Prep work:
Boil Egg and de-shell. Make two slits.
Cook your basmati rice according to package instruction.
Chop onion, tomato and grind ginger garlic paste.
To make egg Biryani:
To a mixing bowl add chilli powder, turmeric powder, ginger-garlic paste, lemon juice and salt. Sprinkle little water to make a paste.
Rub the marinade over the eggs and marinate for 5 minutes.
Heat oil in a deep pot, add just 1 or 2 teaspoons of oil and fry the eggs to a nice golden colour.
Collect the fried eggs and keep aside.
Heat oil in a deep pot, add cinnamon sticks, cloves, cardamom. Let it sizzle for seconds.
Add onions, green chillies and fry them for 3mins till the onions turn translucent.
Add ginger-garlic paste and saute for few seconds till the raw smell disappears.
Add chopped tomato and cook for 4 to 5 mins till they are mushy.
Add chilli powder, turmeric powder and salt. Saute and cook till you get a thin layer of oil on top.
Add chopped coriander leaves and mint leaves. Mix well.
Add curd, stir and cook for 2 mins.
Add the cooked eggs, give a quick mix. Off from the heat.
For layering:
To the bottom of the pot spread some gravy with eggs, add some cooked basmati rice, sprinkle chopped coriander leaves, mint leaves and ghee.
Again, spread some gravy, Top with basmati rice. Cover with a tight lid.
Keep in very low flame for 10 mins.
After 10 mins open the lid, fluff up the rice and serve.