First, boil the eggs and peel them. Slice the onions and fry them until golden brown, then set aside on a plate.

In the same leftover oil, add red chili powder and turmeric powder. Make small cuts in the eggs, add them to the spices, and sauté on low heat for 4-6 minutes. Remove the eggs and place them on a paper towel.

Rinse the rice and let it drain in a strainer for 30 minutes to remove excess water. In a pressure cooker, add ghee, then add dried red chilies, black cumin seeds, cloves, cinnamon, green cardamom, and black cardamom. Sauté for a few seconds.

Add the onions and sauté until soft. Then add chopped tomatoes, ginger-garlic paste, and green chilies. Cook until the tomatoes are soft. In a separate bowl, mix yogurt, turmeric powder, ground coriander, garam masala, and salt.

Add this yogurt mixture and biryani masala to the cooker and sauté for another 5 minutes.

Spread the drained rice over the cooked masala, then sprinkle mint and cilantro on top. Add enough water so it covers the rice by about 1 inch. Add salt to taste and the eggs, then mix gently. Cook on high heat until the pressure cooker gives one whistle.