Egg carrot biryani

Basmati rice 2 cups, cooked in 4 cups water. Hen eggs 6, cooked and peeled .
Carrot 4, chopped into 1 cm cubes, cherry tomatoes 10, bay leaves 3, cloves 3,
star anise 1, cinnamon stick 3" piece, salt to taste, onion 1, thinly sliced, garlic 4,
ginger 2 inch piece, both finely chopped, coconut oil 3 tbsp., cilantro little.
Heat oil in a wok, drop in whole spices, sauté till fragrant, add onion, garlic and ginger,
Sauté till cooked, add egg biryani masala, sauté for 30 seconds, add carrot, combine well
and cook. Add egg and mix well.Add rice, cherry tomatoes and cillantro, combine well,  and serve hot with lime pickle.