Firstly boil rice with 1 tbsp salt & 1 tbsp oil Al Dente or half cooked. Strain it, keep aside. Keep the left over water also.

Peel the eggs, mix it with salt, haldi & red chilli powder, keep aside.

Take a wok add oil, heat it. Fry eggs till light brown, keep aside.

Take another wok, add good amount of oil, heat it. Fry onion till brown. Take out in a dish, keep aside.

Now add chopped onion in the first wok, stir fry it until brown.

Add ginger garlic paste, add a dash of water, saute it until rawness is released.

Now add tomato & salt, stir fry it for a sec. Lower the flame, cover it with the lid, cook it until tomato becomes mushy.

Open the lid, increase the flame, add haldi, red chilli & dhania powder, also add lil water to avoid burning. Mix it well. Cook it until oil has oozed out.

Add dahi & kasoori methi now, stir it. Cook it covered at low flame until oil has oozed out.

Add fried eggs now, stir fry it for a minute. Sprinkle very lil water,cover it again, give a dum for 2 minutes.

Turn off the flame, open the lid after 5 minutes.

Layering....a). Take a heavy bottom pan, add ghee, heat it.

B). Add choti elaichi, dalchini, black pepper corns & tejpatta, just give a gentle stir.

C) Now immediately place a layer of rice. Add some egg masala & some browned onion (birista).

D). Again add layer of rice then egg masala & birista.

E). Lastly layer the remaining rice onto it, spread remaining birista & some chopped dhania patta. Sprinkle 3 drops kewra water.

Now sprinkle the left over water (very lil), add ghee over it.

Cover it with the lid, seal the edges with ata. Cook it at low flame for 15 minutes. Do not stir in between.