1) Boil the eggs, peel them, and keep aside. Heat oil and butter in a pan.

2) Add the whole dry spices and sauté until aromatic. Add sliced onions and cook until golden brown.

3) Add ginger-garlic paste and sauté until the raw smell disappears. Add tomatoes and cook until soft and mushy.

4) Add curd (yogurt) and cook on medium flame for 5 minutes. Add the boiled eggs, mint, and coriander leaves.

5) Mix well, then add rice and water. Cook on medium flame until the rice is fully cooked.

6) Egg biryani is ready—serve hot and enjoy! 🍚🥚