For Rice:

1)  Tilda Basmati Rice – 3 cups
2)  Ginger – 1/4 of a root
3)  Green Chilly – 3
4)  Cinnamon stick – 4 ( 1 inch piece)
5)  Cloves – 8
6)  Bay leaves – 8
7)  Ghee – 3 tsp

Soak Basmati Rice in water for 4 hours and drain.
Boil some water in a vessel, more than enough to cover the rice.
Grind Ginger and Green Chilly together to make a fine paste.
Heat 3 tsp ghee in another heavy bottom vessel , add ginger-chilly paste and fry till the raw smell is gone.
Add cinnamon stick ,cloves and bay leaves to this and fry for a minute.
Add soaked rice to this and fry till rice turn light golden. Add more ghee if needed.
Add roasted rice mixture to boiling water and cook till rice is half cooked.
Drain and let the rice cool by spreading rice in a dish.

For Omlette:

1)  Egg -3
2)  Grated coconut – 3 tbsp
3)  Big onion – 1 finely chopped
4)  Green chillies – 2 finely chopped
5)  Chilly powder – 1/4 tsp
6)  Turmeric Powder – a pinch
7)  Salt
8)  2-3 tsp Oil

Beat the eggs and add all the other ingredients. Heat half of he oil in a pan, and make thin omlette using the egg mix. From 3 eggs , you would get 2 omlette. When done,remove it to a chopping board , let it cool and cut them into small bite size pieces and keep aside.

For masala:

1)  Medium yellow onions – 2 , halved and thinly sliced
2)  Green chillies – 4
3)  Garlic pods(cloves) – 3 finely chopped
4)  1/4th of a Ginger root – finely chopped and crushed
5)  Small tomato – 2 , finely chopped
6)  Freshly squeezed lemon juice – 2 tsp
7)  Biriyani Masala – 1/2 tsp. You can use any kerala biriyani masala or make your own by grinding the given below ingredients together to a fine powder
Fennel seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Shahjeera/caraway seeds – 1/2 tsp
Cinnamon stick – 1 small piece
Nutmeg – 1/4 tsp
Nutmeg Mace – 1
Cloves – 4
Cardamom – 1

8)  1/2 bunch mint leaves – finely chopped
9)  1/4 bunch cilantro – finely chopped
10)  Salt
11)  Oil
12)  2 tbsp Ghee , melted

Grind ginger, garlic and green chillies into a paste and keep aside.

Heat oil in a pan and cook thinly sliced onion, till they turn light golden.
Add the ground ginger-garlic-chilly paste and saute till the raw smell is gone.
Add chopped tomatoes and fry for a few minutes.
Add the Biriyani masala, and mix well.
Add bite size piece of omlette and blend together followed by chopped cilantro and mint leaves.
Sprinkle lemon juice, mix well.
Add more salt if needed.
Remove pan from heat.

Take a baking dish and now we need to layer half cooked rice and egg.
Do a first layer of rice.Keep aside enough rice to do a top layer over the egg layer.
Drizzle 2 pinches of biriyani masala ove rice and mix well with a fork gently.
Drizzle 3/4 tsp of ghee over rice.
Now place egg mix spreading them evenly over rice layer. Transfer all gray to the baking dish and spread it over the rice.
Now add the top most layer of rice.
Drizzle remaining Ghee over the top layer of rice.

Hard boiled eggs – 4
Biriyani Masala – a pinch
Black pepper powder – a pinch
salt
2 tsp Oil

Heat some oil in a pan, add biriyani masala and pepper powder , salt for taste and add boiled eggs to this and fry them turning sides without burning.

Preheat oven to 400 degree Fahrenheit.
Bake egg biriyani for 30 minutes , Covering the dish very well with aluminum foil.
Remove from oven and let it cool.
When it is ready to serve, stir Biriyani gently till rice and egg is blended together.
When you are ready to serve, place serving proportions of the biriyani on a plate, top with a fried hard boiled egg.
Serve with Raita and Lemon pickle.

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