Egg Biryaani

Ingredients:

Basmati rice – 1 and 1/2 cups
Chopped onions – 2 cups 
Tomatoes – 2
Vegetables – 2 cups (carrot, beans, peas, potato)
Green chilly – 6 (slit)
fresh Ginger garlic grounded to a paste – 1 tbsp
Red chilly powder – 1 1/2 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Biryani masala – 1 tbsp
Cinnamon – 2?
Cardamom – 4-5
Cloves – 3-4
Small bay leaves – 2-3
Fennel seeds – 1 tsp
A bunch of finely chopped coriander leaves (cilantro) and mint leaves
Oil – 1 tbsp
Ghee or clarified butter – 2 tbsp
Salt to taste

Method of Preparation:

1. Cut vegetables to 1? in length.
2. Soak basmati rice for 30 minutes.
3. Heat oil in a pan and add cinnamon,broken cardamoms and cloves. Fry for a minute and add chopped onions and fry till it becomes golden brown.
4. Add ginger garlic paste and fry for a couple of minutes.
5. Add the tomatoes and green chillies. After two minutes add the vegetables and stir well.
6. Now add salt, red chili powder, coriander powder, biryani masala and cumin powder.
7. Cook until the raw smell of the spices are gone for about 5 to 6 minutes.
8. In between, heat ghee in another pan and add the ground powder followed by add fennel seeds and bay leaves.
9. Drain rice and add it to the pan. Stir gently without breaking the rice for a minute. Turn off the stove.
12. Add mint leaves and cilantro to the vegetables and spice mixture. Add some water if required.
11. A thick gravy is obtained. Add rice to this gravy and mix well.
12. Remove from heat and transfer it to an electric cooker or pressure cooker. Add 2 1/2 cups of water(approx ratio 1:1.5).
13. If you are using an electric cooker as soon as the light turns to warm or the the rice is cooked, transfer the contents to a hot pack or a serving tray to avoid burning rice at the bottom.
The slower the rice cooks the more aromatic and yummy it will be. Serve hot with salan or raita.