First, boil the eggs. Cut the eggs into pieces, then fry them in a pan with a little oil, red chili powder, and a pinch of salt. Once fried, remove them to a plate.

Rinse the rice (use plain or basmati rice as you prefer) and soak for 30 minutes. Cook the rice with salt, 1 tablespoon cooking oil, and ghee. Once cooked, transfer the rice to a pan and sprinkle a little black pepper powder on top.

In a large pan, heat cooking oil over medium heat. Add mustard seeds and cumin seeds. Add ginger-garlic paste, bay leaves, cinnamon stick, and cloves. Add the finely chopped onion and fry until golden brown. Then add 2 tablespoons biryani masala, 1/2 teaspoon garam masala, and 1/2 teaspoon red chili powder. Add salt to taste and lower the heat.

Add the fried eggs and mix well.

Transfer half of this mixture to another pan.

Add half of the cooked rice to the remaining mixture in the pan.

Layer the reserved mixture on top.

Then add the remaining rice on top of that.

Cover and cook on low heat for 8-10 minutes.

Remove the lid and mix gently.

Top with chopped fresh cilantro, mix, and serve hot.