Boil the eggs, peel them & set aside.

Wash your rice & drain. Put some oil in a sufuria/sauce pan,once the oil is hot,add a tbspn of biryani masala cook slightly,add water & salt & bring to boil. Add the rice & cook until it is about 80-90% cooked. Remove from fire,drain & set aside.

Take the 3 onions & cut them into rings. Fry them,drain & put aside ●In the same oil you used for the onions,fry your boiled eggs until golden brown & set aside. ●Deep fry your cubed potatoes until 50% cooked & set aside.

Put oil in a heavy based sufuria/pan. Add the biryani masala,the remaining one cubed onion,capsicum,tomatoes,carrots,potatoes & salt. Keep turning so that they don't get burnt.

Add your crushed garlic,ginger,coriander powder,cumin powder,paprika,tumeric & seasoning cube. Keep stirring.

Add mint leaves & dhania,cook until the sauce becomes mushy & excess moisture is gone & the oil starts to separate itself from the sauce.

Add yoghurt & cook for 3-5 minutes. Add the boiled fried eggs & a little fried onions. Cook for a minute & turn off the heat.

Remove some of the gravy from your sufuria & spread the remaining at the bottom of your sufuria forming a layer. Add part of the rice that had been set aside to the gravy. Add a layer of fried onions,part of the gravy you'd divided some mint & dhania.

Layer all the remaining rice,gravy,fried onions & dhania until all of it is finished. Cover for 15 minutes on very low heat until the rice is 100% cooked.

Once ready you can serve with some kachumbari or creamy cucumber salad.