First, rinse the rice thoroughly with clean water. In a large pot, bring 4 cups of water per cup of rice to a boil. Once the water is boiling, add the rinsed rice and cook until it's about 80-90% done (not fully cooked). Drain the rice in a colander or spread it out in a large tray under a fan to keep the grains separate.

Meanwhile, boil the eggs and potatoes. Once boiled, peel them. Use a fork to poke small holes in the eggs and potatoes. Sprinkle with 1/2 teaspoon red chili powder, 1/2 teaspoon salt, and 1/3 teaspoon turmeric powder, then gently mix by hand so the spices soak in.

Heat 4-5 tablespoons oil in a large skillet or wok. Add about 5 of the sliced onions (from the total) to the hot oil and fry on high heat until they turn crispy and golden brown. Remove and set aside on a plate.

In the same skillet, add the spiced eggs and potatoes. Fry them until they develop a golden crust, about 4-5 minutes. Once golden, remove and set aside.

In the same skillet, add the whole spices: bay leaf, cinnamon stick, green cardamom, cloves, black peppercorns, and cumin seeds. Let them sizzle. Then add the remaining 2-3 sliced onions. Sauté the onions until soft (no need to make them crispy). Add 1 teaspoon ginger and green chili paste and the finely chopped green chilies. Next, add the chopped tomatoes.

Once the tomatoes are cooked, add all the dry spices: red chili powder, turmeric powder, salt, and ground coriander. Cook well. When the spices are cooked, add the biryani masala and cook for another 2 minutes.

Reduce the heat to low. Add 3-4 tablespoons yogurt and about 1/2 cup water. Cover and cook for 4-5 minutes, until oil starts to separate from the masala. Remove the lid and add chopped cilantro, saving a little for later.

Keep the heat on low. After adding the cilantro, spread a thick layer of rice over the masala. Arrange the eggs and potatoes evenly on top. Sprinkle half of the crispy fried onions and some chopped cilantro over the rice and eggs.

Add another layer of rice on top, then repeat with the remaining crispy onions and cilantro.

Finally, drizzle the saffron milk over the top. Cover and cook on medium heat for about 8-10 minutes.

Your biryani is ready! Fluff gently and serve on a plate. The rice will be fluffy and the dish very flavorful.