1) Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden. Carefully prick the eggs with a fork and add to the pan.

2) Stir in turmeric, chili powder and fry for about 5 minutes.

3) Add pre-soaked rice and stir slowly and carefully for 2 minutes.

4) Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.

5) Sprinkle garam masala powder over it.

6) Garnish egg biryani with chopped coriander and tomato slices,

serve hot.