Vegetable / Egg Biryani

Brown Rice - 1/2 cup
Water - 3 cups
Cloves - 4
Star Anise - 1
Brown Cardamom - 1
Salt
Cook the rice with the above whole spices and 3 cups of water till done. Discard the whole spices and spread on a plate to cool.

Cauliflower - 1 cup, cut into medium sized florets
Carrot - 1, cut into 2 inch long pieces
Green Beans - 15, cut into 2 inch long pieces
Baby Potato - 2, par boiled and halved
Green Chili - 6
Whole Cloves, Cardamom, Cinnamon - 2 tsp
Shahjeera - 1/2 tsp
Ginger & Garlic - 1 tsp (grated)
Turmeric - a pinch
Yoghurt - 3 tbsp
Homemade Biryani Masala - 1 tbsp
Cilantro - a handful
Mint Leaves - a handful
Salt
Oil - 2 tbsp

Onion - 1, finely sliced
Sugar - 1/4 tsp
Whole Cashewnuts - a handful
Boiled Eggs - 4
Red Chili Powder - a pinch
Turmeric - a pinch

Heat a tsp of oil in a skillet. Apply a little turmeric, red chili powder and salt to the eggs. Saute them in the oil till they turn a little reddish. Remove and keep aside.

Add another tsp of oil to the skillet. Add the sliced onion. Sprinkle some sugar. Cook the onion on low heat till they caramelise well. This will take around 20 minutes. Remove on paper towel and keep aside.

Beat the yoghurt well. Mix the biryani masala, cilantro and mint leaves to the yoghurt. (In case you don't have biryani masala, you can use a mix of garam masala, roasted cumin coriander powder, turmeric, red chili powder, dried mint leaves). Keep aside.

Heat 1 tbsp oil in a large heavy bottomed pan. Add cloves, cardamom, cinnamon and shahjeera. Add the grated ginger and garlic and sauté for a minute. Then add the cauliflower, carrot, green beans, turmeric and a little salt. Sprinkle a little water in between if required. When the vegetables are half way cooked, add the green chilies and boiled potato. Saute till the vegetables are browned and almost cooked.

Remove the skillet from heat. Now add the yoghurt mixture and mix well with the vegetables. Put the skillet back on heat. Cook till liquid almost dries up.

Mix the cooked rice and toss everything well. Remove from heat. Garnish with caramelised onion, roasted cashewnuts and fried boiled egg.