Take a pressure cooker, add oil, heat it and add spices such as cinnamon stick, cardamoms, cloves and shahi zeera.
Add sliced onions and stir fry them until they turn slight golden in color.
Add ginger garlic paste and saute for few minutes to get rid of raw smell.
Add the tomatoes, mix and cook them until soft.
Add the yogurt into the gravy and give a mix.
Add the spices such as salt, red chilli powder, turmeric powder into it.
Cook the gravy until oil releases from the ends.
Add 5 cups of water to the gravy.
Add the soaked basmati rice into the water, mix well or stir.
Check for salt consistency and add as per requirement.
Add the stir fried boiled eggs.
Add coriander leaves, mint leaves, slit green chilies, fried onions on the top.
Add black pepper powder and garam masala powder.
Cover the lid of the pressure cooker.
Give one whistle and switch of the flame.
Release the pressure naturally or let the steam escape completely in its natural way.
Remove the lid carefully once pressure escapes.
Allow the biryani lid to be uncovered for 2-3 minutes.
Biryani is ready to be served.
Serve hot with raita or mirchi ka salan