Ingredients

• 1 cup basmati rice, soaked for 30 minutes and drained
• 4 large eggs, hard-boiled and peeled
• 2 tablespoons vegetable oil or ghee
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 green chilies, slit lengthwise (adjust to taste)
• 1/2 cup mixed vegetables (carrots, peas, and bell peppers)
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Chopped cilantro for garnish (optional)

Here's the recipe :

• Heat the vegetable oil or ghee in a large, heavy-bottomed pan or pot over medium heat. Add the cumin seeds, green cardamom pods, cloves, cinnamon stick,and bay leaf. Sauté for a minute until the spices become aromatic.
• Add the sliced onions and sauté until they turn golden brown, stirring occasionally.
• Add the minced garlic, ginger, and green chilies. Sauté for another 2 minutes until the raw smell disappears.
• Add the mixed vegetables and sauté for 3-4 minutes until they begin to soften.
• Stir in the turmeric powder and garam masala. Cook for a minute to toast the spices.
• Gently add the hard-boiled eggs to the pot. You can either leave them whole or cut them in half, depending on your preference.
• Add the drained basmati rice to the pot and sauté for 2-3 minutes, stirring to coat the rice with the spices and oil.
• Pour in 2 cups of water and season with salt. Stir well and bring the mixture to a boil.
• Once it boils, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed. Be careful not to overcook the rice.
• Once the rice is done, remove the pot from heat and let it sit, covered, for 5-10 minutes to allow the flavors to meld.
• Fluff the Egg Pulao gently with a fork and garnish with chopped cilantro, if desired.
• Serve the Spiced Egg Pulao hot as a standalone meal or with raita or a side salad. Enjoy the delicious and aromatic flavors!