Boil the eggs with water. Peel off the egg and keep aside.

Heat 3 tablespoon oil in a fry pan and add the onion to the hot oil. Fry until golden brown and remove from oil

Heat ghee in a pan and put boiled eggs. Add spices and salt and toss with a spoon to coat them well with the masala.

Fry the eggs until slightly crisp on the outside.

In a wok heat the ghee and add the ginger and garlic paste. Add the powdered spices, salt and 1 tbsp water to avoid the burnt.

Add the fried onions and cook for 2 minutes. Add the tomatoes and cook until the tomatoes cooked and the masala becomes thick

Add the yogurt and cook until the masala again thickens.

Heat ghee in a pressure cooker and add the whole garam masala. Wash and drain the rice and add it to the ghee

Fry for a minute and add water and salt. Close the lid and cook for 1 whistle.

Take the remaining rice and spread it on top of the curry masala. Sprinkle the remaining fried onions on top of the rice, pour the saffron milk evenly on top of the rice.