Egg biryani

Heat oil in a thick-bottom pan.

Add bay leaf, cloves, cinnamon, and cardamom followed by slit green chillies and fry for a minute.

Add finely chopped onion and fry until lightly golden brown over medium heat.

Add ginger-garlic paste and fry for two minutes until the raw smell disappears.

Add finely chopped tomato and cook for two to three minutes on medium flame.

Add the turmeric powder, red chilli powder, and garam masala powder and fry for two to three minutes on low until the raw smell is gone.

Add curd and cook until the sides start to release oil.

Add chopped coriander and mint leaves and cook for a short time.

When the masala comes together, add water to soak the rice and mix well.

Add lemon juice and salt.

Add boiled eggs to the water followed by soaked basmati rice and cook covered for 4-5 minutes over medium heat.

Cover and cook for an additional 9 to 10 minutes on low heat.

Keep it shut for 10-15 minutes more and then fluff the rice gently before serving.