Ingredients

• Eggs,hard boiled , peeled and halved 6

• Basmati rice,soaked and drained 1 1/2 cups
• Oil 2 tablespoons
• Cinnamon 1 inch stick
• Green cardamoms 2
• Cloves 3
• Onion ,sliced 2 medium
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Tomatoes,chopped 2 medium
• Fresh coriander leaves,chopped 2 tablespoons
• Fresh mint leaves,torn a few
• Red chilli powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Coconut milk 1/2 cup
• Ghee 1 teaspoon
• Salt to taste
Method
Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and sauté for one minute.
Add the onions and sauté till soft. Add the ginger paste and garlic paste and sauté till fragrant.
Add the tomatoes and sauté for two minutes. Add the coriander leaves and mint leaves and
continue to sauté for two minutes longer. Add the chilli powder, turmeric powder and sauté for a
few seconds. Add the coconut milk, two-and-a-half cups of water and salt. When the water
comes to a boil, add the rice and ghee and mix well. Cover and cook over high heat for five
minutes. Lower heat and continue to cook for ten minutes, or till the rice is done and all the
moisture has been absorbed. Transfer the biryani to a platter, garnish with boiled eggs and serve
hot.
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