In large vessel, add 9 cups of water and keep it to boil. Add bay leaf, cloves, pepper, cinnamon and 2 tsp oil to water. Now add rice to it and let rice cook the half way. Once done drain the excess water from rice and hold it under running water to not over cook it.
In kadai, heat 3 tsp of oil, add long cut onions, once they are translucent add tomatoes long cut, turmeric powder, chilli powder, salt. Saute the masala till it releases oil from it.
Now add biryani and garam masala along with 1 cup water and cook the gravy. Add eggs in gravy
In cooker, layer the rice at bottom and then gravy can have 3 4 layers. Add top add coriander leaves and Pudina leaves, sprinkle some Saffron milk.
Put tava on gas, and cooker on tava for no direct heat, which will not burn the bottom layer. Seal the cooker lid without whistle with dough and let the biryani cook on low flame for 20 min
Garnish biryani with fried onions and fried dry fruit
