For the biryani

1. Heat oil in a pan and add in the bay leaves, cardamom, cloves and cinnamon. Add star anise if using. Fry for 10 seconds. Add in the sliced onions and fry till the onions are starting to brown.
2. Grind the ginger, green chillies and garlic with 1/4 cup of water to a smooth paste. Add in the ground paste and the chopped tomatoes to the pan. Fry till the tomatoes are soft and the mixture looks a little dry.
3. Add in the salt and the chopped mint leaves and coriander leaves. Saute for a couple of minute.
4. Add in the water. Once the liquid comes to a boil, add in the soaked and drained rice. Check for seasoning. Close the pan and cook for exactly 2 whistles (6-7 minutes). Switch off the flame and let it rest until the pressure from the cooker gets released naturally. Open the cooker and gently fluff up the rice.

For the Stuffed Eggs

1. Cut the boiled eggs into half. Remove the yolk and set aside in a bowl. Add in the green chillies, coriander leaves, little milk, salt and a teaspoon of mayonnaise to the yolk mixture. Mix well. Fill the yolk mixture onto the halved eggs. Set aside.
2. Heat oil in a pan and add in the eggs, stuffed side down. Fry for a minute. Remove the fried eggs to a plate. Set aside.
3. Serve the biryani with fried eggs.