IMBB 16: An Eggsotic Biryani Feast!

This months IMBB, hosted by Viv, has a theme that is dear to my heart. Something that is eaten at every meal from breakfast to the last luscious dessert, and for a veggie like me, it is a very valuable source of nourishment indeed. Its the incredible edible egg!
The number of ways in which I use eggs are truly countless and oft-blogged, so this time I wanted to make something a little involved, something I do not get around to cooking very often. It is one of India's major feast dishes: the Biryani. A biryani is a labor of love. One does not make biryani for a quick supper. It is made at leisure, and consumed at leisure. And after a biryani meal, the proper thing to do is to flop on the sofa like a beached whale and take a nap.
Biryani Deconstructed
for 4-6 servings
1. The Aromatic Saffron Rice:Cook 2 cups Basmati rice with 4 each of peppercorns, cloves, cardamom pods and a cinnamom stick. Set rice aside to cool, toss it with 1 tbsp ghee and {1/4 tsp saffron soaked in 1/2 cup warm milk}
2. Garnishes: Slice 1 onion fine. Cut a large potato into fingers. Fry these in a inch or so of vegetable oil, along with a handful of cashews and a handful of golden raisins. Drain on paper towels and set aside.
3. Curry: Slice 2 onions. Heat oil in a saucepan and fry the onions till pink. Add a chutney made by grinding together {a packed cup each of cilantro and mint + 2 tbsp yogurt}. Add salt, turmeric, chili powder, garam masala and the herb chutney into the onions and fry well. Add 1/2 cup tomato puree, simmer for 3-4 minutes and set aside.
4. Eggs: Hard-boil 6 eggs and set aside.
Now I am ready to start making the layers:

Layering: Grease a large pot or Dutch oven. Add layers in following order: Rice, Curry, Eggs, Garnishes. End the last layer with garnishes.

Cover the Dutch oven tightly and place it on low heat till biryani is steaming hot. The rice at the bottom may get dried out and crispy by that point but that only makes it tastier.
Raita is the perfect accompaniment for biryani. Dice up some onions, tomatoes, add yogurt and cilanto, season with cumin and salt and toss everything together. The raita is a cool counter-point to the spiciness of the biryani.

An egg-sotic feast fit for royalty!