Egg Pulao

Instructions

1. Prepare the rice
   Drain the soaked basmati rice and set aside. Hard-boil 4 eggs, peel them, and cut them in half. Keep the other 2 eggs beaten in a bowl for later use.
2. Sauté the aromatics
   Heat ghee or oil in a large, heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter. Add the whole spices (cloves, bay leaves, cinnamon stick, and cardamom pods) and sauté for 30 seconds until fragrant.
3. Cook the onions
   Add sliced onions and green chilies to the pot. Sauté until the onions turn golden brown, about 8-10 minutes. Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
4. Add eggs and spices
   Pour the beaten eggs into the pot and scramble them lightly with the onion mixture. Add turmeric powder, garam masala, and salt. Mix well and cook for 1 minute to let the spices bloom.
5. Layer the rice
   Add the drained rice to the pot and gently stir to coat the grains with the spice mixture. Be careful not to break the rice grains. Cook for 2 minutes, stirring occasionally.
6. Add broth and herbs
   Pour in the vegetable or chicken broth, making sure it covers the rice by about 1 inch. Add half of the chopped mint and coriander leaves. Bring to a boil, then reduce heat to low.
7. Simmer and arrange eggs
   Cover the pot with a tight-fitting lid and simmer on low heat for 15-18 minutes until the rice is cooked and the liquid is absorbed. Gently place the halved hard-boiled eggs on top of the rice during the last 5 minutes of cooking.
8. Garnish and serve
   Once the rice is cooked, turn off the heat and let it rest covered for 5 minutes. Fluff the rice gently with a fork, garnish with the remaining fresh herbs, and serve hot with raita or cucumber salad.