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Begin by heating 1 tablespoon of oil in a pan. Once hot, cut the boiled eggs in half and lightly fry them with a pinch of turmeric and salt. Once golden and crispy, remove the eggs and set them aside.
In the same pan, add another tablespoon of oil or ghee. Toss in the bay leaf, cinnamon stick, cloves, cardamoms, and cumin seeds. Sauté for 30 seconds until fragrant. Next, add the sliced onions and cook until golden brown and caramelized.
Add the ginger-garlic paste and sauté for another minute. Then stir in the chopped tomatoes, green chili, turmeric powder, red chili powder, coriander powder, and salt. Let this cook until the tomatoes soften and the mixture becomes aromatic.
Now, add the soaked and drained basmati rice to the pan. Stir gently for a minute, allowing the rice to coat in the spices. Pour in 2 cups of water (or vegetable broth for extra flavor), sprinkle in the garam masala, and stir well.
Nestle the fried eggs into the rice and cover the pan. Reduce the heat to low and let the pulao cook for 12-15 minutes until the rice is fluffy and fully cooked. Turn off the heat and allow the dish to rest for 5 minutes before serving.
Fluff the rice gently with a fork, garnish with fresh cilantro, and serve your delicious egg pulao alongside yogurt or raita for the perfect meal.