Egg Biriyani / Indian Spice Egg Rice !!!!

Ingredients:

Basmathi Rice – 360 gms
Oil – 2 tbsp
Ginger – garlic paste – 1 tbsp
Bay leaves – 2
Biriyani masala – 2 tsp
Onion – 2 medium
Tomato (optional) – 1 medium
Green chili – 2
Cilantro & mint leaves – handful
Large Eggs – 3 nos.
Curd – ½ cup
Turmeric powder – 1tsp
Red chili powder – 2 tsp
lime juice – 1 tbsp
Salt to taste

Method:

Soak the basmathi rice for 30 minutes and keep aside.
Now keep the pan or pressure cooker, add 2 tbsp of oil to it & heat it on low flame, now add the bay leaves, biriyani masala and saute it for a minute.
After that, add thinly sliced onion & cook until brown (caramelization), now add the ginger garlic paste and saute it until the raw flavour goes off.
Once the raw flavour goes away, add tomatoes, turmeric, red chili powder, lime juice, green chilies, 1/2 cup (120 gms) curd / yogurt and mixed it thoroughly.
Now add water to the mixture (the ratio for 1 cup basmathi rice add 1 ½ cups water).
When the water gets boiled add the basmathi rice. Mix it slowly with the ladle and cook it for 5 minutes on medium flame.
Once the three fourth of water gets evaporated, now add broken eggs slowly one by one.
After that keep it on very low flame.
Once the egg half cooked, add finely chopped cilantro & mint and cover it with the tight lid for 15 more minutes.
Remove the lid and slowly mix the rice with flat ladle, once the rice get cooked nicely.
Serve it hot and enjoy it with onion raita & brinjal curry / thokku.