Boil eggs, remove the shells and pierce 3 eggs randomly with fork. Cut 2 other eggs to halves.

Wash and soak rice for about 20 to 25 minutes. Rinse well.

Bring 4 to 5 cups of water to a boil and cook rice along with cardamoms and shahi jeera.

When the rice is cooked al dente, drain it to a colander.

Heat oil in a hot pan. Add sliced onions and fry until brown. Set these aside to a plate. Also set aside half of the oil.

Add the rest of the whole spices and saute. When they begin to sizzle, add ginger garlic paste, chili and fry until the raw smell goes off.

Add chili powder and garam masala. Saute just for few seconds.

Add yogurt, salt, mint and coriander leaves.

Now add 3 eggs, along with ¾ portion of the fried onions.

Stir and cook until the mixture thickens. Switch off the stove, set the pan away from the stove.

Add half of the rice to the pot, layer the eggs along with masala.

Layer again with rice.

Now put back the pan on the stove, add oil and fry the halved eggs lightly. Add red chili powder, garam masala and little salt. Flip them towards the yolk and just fry for a minute.

Add this to the layered rice along with the oil. Sprinkle mint and coriander leaves and the rest of the fried onions. Also pour the saffron soaked milk.

Cover the pot with a tight lid or a aluminum foil.

Heat a tawa or cast iron pan, When the tawa turns hot, place the pot on it.

Dum it for 10 minutes on a low flame. Switch off the stove and allow it to rest for another 10 minutes.

Serve hyderabadi egg biryani with a onion raita.