Add 2 tablespoons oil to a pressure cooker to fry the onions. Fry the onions over medium heat until golden brown. Remove from the cooker and set aside.

Make 3 to 4 slits in the boiled eggs. In the same cooker, add turmeric, salt, and chili powder, then fry the eggs. Remove the eggs and set aside.

In the same cooker, add 2 tablespoons ghee. Add cumin seeds and all the whole spices. Then add the onions and tomato and sauté.

Once the tomato is well cooked, add the yogurt masala. For the yogurt masala, mix yogurt with turmeric, chili powder, coriander powder, garam masala, and salt in a bowl.

After adding the yogurt, cook everything well for 5 to 7 minutes. Then spread the soaked basmati rice evenly over the mixture.

Spread the fried onions over the rice and add 2 cups water (since 1 cup rice was used). Gently stir once or twice, then place the spiced eggs on top. Close the pressure cooker. Turn off the heat after 2 to 3 whistles.

Garnish with chopped cilantro and mint. Your egg biryani is ready to serve. Enjoy!