Wash and soak the rice for 30 mins.
Blend the items for masala into a paste by adding less water, if necessary.
Shell the boiled eggs and give long cuts in between in the white portion carefully without separating it.
In a biriyani pot, heat ghee and fry the thin sliced onions until they become golden brown and set aside.
In the same ghee, add the blended paste and fry for a minute or so.
Add red chilly powder, half of the chopped cilantro, salt and eggs and fry until the eggs get coated with spices.
Remove the egg only from the pot and set aside.
To the same spice paste, add the drained rice, garam masala, cardamom, cloves, bay leaves and cinnamon and fry for few minutes until the spices get mixed with the rice and changes color.
Add sufficient (around 3 1/2 cups) water and bring to a boil.
When the rice boils and air holes appears on the top, reduce the heat and add yoghurt and coconut. Mix well with the rice.
Cook it covered until water is absorbed.
In a separate baking dish or pot (which can be used in oven) dot it with a little bit of ghee on the bottom and spread the rice mix.
Arrange the eggs and put the rest of cilantro and mint and layer it with the remaining rice.
:- If the rice mix is too dry, pour 2-3 tbsp of milk on top. Squeeze half a lemon juice also into it.
Cover it with aluminum foil or the lid and bake it in a preheated oven at 350 degrees for 30-45 mins.
Before serving Kerala Easy Egg Biryani, mix the rice well and add fried cashews and raisins in between and also on the top.
:- You can also cut a boiled egg into very thin slices and decorate on top of egg biryani along with nuts, raisins and fried onions.
:- Serve the Kerala Easy Egg Biryani with Raitha.