Wash and soak rice for about 30 minute.

Heat oil in a pan over moderate flame. Add sliced onions and fry until golden brown. Once done, keep them aside in a plate.

For preparing eggs, hard boil the eggs and pierce them randomly with a fork. Lightly fry the eggs in the remaining oil. Remove and keep aside.

Take oil in a pan, add the whole spices and cook till they begin to splutter. Add ginger and garlic paste and saute until the raw smell goes off.Add potatoes and cook till it tender.

Add chili powder and garam masala powder. Saute just for few seconds. Now, add yoghurt, salt and mint leaves.

For preparing the biryani, bring 7 cups of water to a boil and add the spices and salt. Allow it to simmer for 4 minutes.

Add the rice and drain it when cooked al dente. Reserve 1 cup of the water. Add half of the rice to the pot, layer the eggs along with masala.

Layer again with the remaining rice, sprinkle the mint leaves and the rest of the fried onions. Sprinkle the reserved water and the kewra water.

Seal the pot with a tight lid or an aluminum foil. Place on high heat for about 5 minutes. Place the pot over a girdle on low heat for 10 minutes.