Wash and soak the rice for 20 to 30 mins.
Hard Boil the eggs and remove the shell.
Saute the eggs in oil and season with salt, turmeric powder, chili powder.
Peel the shallots and take in a mixer with green chilies and grind to a smooth paste.
Prep all the vegetables and keep it ready.
Heat a wide nonstick pan with ghee and oil.
Add all the whole spices and saute for a minute
Now add the onions along with chopped green chilies and saute till the onions turn colour.
Next, add the ground shallots to the pan and mix everything together.
Add the ginger garlic paste and saute well.
Then add the chopped tomatoes and all the spice powders and combine well.
Next, add a quarter cup of water for the tomatoes to get soft.
Cook on high flame for everything gets cooked.
Add the chopped mint and coriander leaves.
Drain the rice and add it to the pan. Measure water and add it to the pan.
Let the water come to a boil and rice gets cooked.
Simmer when the water is almost evaporated and the rice is almost 80% cooked.
Add the roasted eggs and combine the rice with the eggs.
Keep the pan covered with a lid over another tawa for the dum process.
Simmer for 10 to 15 mins.
Serve hot with onion raita.