Preparing egg masala

• Heat oil in a large and deep wide bottomed pan. Add sliced onions and fry till they turn golden.
•  Add tomatoes, ginger garlic paste, green chilies and turmeric powder. Cook it well till tomatoes turn soft.
• Add yoghurt, chilli powder, coriander and cumin powder and salt. Stir well.
•  Add around half cup of water, cover the pan and cook it for 2 minutes. By now this masala should be cooked properly and oil should start coming out of it.
• Now break the eggs one by one over the gravy, don’t overlap the eggs, keep little distance between each egg. Don't stir or mix the gravy after putting eggs. Sprinkle garam masala powder over it. Cook it covered for 5-6 minutes.

Preparing the rice

• Boil the rice in enough water along with salt, and all the whole spices till 3/4^th done. Strain and keep aside.

Layering the biryani

• In a thick bottomed pan, arrange a layer of rice, over that arrange half the egg  masala followed by another layer of rice. Sprinkle over it half of the mint and coriander leaves, a little rose water and little yellow color and also little saffron mixture. Arrange the remaining egg masala over it followed by the remaining rice. Sprinkle remaining mint and coriander leaves, rose water, yellow color and saffron mixture. Seal the pan with the foil paper, cover the lid and cook it on the slowest flame for  10-15 minutes.

Serving

• Egg biryani is now ready to serve.  Serve it hot with any raita of your choice.