First up, wash and soak the rice in water for about 30mins. I then cooked it in an electric rice cooker, while I got the curry base for this recipe together

Grind the mint, coriander, green chillies and a pinch of salt to a smooth paste and set aside

Saute the onions in some ghee until it softens. Next add the ginger and garlic pastes followed by the spices: turmeric, coriander and chilli powder and add in the cloves, cinnamon stick, cardamom pods, star anise, cumin and fennel seeds as well. Mix together and saute for a few seconds

Next add the tomatoes and the pureed mint-coriander-chillies mix. Give it a few minutes to cook

Add 2 cups of the coconut milk and a 1/2 cup of water, add the biryani masala, and season with salt before reducing the flame to low. Let this simmer for about 10 mins

I used the waiting time to boil the eggs

The masala will start to thicken, and you can smell when the spices are fully cooked through, the curry base is just aromatic!

Final step - add the cooked rice to this masala and gently mix it together

Add the sliced boiled eggs, garnish with the freshly chopped coriander and mint leaves

Serve hot with a raita