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Heat the oil in a deep pan and fry the sliced onions until golden brown. Reserve half for garnishing. Lightly fry the boiled eggs with biryani masala until they are evenly coated and slightly browned. Add the yogurt and a little salt to the pan to create a flavorful masala base. Simmer for 2–3 minutes. Rinse the basmati rice and parboil it until about 70% cooked. Drain the water. Layer the masala-coated eggs in a heavy-bottomed pot and spread the partially cooked rice over them. Sprinkle the reserved fried onions on top, cover the pot tightly, and cook on low heat (dum) for 15–20 minutes. Gently fluff the biryani before serving. Serve hot with raita, salad, or pickle.
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