Egg Dum Biryani

Ingredients

• Hard boiled eggs
• Large onions, finely sliced
• Tomato, finely chopped
• Chopped coriander leaves
• Chopped mint leaves
• Thick curd/yogurt
• Ginger Garlic Green chillis paste
• Red chilli pwd
• Black Pepper
• Coriander pwd
• Lemon juice
• Salt as required
• Pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts
• Cashews (saute in ghee until it turns golden color)

Biryani Masala

• 4 cloves
• 1/2″ cinnamon stick
• 2 elaichi/cardamom
• 1/4 star anise
• 1/4 tsp shah jeera
• 5 pepper corns

Method

1. Pressure cook Basmati rice with cloves, cardamoms, cinnamon stick, marathi mogga, bay leaves, mint leaves, oil, salt. Spread the rice on a large wide plate. Allow to cool.
2. Heat oil + butter in a pan, add sliced onions, saute until caramelized. Remove half of the caramelized onions and keep aside.
3. To the remaining half caramelized onions, add garlic, ginger & green chillis paste, mint leaves, coriander leaves and saute for 2 mts. Add red chilli pwd, coriander pwd, biryani masala pwd, black pepper  and salt and combine well. Add chopped tomatoes and saute for 3 mts. 
4. Add yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. 
5. Add the eggs and saute till well coated with the masala.
6. Turn on Oven at 375F
7. In a ovenproof dish, layer the contents starting with rice, masala, caramalized onion, cashews, saffron milk.Repeat 2 or 3 times
8. Bake it for 20-25 mins covered
9. Garnish with coriander leaves