Rinse the rice and soak it for 30 minutes. In a large pot, bring water to a boil. Add the whole spices, 1 tablespoon ghee, salt to taste, and the soaked rice. Cook the rice until it's about 80% done. Drain the water and set the rice aside.

Boil the eggs. Peel them and poke a few holes in each egg with a toothpick. Rub the eggs with salt and turmeric and set aside. In a pan, heat 4 tablespoons vegetable oil. Fry the thinly sliced onions until golden brown, then remove and set aside. In the same pan, fry the eggs until golden and set aside.

In the same pan, add more oil if needed and sauté the finely chopped onions until golden. Add the ginger-garlic paste and cook well. Add the chopped tomatoes and cook until soft.

Add salt and turmeric, cover, and cook. Once the tomatoes are well cooked, add the yogurt, biryani masala, and red chili powder. Cook for 3-4 minutes. Add dried fenugreek leaves and about 1/4 cup (60 ml) water. Once it comes to a boil, add the fried eggs and let it boil again. Turn off the heat.

To assemble, first layer some rice in a pot. Add three eggs and some gravy on top. Add fried onions, mint leaves, and cilantro. Sprinkle some orange food coloring. Add another layer of rice, then another layer of eggs and gravy. Continue layering, adding orange food coloring between layers.

Once all the layers are done, drizzle lemon juice and ghee on top. Cover the pot with a lid and seal with a damp cloth. Place the pot on a heated griddle or tawa and cook on low heat for 10-15 minutes. Turn off the heat. Add kewra water if using. Your delicious egg biryani is ready. Serve hot with raita.