Rinse the rice and soak it for 10 minutes. Fry the onions until crispy to make fried onions.

Boil the eggs and marinate them with a little spice.

Finely chop the cilantro, peel the garlic, rinse the mint leaves, and chop the green chilies. Gather all the spices. Turn on the stove, place a cooker, add ghee, and once hot, fry the eggs and set them aside.

In the same ghee, add the sliced onion, bay leaves, green chilies, garlic, and cilantro. Fry until the onions turn golden. Add yogurt and all the spices, and cook on low heat. Once the spices are cooked, add chopped tomatoes.

Add garam masala, biryani masala, and a little fried onion. Cook until the oil separates, then add the eggs and salt.

Drain the rice and add it to the mixture. Gently stir, add mint leaves and fried onions, pour in 2 cups of water, close the cooker, and cook until one whistle. Turn off the heat.

After 10 minutes, open the lid, check, and add more fried onions. Gently mix everything, transfer to a serving plate, garnish with fried onions, and serve with cucumber raita and sliced onions. This biryani is very delicious.