Soak  rice for 1-2 hours. I prepared the ghee rice in pressure cooker with 2 whistles. The more time you soak, the less number of whistles

In the cooker, heat ghee, add all the garam masala items. Once they start popping (do not over burn),add coriander leaves and chopped onions. Saute them for some time. Add water. The water level should be twice the amount of rice.For instance,2 cups of water for 1 cup of rice

Once the water starts boiling, add the cleaned rice to it.Add salt to taste and stir well.Lock it with the lid and let the cooker heat to 1 or 2 whistles and turn off the flame. Allow the pressure to release on its own.

Cut each boiled egg into halves, take out the yellows and keep them aside. Cut the egg whites into small cubes

In a pan/kadai, heat oil.Add cumin seeds.Once they start popping, add cut onion. Add a pinch of salt and let the onions cook till they become soft and turn a little transparent

Now add the leaves,chopped green chillies and ginger garlic paste. Add chopped/diced tomatoes and a pinch of sugar. Add salt to taste.Mix them and close the pan with a lid till they are cooked

In a small cup,add a few pinches of the food coloring to the lemon pulp (squeezes of 1 or 2 lemon is enough) and stir well

Heat a large vessel with thick coated bottom, or probably the cooker used to prepare ghee rice.Add few tablespoons of ghee.Simmer the heat to low flame.Now start layering the gravy and rice, with rice at the base.Add few drops of the food color over the rice.Crush some of the egg yellows. Then add the gravy and spread it evenly.Continue this step,ending with only rice on top.Close the vessel with a lid and let it heat for about 5-10 minutes. Mix the biriyani once heated.

In a pan,heat oil/ghee. Add cut onions,cashew nuts and raisins. Once the onions are fried,turn of the heat and spread it over the top of the biriyani.Add coriander leaves and cut boiled eggs

Serve hot with raitha