Rinse the rice in water 2-3 times or until the water runs clear. Let it soak while you prepare the rest of the dish.

Dice the onions, green chilis, and ginger. Blend them with garlic cloves to form a paste.

In a separate pan, bring water to a boil for cooking the rice. Cover and set aside.

Heat oil in a kadhai over high flame. Add the onion mixture and cook until golden brown, about 10-12 minutes.

Add grated tomato and a pinch of salt to the onions. Cook for 1-2 minutes.

Reduce the flame. Whisk curd and add to the kadhai with biryani masala. Stir continuously over low heat for a minute, then increase the flame to high and cook until oil separates.

Add the boiled eggs to the kadhai. Stir well and add hot water to achieve a semi-thick gravy. Adjust salt if needed.

Once the water for the rice is boiling, add salt and whole spices if available. Drain the soaked rice and cook in the boiling water for 4-5 minutes. The rice should be partially cooked with a slight bite.

Drain the rice and layer it over the cooked gravy in the kadhai. Spread the rice evenly. Top with fresh coriander, mint, and ghee.

Cover the kadhai with a clean kitchen towel and place the lid on top. Cook on the smallest burner on low flame for 10 minutes. Let it rest for an additional 10-15 minutes.

Gently fluff the biryani with a fork. Serve by scooping rice and gravy from the edges, layering on a plate.