simple recipe for egg biryani:

Ingredients
For the rice:

2 cups basmati rice
4 cups water
2-3 green cardamoms
4-5 cloves
1-2 bay leaves
1 stick cinnamon
Salt to taste
For the egg preparation:

4-6 hard-boiled eggs
2 tablespoons oil or ghee
1 large onion (sliced)
2-3 green chilies (slit)
1 tablespoon ginger-garlic paste
1 large tomato (chopped)
1 teaspoon red chili powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
Fresh cilantro and mint leaves (chopped)
Salt to taste
Instructions
Cook the Rice:

Rinse the basmati rice until the water runs clear. Soak for 30 minutes.
In a large pot, boil water with cardamoms, cloves, bay leaves, cinnamon, and salt.
Add the soaked rice and cook until it's about 70% done. Drain and set aside.
Prepare the Eggs:

Heat oil or ghee in a pan. Add sliced onions and sauté until golden brown.
Add green chilies and ginger-garlic paste; sauté until the raw smell disappears.
Stir in chopped tomatoes, turmeric, red chili powder, and salt. Cook until the tomatoes soften.
Cut hard-boiled eggs in halves and gently add them to the pan. Sprinkle garam masala and mix carefully.
Layer the Biryani:

In a heavy-bottomed pot, layer half of the cooked rice. Add the egg mixture on top, followed by the remaining rice.
Garnish with chopped cilantro and mint leaves.
Dum Cooking:

Cover the pot with a tight lid. Cook on low heat for 20-25 minutes to allow flavors to meld.
Optionally, place a heavy pan under the pot to avoid direct heat.