Egg Biryani

Ingredients
1 tbsp All Spice
dash Kewra
2 Potatoes Diced
pinch saffron
1/2 cup Peas Boiled
1 tbsp Ginger Garlic paste
4 tbsps Mint Leaves Chopped
1 tbsp Turmeric Powder
5 een Chillies Chopped
1 tbsp Red Chilly Powder
500 grams Rice Boiled
1/2 cup Crushed Brown Onions
4 Eggs Boiled
1 cup Yogurt
1/2 cup Oil

Method
Heat oil in a pan.
Add whole spices and stir well.
Add crushed onions, ginger garlic paste, turmeric and red chilly powder. Stir and fry till the oil separates.
Add potatoes, peas and yogurt.
Bring to a boil, cover and cook till vegetables are tender.
Add eggs.
In another pan spread 1/2 of the boiled rice, over this spread the contents of the 1st pan like a layer, sprinkle the coriander and mint leaves, and spread the remaining rice over this.
Sprinkle the kewra and saffron on top.
Cover the pot and simmer over a low heat for 15 minutes.
Serve with any raita