Egg Biryani

Hyderabadi Biryani is Hyderabad's most famous meat-and-rice dish. Hyderabadi Biryani, made of Chicken or Eggs or Vegetables, instead of the Mutton, are also popular.I don't think there is a separate recipe for egg biryani as such its just substituting eggs for meat and cooking it accordingly.
Nutritional values of Egg .
You can cook it layer method or Pulav method.In case if you plan to make it layer way then you should use curd and cook the rice separately and then arrange in layers as you do it for veg biryani and cook on low flame or in the oven.I prefer cooking it pulav method ,just for a change ,so I didn't use curd,but please feel free to experiment & play around .Here is the recipe.

This recipe serves 3 ,cooking time & preparation time 30-40 min depending on the quantity.
Ingredients:
Eggs - 4
Basmathi Rice - 2 Cups
Green Chillies - 2
Onion - 1 Large
Cinnamon - 1/4 inch
Cardamom/Elaichi - 1
Clove - 1
Shahi Jeera - 1/4 tsp
Oil - 3tsp
Mace - small piece
Bay Leaves - 1-2
Food color - A pinch
Ginger Garlic paste - 2 tsp
Mint leaves -1/4(finely chopped)
Cilantro - 1/4 cup(finely chopped)
Fried Onion - 4-5 tsp
Biryani masala - 2 tsp
Coriander powder - 1/2 tsp

Method:
1.Soak basmathi rice for 30 min.Boil & peel the eggs.Slice onions,green chillies,cilantro,mint,keep them aside.
2.Heat oil in a pan,fry the eggs for couple of min and keep them aside .In the same pan add clove, cardamom , shahi jeera,mace,bay leaves,cinnamon and saute them for a min.Add green chillies,onions and saute them for 5-8 min.Once the onions are 70% cooked add ginger garlic paste,mint,coriander powder,half of the chopped cilantro and after the raw smell disappears add salt,red chili powder,biryani masala and fry for a min.
3.Drain the water and add rice & fry for couple of min .Add 4 cups of water ,check for seasoning add if anything is required and cook the rice ,once the rice is 80% cooked ,add eggs,fried onion,chopped cilantro,food color and cook it covered on low heat for 5-8 min.

 Switch off the heat and serve it hot with raita/gravy.I've served it with Mirchi ka salan.