Egg biryani

1. Heat 2 tbsp oil in pan on high flame. Fry sliced onions till brown. Keep aside.
2. Boil 6 eggs. Make slit in the eggs.
3. Heat 2 tbsp oil in pan on low flame. Add 1/2 tsp red chilly powder, 1/4 tsp turmeric powder and salt. Mix and add eggs. Fry for 2 mins till eggs turn golden.
4. In pressure cooker add 2 tbsp ghee, 1 tbsp oil, 2" cinnamon, 1 star anise, 2 cardamom pods, 3 cloves, 2 bay leaves, 2 medium onions thinly sliced. Saute the onions till golden brown.
5. Add 3 green chilies slit, 1/2 tsp ginger garlic paste, 3 small tomatoes finely chopped. Add 1 tsp salt and cook it mushy.
6. In a vessel take 1/2 cup curds, 2 tsp red chilly powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 1 tsp garam masala and mix
7. Add curd mixture into the pressure cooker. Cook for 5 mins on medium flame.
8. Add coriander and mint leaves chopped. Mix and cook for 1 minute.
9. Add 30 mins soaked rice (300 grams) and gently mix.
10. Add 500 ml water. 1 tsp salt. Place fried eggs in the cooker.
11. Add quartered 2 big potatoes (optional)
12. Top with fried onions and coriander leaves.
13. Close cooker and cook for 10 mins on medium low flame.
14. Afterwards let it rest for 10 mins before opening.