Eggs,boiled peeled and slashed 5 Basmati rice,parboiled 1 1/2 cups Ghee 3 tablespoons Green cardamoms 5-6 Cinnamon 1 inch

stick Black peppercorns 15-20 Cloves 4-5 Bay leaves 2 Onions,finely sliced 2 medium Tomatoes,finely chopped 2 medium Ginger-garlic paste 1 tablespoon Red chilli powder 1 teaspoon Turmeric powder 1/4 teaspoon Ginger,cut into thin strips 2 inch piece Green chillies,slit 3 Salt to taste Yogurt 1/2 cup Deep fried onions 1 cup Fresh mint leaves,chopped 50-60 for garnishing Fresh coriander leaves,finely chopped 2 tablespoons Juice of 1 lemon Green cardamom powder a pinch Garam masala powder 1 teaspoon For the omelette Eggs 2 Red chilli powder 1/4 teaspoon Oil 1 teaspoon Turmeric powder 1/4 teaspoon Salt a pinch Method Heat 2 tbsps ghee in a non stick handi. Add green cardamoms, cinnamon, black pep percorns, cloves and bay leaves and saut till fragrant. Add onions and saut till g olden. Add tomatoes, ginger-garlic paste and saut till the tomatoes are pulpy. Add red chilli powder, turmeric powder, ginger, green chillies and salt and saut. Add yogurt, half the fried onion, 25-30 mint leaves, 1 tbsp coriander leaves, le mon juice and eggs. Add cup water and mix well. For the omelette, heat oil in a non stick pan. Break eggs in a bowl, add red chi lli powder, turmeric powder, salt and whisk well. Pour into the pan, rotate it t o spread the mixture evenly and cook till done. Spread a layer of rice over the egg curry in the handi, place the omelette over it, sprinkle remaining coriander leaves and mint leaves over it. Spread the rema ining deep fried onion and rice over it. Sprinkle green cardamom powder and garam masala powder and drizzle the remaining ghee all around. Cover and cook on high heat for 5 minutes. Lower the heat and cook for 4-5 minut es.Transfer into a serving bowl, garnish with mint leaves and serve hot. - See m ore at: http://www.sanjeevkapoor.com/Egg-Biryani-FoodFood.aspx#sthash.dWezBXau.d puf