Boil the eggs and make a small cut in the middle as shown in the picture. In a separate frying pan, heat a little oil, add all the spices, and fry the eggs in the mixture for 1 minute.

Soak the rice, then boil it in some hot water with bay leaves and cloves until it's half cooked. Drain the rice in a strainer and remove the whole spices.

In a large pot, heat a little oil and fry some sliced onions until golden brown. Set aside.

Add a little more oil to the pot, then add all the whole spices. Stir in the ginger-garlic paste, then add the sliced onions and fry until lightly browned. Add the yogurt and all the spices, mixing well.

Layer some rice over the masala, then pour some saffron milk, add 2 eggs, and some fried onions. Add another layer of rice, the remaining eggs, more fried onions, cilantro, mint leaves, the rest of the saffron milk, and a little biryani masala. Layer the rice so all the flavors mix well.

Cover the pot tightly, seal the edges with dough, and cook on low heat for 15 minutes.

Your delicious egg biryani is ready. Serve with raita and chutney.