Egg Biryani/Anda Biryani

Ingredients:

2 cup Rice(Basamati)
6 Eggs boiled (make 3-4 slits on each Egg with a knife)
1 large Onion sliced
6-7 Green Chilies sliced
2 medium Tomatoes chopped(approx size 1")
3/4 cup Coconut paste( optional but i used it )
3/4 cup Curd
2 tbsp Ginger-Garlic paste
3 Cloves
2 Cinnamon Sticks ( each 1")
2 medium Bay Leaves
3-4 pods Cardamom
1/2 cup Mint Leaves/Pudina
1/2 freshly chopped Coriander Leaves
1 tbsp Coriander Powder
2-3 tsp Red Chili Powder
1/2 tsp Turmeric
7-8 tbsp Cooking Oil
3 cup water
Salt to taste

Method:

wash and Soak Rice for minimum 30 min's.
Now take a thick bottom Pan/Vessel,heat Oil and add Cloves,Cinnamon,Cardamom,Bay Leaves.
After 5-10 sec's add Onion's and Green Chilies.
Saute it until the Onion's turn light brown in colour.
Then add the Tomatoes and cook until they get soften.
Now add the Mint Leaves,Ginger-Garlic paste and saute for another 15-20 sec's.
Now add the Curd,Coconut Paste,Coriander Powder,Red Chili powder,Salt and mix well.
Now add the Rice,Water,Eggs.
Mix and check for the spices.
Close the lid and cook in low heat.
At last sprinkle the freshly chopped Coriander Leaves.
It can served along with Raitha,Lemon/Lime.

Note:

I used only 3 cups of water for 2 cups of Rice as i had soaked the Rice for 45 min's.
Cook only in low heat as in medium/high heat the water gets evaporated and the Rice stays uncooked.