Rinse the rice and soak it in 3 cups of water for 15 minutes while you prepare the onions. After 15 minutes, drain, rinse and set the rice aside.

Meanwhile, place the eggs in a medium pot covered with an inch of water and bring them to a boil. Remove from heat, cover and let sit for 11 minutes. Remove the eggs and place them in ice-cold water for 5 minutes. After that, peel them.

Place a large skillet over medium heat. When hot, add 2 tablespoons ghee. Add onions, and ¼ teaspoon salt and saute until they turn light golden brown, about 12-15 minutes, stirring occasionally. Remove half of the onions and reserve for later. Add 1 to 2 tablespoons of water to deglaze the pan.

Add the remaining ghee, bay leaves, ginger and garlic paste, chopped tomatoes and biryani spice blend. Add ¼ cup of water, stir and cook until tomatoes soften.

While stirring continuously, mix in whisked yogurt. Add rice and water and give it a good stir, scraping the bottom of the pot with your spatula. Top with half of the chopped cilantro and mint. Cover, reduce the heat to low and cook for 12-15 minutes.

Meanwhile, heat a frying pan on medium heat. Add 2 teaspoons ghee or oil and 1 teaspoon biryani spice mix. Give it a stir and toss the eggs in that for a minute. Turn off the heat, remove the eggs and cut them in half.

When the rice is fully cooked, remove it from the heat. Pour the soaked saffron over the cooked rice and add the reserved fried onions, cilantro and mint. Using a fork, fluff the rice gently. Let it sit for 5 minutes uncovered. Serve the biryani in a wide dish or plate, and top with the sautéed eggs. Enjoy with cooling cucumber raita.