Egg Dum Biryani

Rice - Cook 2½ cups of Basmati Rice in 5 cups of Water along with 2 Bay Leaves, 3 Cloves, 1" inch of Cinnamon, 5 Cardamoms, 1 Marathi Mogga / Star Anise, 6-7 Mint Leaves, ½ tbsp of Oil and ¾ tbsp of Salt till half cooked. Strain the water and spread the rice on a large wide plate. Allow cooling. 

Biryani Masala Powder - Ground 4 Cloves, ½″ Cinnamon, 2 Cardamom, ¼ Star Anise, ¼ tsp Shahjeera and 5 Peppercorns to a fine powder.

Gravy - Heat 1½ tbsp Oil + 1½ tbsp Ghee in a pan, add 2 large sliced Onions, sauté for 8-10 minutes till caramelized. Remove half of the caramelized onions and keep aside. To the remaining half caramelized onions, add 5 slit Green Chilies, a tbsp of chopped Mint Leaves, a tbsp of chopped Coriander Leaves and ½ tbsp of Ginger Garlic Paste and sauté for 2 minutes. Add ¼ tbsp of Red Chili Powder, ½ tbsp of Coriander Powder and biryani masala powder and Salt (just enough for the egg masala) and combine well. Add a small chopped Tomato and sauté for 3 minutes. Add 4-5 hardboiled, peeled and slit Eggs and sauté till well coated with the masala. Add ¾ cup of thick Yogurt and combine. Cook for 5 minutes till oil separates. Add 2 tbsp of Lemon Juice and combine. Remove from heat and keep aside.

Biryani - Take a wide deep pan to prepare the biryani and coat with some oil, add half the rice as a first layer followed by the egg masala and spread out in the vessel.
Spread the remaining rice over the egg masala layer, drizzle ½ tbsp of Ghee over the rice, add the caramelized onions, Coriander leaves and place the lid. Cook on medium high heat for 5 minutes. Cook on low heat for 15 minutes. Remove from heat and let it stand for 5 minutes. Remove lid, combine gently and serve hot with raita and curry.