Mix eggs, cream, and coriander in a bowl and season with salt and pepper.
Fry one quarter of the egg mixture in oil until set, fold, and keep warm.
Repeat the process to create three additional omelettes.
Mix all marinade ingredients except mushrooms and oil in a separate bowl.
Fry mushrooms in oil for 2-3 minutes until they are golden-brown.
Toss the fried mushrooms into the marinade and set aside.
Blend chilli paste ingredients in a food processor to form a rough paste.
Heat oil in a pan and fry the sliced onion until softened.
Stir in the chilli paste and cook for 5 minutes.
Add rice and bay leaves and fry for 3-4 minutes.
Cover with vegetable stock and simmer for 15-20 minutes until liquid is absorbed.
Cool rice on a tray, drizzle with rose water and lemon juice, and sprinkle with mint.
Preheat your oven to 180°C.
Layer rice and marinated mushrooms into greased 10cm rings on a baking tray.
Cover with foil and bake the rings for 30 minutes.
Serve the biryani stacks topped with the cooked omelettes.