This is one of my favourite Egg recipe. Its an ideal biryani for eggetarians.
Basmati or Zeera Samba rice (3/4th cooked)-3cups
Eggs (hard boiled and DE-shelled)-4
Onions medium (chopped)-2
Tomato big (crushed)-1
Ginger and Garlic paste-2tsp
Green chilly slit-2
Salt to taste
Bay leaf small-1
Coriander leaves and Mint leaves (chopped)-1/4cup
Heat oil in a deep bottom pan, when hot add the whole gram masala and fry until aroma comes. Next add the onions and green chilly saute until onion turn pink in colour, then add the ginger and garlic paste, fry for few minutes and add the peas. Add the crushed tomato and yogurt. Next season with chilly powder, turmeric powder, aniseed powder, coriander powder and salt. Add the chopped mint and coriander leaves and 1/4cup of water. Allow to boil, add the hard boiled eggs to the gravy, cover with a lid and simmer for 5mins. When the gravy is little thick and oil floats on top set aside the eggs. Mix the cooked rice to the gravy well and cook in 'dum' for 5mins. Halve the eggs and serve along with Hot biryani.