In a thick bottom pan , heat oil and ghee.
Add whole spices and saute till fragrant.
Now add in sliced onions and fry .
Add mint leaves and fry well , till onion changes color and mint leaves are well fried.
Add freshly ground ginger garlic paste and saute till raw smell goes off completely.
Now add in slit green chilies and tomatoes , saute well and cook till tomatoes turns pulpy.
Add turmeric powder , chili powder and coriander powder mix well .
Keeping flame on low heat , Add ½ cup of thick curds and mix well completely till specks of oil is seen.
Add salt and biryani masala powder mix well .
When oil starts to release from corners make incisions on boiled eggs with knife and add into gravy.
Gently saute egg ,such that masala coats well on egg .