Heat 2tbsp oil in a non-stick pan.Add bay leaf,cinnamon sticks,black cardamoms,cloves and finely chopped onions.Mix well and saute till onions are lightly browned.
Add 1tbsp of ginger garlic paste,turmeric powder,red chilli powder,coriander powder and slit green chilli.Mix well and saute for 2-3 minutes.
Now, add finely chopped tomatoes and salt.mix well,cover and cook on medium heat till the oil separates.
In the meantime soak saffron in the warm milk and keep aside.
Add half of the chopped coriander leaves ,mint leaves and eggs. Mix lightly
Add cooked rice,soaked saffron,green cardamom powder,remaining chopped coriander and mint leaves.Cover with an aluminium foil and place the lid on it.
Place a non-stick tawa on heat and put the pan on it.Cook for 20-25 minutes or till the steams starts coming out from the biryani pot.Serve hot with raitha.