| 1. | For Rice: Heat ghee in the Dutch Oven on medium heat about 4 minutes. Add bay leaf, star anise, cloves and cinnamon. Stir a few seconds. Add rice. Stir fry till rice turns opaque (about
2 minutes). Add salt and water. Stir. Cover. Bring to boil.
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| 2. | Reduce heat to very low. Cook till rice is almost done (about 10 minutes). Remove pan from heat. Transfer rice to a large plate. Keep covered. Wash and wipe dry pan. |
| 3. | For Egg Masala: Grind together ginger, garlic and green chilli into a paste, adding water
(1 tbsp/15 ml) a little at a time.
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| 4. | Heat oil in the Dutch Oven on medium heat about 4 minutes. Add onions and fry till golden brown. Add ginger-garlic paste. Stir a few seconds. Add tomatoes, chilli, coriander, cumin and garam masala powders and salt. Cook till tomatoes are pulpy, stirring constantly. Add mint and coriander leaves and lemon juice. Mix. |
| 5. | Add ¼ cup/60 ml curd. Stir fry until curd is well blended. Add remaining curd (¾ cup/180 ml), ¼ cup at a time, till all curd is used. Stir fry till oil shows separately (about 5 minutes). Add eggs. Stir fry about 5 minutes. Add remaining water (1 cup/240 ml). Mix. Bring to boil on high heat. Remove the pan from heat. |
| 6. | Place the reserved rice evenly on egg masala. Dribble saffron milk over rice. |
| 7. | In a small pan, heat ghee on medium heat about 2 minutes. Add cardamoms and cumin seeds. When cumin seeds begin to darken, immediately pour over rice in pan. Cover the pan. |
| 8. | Place the Dutch Oven with Biryani on medium heat of small burner about
2 minutes. Reduce heat to very low and cook about 15 minutes till rice is hot and steaming. Serve hot with raita or curds.
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