Rinse and soak the basmati rice for 30 minutes.
Meanwhile make the biryani masala by dry roasting and grinding the ingredients mentioned under “For making Chettinad biryani masala” section.
Then prepare the hard boiled eggs and cut it into halves.
Heat a skillet and add oil, once the oil is hot add the turmeric powder, red chili powder and salt.
Lower flame and add the egg halves and cook until the spices coated well (for 4-5 minutes)
Once done remove the eggs and keep aside.
For making the biryani, heat a heavy bottom pan and add oil and ghee to it.
Then add the bay leaves and green chili.
Add the thinly sliced onions and cook until the onions caramelize.
Later add the freshly grounded ginger garlic paste and cook until the raw flavor goes.
Add the chopped mint and coriander leaves.
Then add the turmeric powder, red chili powder, biryani masala.
Once the raw smell is gone, add 1/4 cup of curd and cook until the oil oozes out.
Add the soaked basmati rice and add enough water and salt to cook the biryani.
Cook until the most of the water is absorbed.
Now arrange the cooked eggs halves on top of the biryani and close the pan with lid and cook it for another 10 minutes.
Once done switch off the flame and let it rest for another 15 minutes.
The aromatic spicy Chettinad biryani is ready and it can be served with yogurt/raitha.