Boiled Egg and Coconut Milk Biryani

1. Heat 1 tbsp ghee and 3 tbsp oil in a handi and fry the chopped onions on low to medium flame till they turn golden brown.
2. Add the chilies, mint and coriander leaves and sauté for 2-3 minutes.
3. Add the ginger-garlic paste and stir well to cook for 2-3 minutes.
4. Add eggs, turmeric, chili and coriander powders and the garam masala. Stir continuously for 2-3 minutes.
5. Add ½ cup water to the masala with a pinch of salt.
6. Cook covered for 9-10 minutes on low to medium flame.
7. Add the coconut milk, kewra essence and another cup of water and continue to cook till the gravy thickens.

How to cook the rice:

1. Boil the rice in 5 cups of water.
2. Add masala and salt as per taste.
3. Cook covered on low-medium flame for 10 minutes or until the water is completely absorbed. 

How to make the dum:

1. Heat a tawa and place the handi on the surface
2. Cook covered for 10-15 minutes on low flame.
3. After switching off the flame, let the handi stay on the tawa.
4. Serve egg and coconut milk biriyani with raita or just plain.

Fun Fact

The combination of egg and coconut milk in this biryani gives it a distinct sweet and spicy taste along with the typically South Indian coconut flavour.