Egg Biryani

Ingredients
6 hard boiled eggs (in a bowl heat water and eggs together for 12-15 mins)
2 onions sliced
1 1/2 tomatoes chopped
2 bay leaves
6 crushed green cardamon
1 inch cinnamon stick
5 cloves
1 mace
1 black cardamom
1 tbsp ginger garlic paste
4-6 green chili ( adjust according to your taste)
1 tbsp yogurt
1 tbsp kasuri meethi
2 tbsp kashmiri chili powder
1 tsp turmeric
1 tbsp coriander powder
1 tsp fennel powder
Salt
1 cup oil Coconut oil
2 cups rice

Directions:
In a pan heat 1/2 cup coconut oil and saute the onions till golden brown. Then take it out from the pan and keep it aside. Then add remaining 1/2 cup oil and add bay leaves, green cardamon, cinnamon stick, cloves, mace and black cardamon. Let it saute for 30 seconds and then add in 1 tbsp ginger garlic paste and cook it till color slightly changes. At this point reduce heat and add in turmeric, red chili, coriander, fennel powder and kasuri meethi. Let it saute in oil for 1 min. After that add in chopped tomatoes, 1 tbsp yogurt and now cover it and cook for good 5-8 mins. The tomatoes and yogurt should release oil. the gravy should be half in size. If it is not thick keep the pan open and let the water evaporate. Then add in half of the onions and cooked eggs. Let it all simmer and become dry.

In a different pan heat water and washed rice and salt. Let the rice cook until 90 % done. Then drain the water out and add the cooked rice on top of the egg masala. In between add chopped cilantro and fried onions. Now close the lid and let it cook on low flame for 15 mins. Place a tawa under the pot so that the masala doesn't get burned. Then after 15 mins open the lid and give it a mix. Enjoy your egg biryani with raita or just like that.