First, heat a large skillet and add 4-5 tablespoons oil. When the oil is hot, slice the onions and fry them until golden brown, then remove and set aside. Soak the saffron strands in the milk and let them bloom. In the same oil, add the cinnamon stick, 2 bay leaves, mace, and 4-5 cardamom pods. Add the garlic and ginger paste and sauté.

After sautéing for 1 minute, add 1/2 cup water. Add turmeric powder, red chili powder, and ground mace, and cook for 1 minute. Stir in the yogurt, then add half of the fried onions. Slice 2 green chilies and add them, then crush the dried fenugreek leaves with your hands and add them.

Add all but 6-7 mint leaves, then add the eggs and cook for 5 minutes. In another pot, add 3 liters (about 12 cups) water, 1 green chili, 1-inch cinnamon stick, 2 bay leaves, and 4-5 cardamom pods. Bring to a boil, then strain the water. Add the rice to the water along with 2 tablespoons salt.

Add 1/2 teaspoon kewra water and 1 teaspoon rose water, and cook the rice until 70-75% done. Drain half the rice and layer it in another pot. Pour the egg gravy and eggs over the rice, then add the remaining rice on top. Pour the saffron-infused milk over the top.

Drizzle the remaining 1/2 teaspoon kewra water and 1 teaspoon rose water on top, add the rest of the fried onions, and pour in 1/2 cup of the reserved rice cooking water. Seal the pot with a lid using dough, cook on low heat for 5 minutes, then turn off the heat. Serve hot!