1For preparing this easy lunch/dinner recipe, wash and soak rice for about 30 minutes.
2Soak the saffron in luke warm milk.
3Heat oil in a pan over moderate flame. Add sliced onions and fry until golden brown. Once done, keep them aside in a plate.
4For preparing eggs, hard boil the eggs and pierce them randomly with a fork.
5Lightly fry the eggs in the remaining oil. Remove and keep aside.
6Take some oil in a pan, add the whole spices and cook till they begin to splutter.
7Add ginger and garlic paste and saute until the raw smell goes off.
8Add chili powder and garam masala powder.
9Saute just for few seconds. Now, add yoghurt, salt and mint leaves.
10Add eggs, along with ¾ of the fried onions, stir well and cook over medium-low heat until the gravy thickens. Remove it from the stove and set aside.
11For preparing the biryani, bring 6 cups of water to a boil and add the spices and salt.
12Allow it to simmer for 4 minutes.
13Add the rice and drain it when cooked al dente.
14Reserve 1 cup of the water.
15Add half of the rice to the pot, layer the eggs along with masala.
16Layer again with the remaining rice. sprinkle the mint leaves and the rest of the fried onions.
17Also pour the saffron soaked milk.
18Sprinkle the reserved water and the kewra water.
19Seal the pot with a tight lid or an aluminum foil.
20Place on high heat for about 5 minutes.
21Place the pot over a girdle on low heat for 10 minutes.
22Switch off the stove and allow it to rest for another 10 minutes.
23 Open the biriyani and serve hot with a flavorful chutney.