Soak rice for at least 20 to 30 mins. Drain water and set the rice aside in a colander.

Boil eggs and remove the shells and wash them. Prick randomly with a fork a couple of times and Set aside.

Heat a pressure pan or a biryani handi with oil, add onions and fry till golden brown.
Add ginger garlic paste and fry till the raw smell goes off.

Add the dry spices and allow them to sizzle.
Add tomatoes, mint, red chilli powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy.

Add eggs and biryani masala powder and fry till the mixture thickens.
Pour water and add salt as needed. Bring it to a boil

Add soaked rice (drain water) and saffron with milk and cook rice in open pan till very little water is left.

Lower the flame, cover and cook till the rice is done. If using pressure cooker, close the lid and cook on a very low flame for about 5 minutes. Switch off before it whistles to prevent it from becoming mushy, Set this aside, don’t leave on the hot burner.

Fluff up the egg biryani and serve with raita.