|Basmati Rice||2 cups|
|Eggs soft boiled||4|
|Mixed nuts||1/2 cup|
|Cilantro and mint||1/2 cup cut|
|Fried onions||3/4 cup|
|Juice of lemon||1/2|
|Ginger and garlic||1/2 teaspoon each|
|Corainder powder||2 teaspoon|
|Red chilli pepper||1/2 teaspoon|
|Turmeric powder||1/4 teaspoon|
|Garam Masala||1/2 teaspoon|
|Green Peas - optional||1/2 cup|
Soak Basmati rice in advance
Boil basmati rice - see mutton biryani video to see the best technique to boil rice for biryani.
Boil eggs for 6 minutes
Chop tomatoes and green chillies
In a pot heat oil and add all the spices along with tomatoes and fried onions
Cook for 3 to 4 minutes till the tomatoes soften. Add 1/4 cup of hot water and cook. Stir often to make sure that the masala does not stick to the bottom.
Cut eggs into half and add to the pot along with the nuts. Cook for one to two minutes and set aside, add the juice of 1/2 lime or lemon.
In another pot make one layer of the boiled rice. Spread half of the soaked saffron water sparingly.
On top of this layer spread the egg masala evenly, sprinkle all the cilantro and mint leaves, cover this layer with another layer of boiled rice and sprinkle the remaining saffron water. Crank up the heat for two minutes, cover the pot ( you may even seal it) turn down the heat to medium, simmer, and cook for 30 minutes.
After 30 minutes the biryani is cooked, open the lid and gently mix.
Serve hot - enjoy