Wash and soak rice for about 20 mins in 2 cups of water.
Boil 3-5 eggs as per your need. Remove the skin once the eggs cool off. Set aside.
Take a kadai, and add 1 tablespoon of oil. Add 1.5 teaspoon chilli powder and 1 tablespoon salt.
Gently stir until the chilli powder changes color. Once it does, switch OFF the stove.
Make slits in the eggs and add to this. Switch ON the stove and stir for a minute until the masala coats the eggs nicely. Set aside.
Chop onions and tomatoes. Slit the green chillies.
Prepare ginger, garlic and mint, coriander pastes. Set aside.
In a cooker, add oil and ghee and warm it. Add the whole spices and stir for about a minute.
Add the chopped onions, and saute till translucent. Add the green chillies too.
Now, add ginger garlic paste and saute for about a minute in low flame (if you don’t reduce the flame, the ginger, garlic paste might stick to the bottom of the pan).
Add the tomatoes once the raw smell of ginger, garlic is gone. Saute for about 3 minutes.
Now add the spice powders and mint, coriander paste. Saute for about a minute.
Add 2 tablespoons of water and 1 tablespoon oil and keep stirring
Wait till the oil separates.
Now, add the rice, and add 5 more cups of water (there’s already 2 cups of water with the rice).
Add in the eggs + masala mixture
Add 1.5 tablespoons of salt. Squeeze in the juice of half lemon. Check for salt, and add if needed. Stir well.
Close the lid and cook for 5 whistles.
Once the steam cools off, open the cooker and enjoy the biryani hot!