EVO Boiled Egg Biryani

For the Rice 
1 bay leaf, broken
1 green cardamom, crushed 
3-4 black peppercorns
2-3 cloves 
1 inch cinnamon 
¼ star anise 
3-4 cups water
1 ½ cups basmati rice
Muslin cloth
For the Gravy 
1 bay leaf, broken
2-3 green cardamoms, crushed 
5-6 black peppercorns
1-2 cloves 
1 inch cinnamon 
1 tsp cumin seeds
Few strands of mace 
2 tbsp ginger garlic paste 
2 green chillies, slit 
1 tbsp oil 
½ tbsp biryani masala
1 tsp red chilli powder 
Salt to taste 
½ cup cashew cream, at room temperature
2 medium onions, browned & ground to paste
1 cup EVO Boiled Egg White cubes
½ cup cauliflower florets, blanched 
¼ cup carrots, diced & blanched 
¼ cup french beans, roughly chopped & blanched 
2 medium onions, browned 
1 tbsp saffron soaked milk 
1 cup water
For Assembling Biryani
Prepared Rice
Prepared Gravy 
¼ cup saffron soaked milk 
¼ cup mint leaves 
¼ cup cashews, fried 
1 cup fried onions
6-7 EVO Boiled Egg Whites
To prepare the rice, add all the whole spices to a muslim cloth and tie it to form a potli. 
Dry roast all the whole spices (bay leaf, cardamom, black peppercorns, clove, cinnamon, cumin & mace. 
Once the spices are roasted, add in ginger garlic paste and slit green chillies. Sauté till the raw smell goes away. 
Allow this mixture to cool at room temperature and grind in a blender to form a spice paste. Set aside till in use. 
In a deep-pot, add enough water to boil the rice along with the prepared potli and bring them to a boil. 
Once the water has boiled, add in the rice and cook for 5-7 minutes. Drain and set aside till in use.
Heat some oil in a pan, add the prepared spice paste along with biryani masala, salt and chilli powder. Cook for 3-4 minutes and add in the cashew cream. 
Cook the cashew cream for 3-4 minutes, add in the brown onion paste and mix it well.
Add the vegetables and cook for another 3-4 minutes. 
Note: Do not over cook the vegetables as they are already blanched. Try to add them in at the last stage of cooking. 
Add in the EVO boiled egg white cubes and mix well. 
Add in the fried onions and saffron soaked milk along with water, mix them well and bring to a boil. 
Once boiled, cook on simmer for 4-5 minutes and turn off the flame. 
Take a handi, add a layer of cooked rice on the base, followed by a layer of the prepared gravy along with evo cubes and vegetables. 
Add some more saffron soaked milk, some crushed mint leaves, fried cashews and fried onion on the layer. 
Add some more rice and repeat the process till everything is layered. 
On top add some mint leaves, brown onions, fried cashews and EVO Boiled eggs. 
Cover the handi and cook on the dum for 20 minutes on low flame. 
Note: Make sure the flame is not high to avoid the rice on the base from burning. 
Serve with the choice of accompaniment.