Soak the rice for at least 20minutes in the water and then drain the water and keep it aside.

Half boil the rice by adding a bayleaf, cloves and cardamom and 1 teaspoon of oil in the water.

Heat some oil in a wok and deep fry the potatoes by adding some salt and the turmeric powder. Keep it aside

Again in the same wok add half of the chopped onion and fry them till golden brown. Keep it aside

Add the bayleaf and rest of the chopped onion in the wok and fry them till golden brown.

Add the ginger garlic paste, red chilli powder and the chopped tomatoes and some salt.

Saute till the tomatoes become mushy. Add the eggs and the potatoes.

Saute them very well. Add half of the biriyani masala, green chillies and saute it altogether.

Add some water add rest of the salt and cover it with a lid.

After you get the desired consistency of the gravy, add a little bit of sugar, mix it and remove it from the flame.

Now, in a large container, add a layer of rice, salt if required, then a layer of cooked egg with e gravy and potatoes, sprinkle some of the biriyani masala and a little bit of ghee.

Repeat the process till the end, add the kewra water and coriander leaves. Mix the food colour with 1 tablespoon of water or milk and add it on the top of it.

Keep the container in a low flame by covering it with a lid untill the rice is fully done.

Remove it from the flame. Mix the layers evenly and serve hot with raita.