In a kadai heat ghee and add cinnamon stick, star anise, bay leaves saute them for a mint. Now add the soaked rice and saute it properly with light hands for 2-3 mins on medium heat. Then add water, salt and let it cook on medium heat until 80% cooked.
Once done, remove and keep a side.

For Gravy - In a kadai heat ghee and oil add bay leaves, star anise, cinnamon stick, ginger, garlic, onion and saute until light golden brown on medium high heat. Now add the tomatoes and cook until soft on medium heat.

Then add red chilli powder, coriander powder, haldi powder, garam masala powder, salt and curd and mix well.

Now put the eggs and coriander leaves and mint leaves in and some water mix it properly and cook for 2-3 mins and keep a side.

For Assembling Egg Biryani - In a handi add a layer of cooked rice then place the boiled eggs one by one and pour over The gravy, then add another layer of cooked rice.

Now finish it with saffron milk, fried onion, some mint leaves.

And serve hot in a serving plate with raita and garnish with onion rings.