Rinse the basmati rice well and soak for 20 minutes.

In a pot, bring water to a boil and add salt, cumin seeds, and cloves.

Add soaked rice and cook until it’s 70–80% done (grains should still have a bite).

Drain and set aside.

Heat oil in a large pan.

Add turmeric, red chilli powder, and biryani masala.

Roll the boiled eggs in the spices on low heat until lightly golden and coated.

Remove and keep aside.

In a handi/kadhai, heat oil.

Add cinnamon, bay leaves, cloves, cardamom, star anise, and mace. Sauté until fragrant.

Add sliced onions and fry until golden at the edges.

Add ginger-garlic paste and sauté briefly to remove the raw smell.

Add tomatoes and green chillies. Cook until the oil separates.

Add biryani masala, red chilli powder, mint, and salt.

Add the sautéed eggs, pour in water, stir, and cook until the masala thickens and looks glossy.

Remove 3-4 eggs and a little masala and keep aside for layering.

Spread half of the rice evenly over the masala in the pot.

Place the reserved eggs and masala on top.

Add the remaining rice.

Sprinkle kewra water, drizzle ghee, and add a few mint leaves.

Cover the pot, put some weight on it, and cook on a low flame for 10–12 minutes. Turn off the heat and rest for 5-8 minutes.

Fluff the biryani gently before serving.

Serve hot with raita, salad, papad, or pickle.