Start with the rice. Always. Soak it for about 20 minutes while you prep other things. Then bring water to a rolling boil, add salt, cardamom, bay leaf. Add rice. Cook till it’s about 70% done — still has bite. If you fully cook it now, it’ll cry later. Drain and set aside.

While the rice is doing its thing, heat a little oil in a pan. Toss the boiled eggs with turmeric, chili powder, and salt. Lightly fry them till the surface looks golden and a bit blistered. This step smells amazing. Don’t skip if you can help it. Set eggs aside.

Now comes the heart of egg biryani — the masala. In a heavy pot, heat oil or ghee. Add sliced onions. Cook them slow. Medium flame. Stir often. They should turn deep golden, not rushed brown. This takes time. Put on music. Breathe.

Add ginger-garlic paste. Stir till the raw smell goes away. Add green chilies. Then lower the flame — important — and add whisked yogurt slowly, stirring continuously. If you rush, it splits. Been there. Not fun.

Once the masala looks smooth again, add all the spices — chili powder, turmeric, coriander powder, biryani masala, salt. Cook till oil slightly separates and everything smells… warm and deep.

Add the fried eggs. Gently mix so they get coated. Don’t break them. Let this simmer for 3–4 minutes. Taste the masala. Adjust salt. This is your last chance.

Now layering. Lower the flame. Spread half the rice over the egg masala. Sprinkle mint, coriander, some fried onions, and saffron milk. Then the rest of the rice. Top again with herbs and a little ghee if you’re feeling generous.

Cover tightly. Dum cook on very low heat for 15–20 minutes. No peeking. Let the steam do its work. Turn off heat and rest for 10 minutes before opening. This part matters.