Boil and marinate eggs: Hard-boil 5-6 eggs. Peel, make cuts. Mix with 1 tsp red chilli powder, half tsp turmeric and salt. Fry in 1 tbsp oil 2-3 minutes until golden. Set aside.
Fry birista: Slice 2 large onions. Deep fry until dark golden. Drain. Reserve oil.
Parboil Sona Masoori rice: Wash 2 cups Sona Masoori rice. Soak 20 minutes. Boil in salted water with whole spices 6-7 minutes. Drain.
Make masala base: In a heavy pot heat reserved oil. Add 3 chopped tomatoes and cook 8 minutes. Add 1.5 tsp red chilli powder, 1 tsp biryani masala and salt. Cook 3 minutes.
Add fried eggs: Place eggs on the masala base.
Layer rice: Add parboiled rice over eggs.
Add garnishes: Add birista, 3 tbsp ghee, fresh mint and coriander.
Add saffron milk: Drizzle saffron milk over rice.
Seal and dum cook: Seal tightly. Cook on tawa — high heat 5 minutes then lowest heat 20-25 minutes.
Serve: Rest 8 minutes. Open and serve. Karnataka egg biryani uses Sona Masoori rice. Serve with raita.