Eggs hard boiled peeled and halved
Basmati rice soaked and drained
1 1/14 cups
1 inch stick
Fresh coriander leaves chopped
Fresh mint leaves torn
Red chilli powder
Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and sauté for one minute.
Add the onions and sauté till soft. Add the ginger paste and garlic paste and sauté till fragrant.
Add the tomatoes and sauté for two minutes.
Add the coriander leaves and mint leaves and continue to sauté for two minutes longer.
Add the chilli powder, turmeric powder and sauté for a few seconds.
Add the coconut milk, two-and-a-half cups of water and salt. - See more at: http://old.sanjeevkapoor.com/egg-biryani.aspx#sthash.1XmmU4e8.dpuf
When the water comes to a boil, add the rice and ghee and mix well.
Cover and cook over high heat for five minutes.
Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed .
Transfer the biryani to a platter, garnish with boiled eggs and serve hot.