Egg Biryani

Ingredients
500 grams rice
250 grams yogurt
250 grams clarified butter
2 onions
4 tomatoes
6 aniseeds
12 eggs
4 to 5 green chilies
¼ bunch fresh coriander
¼ bunch mint
Hot spices as required
1 tbsp turmeric powder
½ tsp yellow color
½ tsp ground nutmeg, mace
2 tsp kewra
1 tbsp red chili powder
4 tbsp ginger garlic paste
Salt to taste

Method
Boil 12 eggs and shallow fry. Heat some oil and sauté 2 finely sliced onions and 4 tbsp ginger garlic paste until golden brown. Then add 6 aniseeds, hot spices to requirement, 1 tbsp turmeric powder, 2 tbsp red chili powder and 250 grams yogurt. Mix to form a well combined mixture. Boil rice in a separate pan. Cut boiled eggs into half and add to the prepared gravy. Then make a layer of 4 tomatoes, 4 to 5 green chilies, ¼ bunch mint and ¼ bunch fresh coriander. Now make a layer of boiled rice. Top with ground nutmeg and mace, 2 tsp kewra and ½ tsp yellow color. Allow simmering for 10 to 12 minutes. Delicious Egg Biryani is ready to serve.