One  cup basmati rice
Three eggs
Three table spoon chopped coriander leaves
Half  cup chopped onion
Half cup chopped  tomato
Two green chillies-finely cut
Two or three strands saffron
One table spoon yoghurt
Two tea spoon ginger-garlic  paste
Two cloves
One cardamom
One tea spoon biryani masala
Two table spoon ghee
Salt-as per taste

Boil the eggs and cut into small pieces and keep aside.

Wash rice and add  one and a half  cup water, cloves, cardamom, salt and cook on slow fire or in the cooker. If pressure cooker is used after one whistle put off the flame and leave it for ten minutes.

In a thick bottomed pan, add ghee and add chopped onions. Fry for few minutes till the onion turns slight golden in clolour and thereafter add chopped tomato, green chilly, ginger-garlic paste, biryani masala and little salt as per taste and fry the ingredients for five minutes.

After the masala is reasonably fired, add egg pieces and coriander leaves and mix already cooked rice in the masala. On top of this mixture spread the well-stirred yoghurt.

Keep the pan on very slow flame or on the tawa for ten to fifteen minutes. Close the lid of the pan tightly so that the steam does not escape.

If required mix everything very carefully before serving.

The above preparation takes around forty-five minutes and can be served for two persons. The dish goes well with salad or raitha.