First, take 5 boiled eggs and remove their shell. Make small incision in them and mix ¼ tsp of turmeric powder, ¼ tsp of red chili powder and salt to taste. Keep them aside to marinate.

Next, take 500 gm of long-grain Basmati rice in a container, wash 3 to 4 times thoroughly, and soak them in water. Keep it aside for 30 to 45 minutes. (Pro tip: Washing the rice thoroughly will remove the surface starch and prevent the cooked rice from being mushy. Do it gently. Do not scrub or mash them or else it will break).

To cook the rice, take about 2 liters of water and put 1 piece of star anise, 2 pods of black cardamom, a small piece of mace (javitri), 2 to 3 pieces of bay leaves, 2 inch-size sticks of cinnamon broken in small pieces, 5 to 6 pieces of cloves, and 4 pods of green cardamom in it. Boil it on a high flame for about 10 minutes without the rice so that the flavor of the whole spices is infused into the water.

In the meantime, heat a pan, put 2 tbsp of cooking oil in it and when the oil is hot, add 2 pieces of finely sliced onions in it and add a pinch of salt to it. Fry them on medium flame. Stir the onions continuously until they turn deep brown in color. Remove them on a ppalte and keep aside.

Now, heat 2 tbsp of cooking oil in a kadai or a pot and shallow fry the marinated eggs on a medium to high flame. Remove them when they turn slightly golden brown in color and keep aside when done.

Now in the same kadai and oil, add 1 tbsp of ghee, 1-inch stick cinnamon, 2 to 3 pieces of cloves, a small piece of mace, 2 green cardamom pods, and 1 tsp of cumin seeds. Fry them for about 30 seconds. (Pro tip: In place of regular cumin seeds, you can use black cumin seeds or shahi jeera in the recipe. This will enhance the taste and flavor even more).

Now, put 2 pieces of medium-sized, finely chopped onions in it and fry them until the onions turn golden brown in color.

At this stage, add 1 tbsp of ginger garlic paste and fry it with the onions for about a minute until the raw smell goes away.

Then add 4 pieces of fresh green chilies, slit longitudinally from the middle. Fry them for half a minute as well.

Then, put 2 pieces of medium-sized, finely chopped tomatoes and 1 teaspoonful of salt in it and fry them as well until the tomatoes melt and mix nicely. (Pro tip: Adding salt with tomatoes together helps in melting the tomatoes fast).

Now, add ½ tsp of turmeric powder, ½ tsp of red chili powder, 1 tsp of coriander (dhania) powder, and 1 tsp of cumin seeds powder to it. Mix and let them cook nicely.

Next, add 2 tbsp of curd in it and mix nicely. Let it cook nicely until the oil separates.

Now, take about ¼ cup of hot flavored water that is still boiling to cook the rice and add it to the masala mixture.

When dry, add the eggs and mix.

Now, add 1 tbsp of finely chopped fresh coriander leaves, 1 tbsp of finely chopped, fresh mint leaves, 1 tbsp of crushed brown onions (birista) that you have made before, and ½ tsp of garam masala powder to it. Mix them nicely and let it cook. (Pro tip: If you want, you can add biryani masala to the mixture at this stage. This will add to the taste of the biryani a lot. However, it is optional).

Now, add 1 tbsp of fresh cream to it and mix nicely.

When done, remove the eggs along with some gravy in a bowl and keep it aside to add them while layering the rice.

Now, move on to the rice. First add 3 tsp of salt to the boiling water and mix it.

After half a minute, remove the whole spices from the boiling water.

Now, drain the water from the soaked rice and add it to the boiling water. Now add, 1 tsp of lime juice, a bit of finely chopped coriander leaves, a bit of finely chopped mint leaves, and a bit of crushed brown onions. Mix them and let it come to a boil on a high flame until each long grain is clearly visible. (Pro tip: Do not skip the lime. Adding it will enhance the whiteness and fluffy texture of the rice).

After 6 to 7 minutes of boiling, the rice should be ready to be used as the first layer. Check it. Do not turn off the flame of your stove.

Put a bit of the rice on the cooked masala and spread it evenly all over. (Pro tip: The first layer of rice must be 80% cooked. This ensures proper cooking while simmering the biryani and the rice will become fluffy and not mushy).

Put the eggs on top of it and the gravy all over nicely. This will help the flavor infuse in the whole biryani and all of the rice perfectly.

Take a bit of more rice, which should be 90% cooked by now, and spread it quickly on top of the eggs to make the second layer just as you did for the first layer of rice before. Now, add ¼ cup of hot flavored rice water to it.

Then, sprinkle a bit of finely chopped coriander leaves, a bit of finely chopped mint leaves and a bit of crushed brown onions on top of it. Then, add 1 tbsp of kewra water to it. (Pro tip: If you do not have kewra water at home, you can use rose water in its place. It will also play the same role of enhancing the flavor of the biryani).

Cover it nicely with a piece of aluminum foil and put a lid on top of it. (Pro tip: If you do not have aluminum foil at home, put the lid and cover the sides with wheat dough. This will prevent the steam from escaping from inside).

Now, put a tawa or skillet on the burner and place the kadai or pot on top of it. Switch on the flame and turn to low. Let it cook for 15 minutes. Remove the lid and foil. Mix the rice carefully and gently from the sides.

Your homemade spicy egg biryani is ready. Take it out in a serving plate and serve it hot along with raita, curd, or fresh salad.