Description:Cook the rice separately in sufficient water, add a pinch of salt while cooking. Once the rice is cooked strain it and keep aside.
Boil the eggs and keep aside
In a wide heavy bottom pan or kaadaipour the ghee and oil and add the whole spices.
Then add the onions and the green chilies.
Saute till light brown and add the ginger garlic paste and the chopped tomatoes. Cook till the tomatoes are nicely mashed.
Then add the turmeric powder, chili powder and salt and mix well.
Add the chopped coriander and whole mint leaves and mix well. Add the coriander powder and check for seasoning.
In a heavy bottom pan add a layer of rice then spoon a layer of the masala on the rice. Then place the halved eggs on the masala and repeat the layers, close the lid and set it on dhum for about 10 mins.
Once done the rice is ready to be served.