First, rinse the rice thoroughly and soak it for 10 minutes. Boil the eggs, then heat oil in a pan and fry the boiled eggs until golden. Place a pressure cooker on the stove, add oil, and once hot, add cumin seeds, bay leaves, cinnamon sticks, and black cardamom. Let them sizzle in the oil.

Add onion, ginger, and garlic paste. Mix well and sauté until golden. Then add tomatoes and cook until they soften. Add the dry spices—turmeric, chili powder, and garam masala—and sauté until the mixture turns golden and aromatic.

Add yogurt and cook for a few minutes. Then add the soaked rice and sauté briefly. Pour in the water and mix well.

Add salt to taste and biryani masala. Mix thoroughly, then add the fried eggs. Close the pressure cooker and cook until you hear one whistle.

After one whistle, release the pressure and transfer the biryani to a serving bowl.