Heat oil in a wok and add cumin seeds , bay leaf, cardamon, cloves, black pepper corns.

Next add onions and saute till light brown and then add green chill, ginger and garlic and cook with coriander powder , red chilli powder and cumin powder.

Next add grated beetroot and tomatoes and cook on slow with some salt.

Now slit the boiled eggs on top and add into this and cook it with the beetroot masala and some mint leaves on slow flame. Cover the wok with the lid as you clean and wash the rice.

Now transfer the rice into the wok and mix it all well.

Add almost two cups of water and sprinkle biryani masala and add mint leaves again and cover and cook it till rice is done.