First, wash the rice gently 4 to 5 times and soak in 3 cups of water for 30 minutes. Boil the eggs for 10 minutes as we need them to be hard boiled. After 10 minutes, remove them from water, soak them in cold water for 10 minutes and then drain and peel them. keep them ready.

For the rice: Sieve the water in another bowl and drain excess water from the rice. Then heat oil and ghee. Add all the mentioned whole spices and stir well to release the aroma. Add the rice and saute for 5 to 7 minutes to make it absorb the flavours. Add the boiling water, salt as per taste, cover and cook till just soft. Then switch off the heat and keep covered to let it cook on its own.

For preparing the masala marinated eggs : Then heat another pan and add oil and ghee. Add the eggs and salt and saute for 5 minutes. Then add all the mentioned spice powders and saute again Transfer to a plate and keep ready.

To make the Masala gravy, heat oil and ghee in the same pan, add chopped onions, ginger garlic paste and saute well till transleauscent. Then saute tomatoes and saute till soft. Add all the spices, salt as per taste and mix well. Add 2 tablespoons of water. Cover and let it simmer for 5 minutes. Then slice the eggs long and Add to the gravy. Mix gently, cook further for 2 minutes and turn off the heat. Add chopped coriander leaves and keep covered.

For the fried onions, heat oil in a smaller pan. Add the sliced Onion and saute till golden brown. Remove on a plate. Then add the cashews and saute till golden brown. Transfer to the plate. Keep them ready.

To assemble the biryani, transfer half of the rice to another bowl. To the remaining, add the egg gravy and arrange half of the sliced eggs on top. Sprinkle half of onions and cashews and chopped coriander leaves.

Then cover with the rest of the rice. Sprinkle remaining onions and cashews, lemon juice, coriander leaves and arrange well. Then pour 2 tablespoons ghee and 1 tablespoon of hot water around the edges. Cover tightly and cook for 10 minutes till aromatic.

For the cucumber raita, mix 1 peeled and chopped cucumber, 2 chopped green chillies, 1 cup beaten curd, and black pepper powder, salt and sugar. Garnish with chopped coriander leaves.Keep in the Refrigerator till serving.

Serve the Biryani piping hot with cool cucumber raita and enjoy. Try out this delicious recipe, remember to share it with friends and don't forget to send me your comments.