First of all soak rice for almost 30 minutes and then cook with all the whole masalas and the green chillies along with half of coriander and mint both as well as adding salt accordingly. Cook it until almost 90% done. It should be firm. Strain and keep aside.

Marinate the qeema with all the masalas mentioned and the curd along with the fried onions. Let it sit for at least 30 minutes. In a wide pan, add about a tablespoon of oil and the bay leaves and half a teaspoon of caraway seeds along with red chilli powder and garam masala. Add the oil from the same oil in which you fried the onions.

Now add the chopped tomatoes and saute them until tender and soft. If you wish you can omit tomatoes. Now add the boiled eggs and coat them with the masalas properly. Next, add the marinated qeema.

Cover and cook until done and the raw smell fades away for about 15 to 18 minutes on a low heat after adding about 3/4 th cup of oil from the same oil in which we fried the onions. Keep stirring in between.

After 18 minutes, add the rice along with the chopped coriander and mint and the almonds along with a tablespoon of ghee. Roast boiled eggs in a tablespoon of ghee in a pan with a little salt and red chilli powder until crisp and done. Keep a lid on and roast on a low heat for nearly 10 minutes. Keep turning them now and then for even roasting.

Cover and let it cook on a low heat for 20 more minutes. (Dum method) Do not open the lid immediately. Serve it hot with any raita of choice.