8 eggs (hard boiled)
1 large onion (finely chopped)
2 cloves garlic (minced)
2 bay leaves
1 cinnamon stick
1 black cardamom
4 green cardamom pods
1/2 tsp turmeric powder
1 tsp chili powder
2 tsp ground cumin
2 cups Basmati (long grain) Rice
21/2 cups water
Heat ghee in a deep pot and fry onions and garlic together with bay leaves, cinnamon and cardamoms, until fragrant.
Make small cuts around the eggs and add them to the pot.
Stir in turmeric, chili powder and cumin and fry for about 5 minutes.
Add pre-soaked rice and stir slowly and carefully for 2 minutes.
Pour in water and salt to taste, and cook over a moderate heat until the rice is tender and water is absorbed.