Soak rice for 15 mins. After soaking take a pot add 1 tbsp oil. When oil becomes hot add whole spices. Now add water and salt

When water starts to boil add rice and cook 80 %.after that take out the rice from the water and keep aside.

Boil eggs and keep aside.

Now take a pan add 1 tbsp oil and add boiled eggs, little salt and red chilli and fry them well.

Take a wok and add remaining oil. Add little sliced onions and fry golden brown and take it out.keep aside..then add remaining sliced onions and saute for 2 mins. Now add ginger garlic paste and saute for 2 mins.

Now add red chilli powder, turmeric powder, coriander powder and saute well. Add tomatoes and then salt and stir.

When tomatoes gets bushy add sliced lemon and biryani masala and stir.. Turn the gas off and add curd. Mix well.

Turn gas off and cook for 2 mins. When oil separate from masala add boiled eggs and stir well.. Take out all the gravy and eggs from the wok and keep aside.

Now take a heavy bottom wok and spread the gravy on bottom and add 2 eggs. Now add a layer of rice then add a layer of gravy and eggs.. And last add a layer of rice.. Add fried onions on top of it.. Mix food colour with water and add this water to rice.

Now spread 2 tbsp ghee and half cup milk to rice.. Close the lid very well..cook for 3 mins on high flame and then low flame for 7-8 mins.. Turn the gas off and don't open for 10 mins..

After that open the lid carefully and take out the pulao and serve hot