Egg Biryani

Method

1. 1Make a quick masala: heat ghee, fry ginger-garlic, add tomato, biryani masala, chilli, turmeric and salt. Cook 6 minutes till oil separates. Stir in yoghurt off-heat.
2. 2Score fried eggs lightly so they soak up the masala. Fold into the gravy.
3. 3Boil halfway rice in plenty of salted water with a few whole spices till 70% cooked. Drain.
4. 4Layer: half the rice in a heavy pot, then all the egg masala with half the fried onion, mint and coriander. Top with remaining rice, onion, herbs, ghee and saffron milk.
5. 5Cover tight; cook 4 minutes high heat then 25 minutes lowest heat. Rest 10 minutes.
6. 6Serve with onion raita.