In a large skillet, heat oil and add the sliced onions. Cook until browned, then remove half of the onions and set aside. To the onions in the skillet, add the whole spices, green chilies, and ginger-garlic paste. Sauté, then add salt and all spices. Mix in the cilantro and yogurt, then turn off the heat.

Add the eggs to the spice mixture, then set aside half of the gravy. In the same skillet, layer half the gravy, then add a layer of rice, followed by the remaining gravy and eggs. Top with the browned onions, saffron milk, ghee, cilantro, black pepper, and biryani masala. Cover and cook on low heat for 5 minutes on a griddle or tawa. Serve hot.