Wash and soak 2 cups basmati rice for 20 to 30 minutes
Boil 6 to 8 eggs, peel them, and lightly score them
Heat oil or ghee in a pan
Fry sliced onions until golden brown
Add ginger-garlic paste and sauté briefly
Add chopped tomatoes and cook until soft
Add green chilies, salt, turmeric, red chili powder, coriander powder, and biryani masala
Add yogurt and mix well
Add the boiled eggs and coat them with the masala
Add mint leaves and coriander leaves
In a separate pot, boil water with salt, whole spices, and a little oil
Add the soaked rice and cook until 70 percent done
Drain the rice
Layer the cooked egg masala and rice in a heavy-bottomed pot
Add fried onions, mint leaves, coriander leaves, and saffron milk if desired
Cover tightly and cook on low heat for 20 to 25 minutes
Let it rest for 10 minutes
Gently mix and serve hot