EGG BIRIYANI

INGREDIENTS:
Rice       2 cups
Eggs      2 no (boiled)
Onion      2no
Tomato    1 no
Coriander leaves    1/4 cup
Mint leaves            1/4 cup
Coconut                1/2 shell
Turmeric powder    1/4 tsp
Oil                        5 tbsp
Ghee                     2 tbsp
Bay leaf                 1 no
Kadal passi             1/2 tsp
Salt                        to taste
To grind:
Ginger            1/2"piece
Garlic             1 no
Cinnamon       1" piece
Cloves           3 no
Cardamom     2 no
Onion             1/2 no
Khus Khus    2 tbsp
Saunf            2 tsp
Jeera            2 tsp
Coriander  leaves  1/4 cup
Mint leaves           1/4 cup
Green chillies        4-5 no
METHOD:
Cut the onions length wise, soak the rice for 30 mins.
Extract two cups of milk from coconut.Grind the items to a smooth paste by adding little water.
Heat oil and ghee in kadai. Add bayleaf and kadal passi, also add onions and saute.Then add mint leaves and coriander leaves.
Now add the ground masala and saute till raw smell goes. Add the tomatoes and cook till soft.Add turmeric powder.
Heat another kadai and add a tbsp of oil. Drain the rice completely and fry in oil till the rice looks shiny.
Keep aside.
Add water and coconut milk to the masala.The proportion is 1:2, here we have to add 2 cups of water and 2 cups of coconut milk.
When the water boils add the rice.Add boiled eggs also. Stir well and add salt.
Cover and cook for one whistle. After a whistle, reduce the flame for 5-7 mins and switch of the flame.
Open the lid after 15 mins.
Serve hot with onion raita.