Boil 4–6 eggs, peel them, and set aside
Heat 2 tablespoons oil or ghee in a pan
Add 1 sliced onion and fry until golden brown
Add 1 teaspoon ginger-garlic paste and sauté briefly
Add 2 chopped tomatoes and cook until soft
Add 1 green chili, 1 teaspoon salt, 1 teaspoon red chili powder, 1/2 teaspoon turmeric, 1 teaspoon biryani masala, and 1/2 teaspoon garam masala
Add 1/2 cup yogurt and mix well
Add the boiled eggs and lightly fry them in the masala
Add 1/2 cup chopped mint and coriander leaves
In another pot, cook 1 cup basmati rice until 70% done and drain
Layer the rice over the egg masala
Add fried onions, a little saffron milk or food color if desired, and a few drops of ghee
Cover tightly and cook on low heat for 15–20 minutes
Gently mix and serve hot