FOR Scrotched eggs - boil the eggs

Take all the ingredients mentioned under scrotched eggs and marinate the kheema

Take the boiled eggs and wrap them with the marinated Kheema

Shape them like eggs and deep fry and set aside

Half boil the rice and set aside. keep them 3/4 that cooked

Marinate the RAAN with the ingredients mentioned under it. overnite works best

Preheat the oven to 200d Celsius and place the raan on a baking tray and cover with foil

Bake for 1.5 hrs, keep turning the raan every half an hour

For the BIRYANI masala

Grind the green chillies along with curd and ginger garlic paste. Set aside

Heat ghee and add the whole spices

Add the spices onions saute till they are soft.Add the ground chillies paste too

Cook till they're smell disappears

Add the tomato puree and add all the dry spices along with salt

Add the baked raan in the gravy

Prepare the basmati rice

Boil the rice along with some. Bay leaves and salt till half done

Take a big pot and layer half rice then add the raan along with the gravy and again layer with remaining rice and cook on slow flame for 45.mins to 1 hr

Serve hot with the scotched eggs and raita