Heat vegetable oil in a pressure cooker. Add half the onions and sauté until golden brown. Add all the whole spices and sauté until fragrant. Add water, salt, and 3-4 green chilies. When the water starts boiling, add the rice.

When the water is just above the level of the rice, close the lid and cook for two whistles. Then turn off the heat. The rice is ready.

Heat a pan and add mustard oil. Sauté the remaining onions until golden brown. Add ginger, garlic, and tomato paste, and cook well. Add all the powdered spices: biryani masala, coriander powder, red chili powder, and garam masala. Sauté well. Use extra onions for more masala.

When the masala starts to release oil, add chopped cilantro, then add the eggs.