Egg Biryani

Ingredients:

Basmati Rice (wash, drain, soak for 30 mins atleast and cook till 70% done) - 1 1/2 Cups
Onion (sliced) - 1 medium
Oil - 4 Tbsp
Cumin Seeds - 1 1/2 tsp
Ginger and Garlic Paste - 2 Tbsp
Cashews (Chopped)- 1 1/2 Tbsp
Yogurt - 1/4 Cup
Cilantro (chopped) - 3 Tbsp
Onion (sliced and fried till golden) - 1 medium
Salt - to taste
Cumin Powder - 1 1/2 tsp
Green Chillies (Slit) - 4 no or to taste
Coriander Powder - 1 1/2 Tbsp
Garam masala Powder - 3 tsp
Red Chilli Powder - 1 1/2 tsp or to taste
Turmeric Powder - 1/2 tsp
Dried Mint Leaves - 1/2 Tbsp
Hard Boiled Eggs (Cut in 1/2 inch pieces) - 6
Saffron - 10 strands
Milk (warm) - 1 Tbsp to soak the saffron
Turmieric Powder - 1/4 tsp
Salt - to taste
Red Chilli Powder - 1/2 tsp or to taste
Lemon Juice - 2 tsp 
Oil - 2 Tbsp

Process:
Egg Masala Mixture:
Heat oil in a small skillet. When the oil is just warm, add in red chilli powder, turmeric powder, salt.
Carefully place the egg slices one by one so they are heating up in a single layer.
Fry the egg slices until they turn golden on both the sides. This frying part should be done on medium flame.
Once done,keep them aside until ready to be used.

Masala Gravy:

In a wide pan, heat the oil on medium.
Season with cumin seeds, allow them to sizzle.
Add in green chillies and give them a 10 sec head start.
Then add in the onion, ginger and garlic paste, cashews.
Cook the onion mixture covered on medium heat until onions are soft.
Now time to add in the masalas.
Start with coriander Powder, red chilli powder
turmeric powder, garam masala powder, cumin powder and salt.
Add in the whipped yogurt into the pan and cook until the oil oozes from the sides.
Now quickly add in the masala coated fried eggs into the gravy.
Mix gently until yogurt masala is well coated to the fried eggs.
Now add in the 70% cooked basmathi rice, spread the rice over the egg mixture in a level.
Top the rice with the fried onions, saffron milk, cilantro, mint leaves, sprinkle few Tbsp of water so the rice doesn't dry out.
Cover the pan with a tight fitting lid and simmer on LOW heat for 15 mins.
After 15 mins open the cover and squeeze in some lemon juice. 
Mix gently until rice and egg masala are mixed well.
Biryani is READY! Serve it as is it or with any raitha or salan.