Wash and soak rice for atleast ½ hour. Blend the following ingredients in a blender into a smooth paste: garlic, ginger, green chillies, onions and coriander/cilantro leaves. (Add a bit of water if necessary.)
Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
In a kadai or pot, heat the clarified butter or oil. And fry the onions until they become golden brown and set aside. In the same clarified butter or oil, add the blended paste and fry for a minute or so. Then add red chilli powder, salt and eggs and fry until the eggs get coated with the spices. Remove the eggs and set aside.
To the same spice paste, add the drained rice, garam masala powder, cardamoms, bay leaves and fry until the rice starts to change color. Add sufficient water and bring to a boil.
When the air holes appear on the rice surface, reduce the stove heat to low and then add the plain yogurt, coconut and mix well with the rice. Cook until all of the water has absorbed and the rice is tender.
Cut the eggs into halves and garnish with the fried onions. Cover the biryani with a heavy lid, reduce heat and allow to cook for 30 to 45 more minutes.
Serving Suggestions: Serve hot with Raita, Chilli Lime Pickle and Pappad. Degree of Difficulty: Medium Recipe Category: Main Course Rice and Egg Recipe Ethnic Group: Pakistani
