Soak the rice for 30 minutes. Drain the water and keep it aside. Add oil to a biryani pot and fry the capsicum. Set it aside.
Add the dry spices and cook for 30 seconds. Now, add the onion and fry till the slices turn golden brown.
Add ginger garlic paste and fry till the raw smell goes away. Add tomato, red chili powder, mint, yogurt, turmeric, and salt. Cook until the tomato softens.
Add potatoes, eggs, and biryani masala and cook until it thickens. Add water and salt. Bring it to a boil.
Add rice and capsicum and cook with the lid open until very little water is left.
Cover and simmer for 5 minutes. Garnish with coriander leaves.