Soak the rice for 30 minutes and drain.

In a cooking pot heat water as needed. Add one bay leaf, 1/2 tsp pepper corns, 1 tsp salt and 1 tsp oil. When water starts boiling add soaked rice and mix it well.

Cook the rice up to 80 percent on high flame. Strain it and keep aside.

Now take the boiled eggs and prick them with the help of a toothpick.

Heat 2 tsp oil in a pan and fry the eggs till light brown. Remove them to a plate.

Add remaining oil into the same pan and heat. Add in cumin seeds, one bay leaf and whole garam masala (cinnamon, cardamom, cloves and star anise). When they sizzle add chopped onion and fry till onion turns translucent. Add ginger garlic paste, turmeric powder, chilli powder, cumin powder, coriander powder, biryani masala and saute for a while.

Next add tomato, green chilli, few chopped coriander leaves and salt. Cook till tomato turns soft and mushy. Then add curd and mix well.

Now add fried eggs, mix well with the spices and cook covered for 3-4 minutes.

Take out all the eggs with half of the gravy to put them on the layer.

Then spread the remaining gravy in pan and add little water. Boil it for some time. Turn off the flame.

Now to give the layer to biryani, add half of the cooked rice over the gravy. Then spread half of the fried onion over it. Add few mint leaves together with coriander leaves.

Then add eggs with the gravy and level it.

Next add rest of the cooked rice with 2 tsp ghee, 1 tsp rose water and 2 tsp saffron milk. Spread remaining fried onion, mint leaves, coriander leaves and level it. Cover and cook on a high flame for 3-4 minutes.

Then put the pan on a tawa and cook on high flame for 4-5 minutes. Reduce the flame to low and cook for 15-20 minutes.

Allow egg biryani to rest for 10 minutes and then serve with raita.