Egg Biryani

This recipe is from my friend Raji and I think she makes the best version of this. Eventhough she has given me the recipe several times and I have even observed her preparing it, mine still doesn't taste as good as hers... something about her touch and expertise I guess :)
All the same, I want to give the recipe

EGG BIRYANI


Ingredients
Basmati Rice - 1.5 cups
Eggs - 5, Hardboiled and peeled
Onion - 1 Large, sliced thinly
Green Chillies - 5, sliced
Tomato - 1/2 tomato, chopped
Yogurt - 1/4 cup
Ginger - 1 inch piece, chopped finely
Garlic - 4 cloves, peeled and chopped finely
Coriander leaves - 5 stalks, chopped
Mint Leaves - 8 to 10, chopped
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Sambar powder - 1 tsp
Shakthi Egg Masala Powder - 1 tbsp or more to taste
Salt, to taste
Cumin seeds - 1 tsp
Canola Oil - 1 tbsp

Method
1. Cook Basmati Rice separately, ensure grains are separate and allow to cool
2. Halve boiled eggs and make 2 light slits on each half (white side)
3. Heat oil in a pan, add cumin seeds, add green chillies, onions, ginger and garlic
4. Saute until onions soften and caramelize a bit
5. Add chopped tomatoes, salt, dry masala powders, coriander and mint leaves
6. Allow this to cook well into a mushy state
7. Mix yogurt with about a cup of water until smooth and add this to the fried onion-tomato mixture
8. Once this comes to a boil, slip in the eggs and let this simmer until the gravy thickens, about 10-15 mins.
9. Remove the eggs, keep aside and let the gravy continue to cook until it thickens a little more.
10. Mix the cooked rice with the gravy completely. Take care not to smush it.
11. In a greased, oven-proof bowl, add half the rice mixture, arrange the boiled eggs, and top with the remaining rice mixture.
12. Cook this in a pre-heated oven at 350F for about 15 mins.

13. Garnish and serve.