Step by step guide

• Step 1 Heat 2 tbsps of oil in a deep non-stick pan.
• Step 2 Heat 3 cups of water in another deep non-stick pan. Add 1 black cardamom, ½ inch cinnamon, 1 bay leaf, 8 of the cloves, black peppercorns, and 4 green cardamoms to the water. Bring the whole thing to a boil.
• Step 3 Add remaining cloves and remaining green cardamoms to the oil and sauté till fragrant.
• Step 4 Add the Daawat Biryani Basmati Rice to the boiling water and let it cook.
• Step 5 Add onions to the oil and sauté until translucent.
• Step 6 Cut the potatoes into cubes.
• Step 7 Add salt, 1 tbsp oil, and lemon juice to the Daawat Biryani Basmati Rice and cook till ¾th done.
• Step 8 Add ¼ tsp turmeric powder and 1½ tsps chili powder to the onions and mix well. Now add eggs and potato cubes to it, and fry for a minute. Transfer the eggs and potatoes to a bowl and set aside.
• Step 9 Add the ginger-garlic paste and mix. Then add green chilies, tomato puree, and salt. Mix it all well and cook for 2-3 minutes.
• Step 10 Strain the Daawat Biryani Basmati Rice in a colander and set it aside.
• Step 11 Add coriander powder, remaining chili powder, 1 tbsp garam masala powder, and the remaining turmeric powder to the tomato puree mixture. Mix it well and cook till the oil separates.
• Step 12 Add the fried eggs (anda), potato cubes, coriander leaves, and yogurt, and spread a layer of strained Daawat Biryani Basmati Rice on top.
• Step 13 Top it with fried onions, some mint leaves, a pinch of garam masala powder, and ginger strips. Add the remaining oil, then cover and cook on medium heat for 20 minutes.
• Step 14 Finally, garnish with fried onions and mint sprig, and serve hot.