Spicy Garlic Biryani with Soy Chips

1Rinse the rice (2 cups) under cold water (4 cups) until the water (4 cups) runs clear, then soak it in water (4 cups) for 30 minutes. Drain and set aside.

2In a large pot, heat the oil (2 tablespoons) over medium heat. Add the minced garlic (4 cloves) and grated ginger (1 inch), sautéing until fragrant, about 1-2 minutes.

3Add the soaked rice (2 cups) to the pot and stir gently to coat the rice (2 cups) with the oil (2 tablespoons), garlic (4 cloves), and ginger (1 inch) mixture.

4Pour in 4 cups of water (4 cups), add salt (1 teaspoon), chili powder (1 teaspoon), garam masala (1 teaspoon), and biryani spices (1 tablespoon). Stir well and bring to a boil.

5Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice (2 cups) is cooked and the water (4 cups) is absorbed. Remove from heat and let it sit covered for another 10 minutes.

6While the rice (2 cups) is cooking, prepare the egg mixture. In a bowl, beat the eggs (4) and mix in the chili sauce (2 tablespoons), tomato sauce (½ cup), and chopped Italian basil (1 tablespoon).

7In a non-stick skillet, heat a little oil (2 tablespoons) over medium heat. Pour in the egg mixture and scramble until fully cooked. Set aside.

8Once the rice (2 cups) is done, fluff it with a fork and gently fold in the scrambled eggs (4), chili flakes, and soy chips (1 cup).

9Serve the spicy garlic (4 cloves) biryani hot, garnished with additional Italian basil (1 tablespoon) if desired.