- Chop the Onion, tomato and capsicum. Slit the chilis lengthwise. Coat the boiled eggs with turmeric and salt. Prepare a fresh paste of Ginger and Garlic
- Drain the water from the soaked rice.
- Make a paste of turmeric, Kashmiri mirch and biryani masala (or garam masala)
- Fry the eggs in hot oil
- To a heavy bottom pot, add mustard oil. Once it's hot add, cumin seeds, cinnamon, cardamom, cloves, pepper, chillis, bay leaves, Ginger garlic paste. Stir and fry
- Add the onions and capsicum. Stir and fry. Sprinkle salt. Stir and let it fry for 2-3 mins
- Add tomatoes. Stir and cover. Let it cook for 2 mins
- Add the turmeric paste.
- Fry the masala and sprinkle sugar. Cover the pot.
- Keep checking. Cook covered for 5 mins or until oil separates.
- Add the rice.
- Mix and cover the pot. Cook covered for 2 mins. Keep stirring in between
- Add 1/2 of the water.
- Cover the pot. Let it cook for 5 mins. Keep stirring in between.
- Pour rest of the water.
- Cover and let it cook for 10 mins. Keep stirring in between
- Add the eggs.
- Cover the pot. Let it cook for 5 mins. Keep stirring in between
- Now, remove the lid. Let it boil in open pot until the rice is cooked and the water has dried completely.
- Once it's almost dried, mix the coriander
- Cover the lid. Let it cook for 2mins. Turn off the heat. Let it rest there for 2-3 mins
- Serve hot with coriander-garlic-tomato chutney
