli powder
1 tsp ginger garlic paste
3 onions sliced
10 cashews chopped
10 raisins
2 tbsp oil

For the gravy:
  2 small onions sliced
  1 cup tomato puree
  2 tsp ginger garlic paste
  2 tbsp ghee/oil
  3 tsp garam masala powder
  1 tsp turmeric powder
  Salt

To be ground to a paste:
  1 cup coriander leaves
  8 mint leaves
  3 green chillies
  1 tbsp coriander seeds
  1 tbsp cumin seeds
  3 cloves
  Small piece of cinnamon

For the Rice :
  2 cups basmati rice soaked for half an hour
  3 cloves
  Small piece of cinnamon
  2 cardamom
  2 bay leaves
  Half tsp shahi jeera
  2 tbsp chopped coriander leaves
  Salt

Method:

• Marinate the boiled eggs with ginger garlic paste, salt and chilli powder and keep aside for 15 minutes
• Heat 1 tbsp oil in a pan and fry the sliced onions till it turns brown. In the last minute add cashew and raisins and fry for a minute. Keep aside
• Heat the remaining 1 tbsp oil in the same pan and saute the marinated eggs till it turns brown
• You may cut the eggs into half after the above step or keep it whole
• To make the rice Boil water and add cloves, cinnamon, cardamom, bay leaves, shahi jeera, coriander leaves and salt. Then add rice and cook it till it is 90% done. Drain it and spread on a plate to cool. Remove 1 cup of rice and mix yellow food colour to it
• Make a fine paste with the ingredients mentioned under 'to be ground to paste'
• To make the gravy Heat ghee/ oil in a pan and fry the sliced onions till it turns translucent
• Then add ginger garlic paste and saute for 2 minutes. Add the tomato puree and fry till oil leaves the sides of the pan. 
• Now add garam masala powder, turmeric powder and the ground paste. Fry well for 10 minutes till it becomes dry
• Now add the boiled eggs. Keep 1 egg for the garnish. Check for seasoning
• To assemble the biryani apply little ghee on a large pot and spread half of the egg gravy. Then Spread half of the rice, brown onions. Now spread the remaining egg gravy, rice, coloured rice, onions, coriander leaves. Cover it tightly
• Heat a tawa on low flame and keep the pot on the tawa for 30 minutes. Serve with raita