First, cook 1 cup of rice (about 200 grams) with 1 1/2 cups water (about 360 ml). While the rice cooks, chop the onion.

Heat 2 tablespoons oil in a pan. Add cumin seeds, then beat 2 eggs and pour them in. Add salt and scramble the eggs. Remove the scrambled eggs to a bowl and set aside.

Add the remaining oil to the pan. Add cumin seeds, chopped onion, and whole spices (black cardamom, bay leaves, black peppercorns, cloves). Sauté, then add biryani masala and salt.