Smear the egg with 1/2 tsp of haldi and fry.In the same pan add the ginger,garlic paste and cook for 3-4 min.Add the spices and cook for another 3 min,now add the tomato puree and cook till all the water dries up,at this point of time add the salt and little amount of chopped mint leaves.The Gravy is ready for the biryani.We’ll not add the egg into the gravy.

In a pan boil water for rice.When the water starts boiling add the whole spices(tejpatta,green cardamon,laung,10-12 peppercorns and salt add the rice to this and cook till half done.Switch of the gas and cover the pan for 5 min,drain the water.

In a fresh pan or rice cooker add 2 tbsp of desi ghee layer the rice sprinkle chopped chillies and mint spread the gravy on top,now cut 2 eggs in quarter and place it on rice layer sprinkle fried onion and 2 tsp of kesar milk,same way will arrange the second layer (as many layer u want)cover and keep on the low flame for 15 min,if using rice cooker cook fr 7-10 min.Serve with raita and kabab.