• Add saffron to warm milk and soak it for 30 minutes.
• Heat a kadai and add oil. Deep fry the onion juliennes till brown and crisp and keep it aside.
• Deep fry the cashewnuts and keep it aside.
• Boil eggs. Cool and de-shell. Keep it aside.
• Par boil basmati rice by adding 2 bay leaves, 4 black pepper pods, 1-inch cinnamon and 4 cloves.
• After boiling, drain water and spread on colander. Alternatively, you can boil rice by adding the spices in a rice cooker to make egg biryani in cooker.

Now let’s marinate the eggs.

• Make 4 slits in the boiled eggs.
• Heat the kadai and add oil. Add turmeric powder, red chili powder, salt and ginger and garlic paste and mix well. Add the eggs and coat them with the spice powder mix. Remove and keep it aside.

For the biryani masala:

• To the same kadai, add oil.
• Add spices like bay leaves, black peppercorns, cinnamon, cloves, cardamom, and mix. Let the oil get infused with the spices.
• Now add chopped onion and fry till onion turns pinkish. Add chopped garlic and fry.
• Add tomatoes and fry till they turn mushy.
• Add capsicum juliennes and fry for 10 minutes.
• Now add crushed ginger garlic and mix.
• Add chopped mint, chopped coriander leaves and deep fried cashwenuts and mix well.
• Sprinkle turmeric powder, red chili powder and garam masala and toss.
• Add salt to taste and mix.
• Add marinated eggs and mix.
• Simmer for 5 minutes and switch off the gas.

Let’s mix the egg masala and rice to layer the spicy egg biryani.

• Take a deep bottomed pan. Add a layer of rice.
• Top this with prepared biryani masala. Again, spread rice. Top this with biryani masala.
• Continue doing this alternatively till all the rice and biryani masala paste is over.
• Top this with eggs and deep-fried onion juliennes.
• Close the lid of the utensil and heat the biryani over low flame for 5 to 10 minutes.
• Garnish with coriander leaves.
• Serve it hot with raita.
• Garnish with coriander leaves.