Place hard boiled eggs in a bowl. Sprinkle with ground turmeric and red chili powder. Season with salt. Toss to coat.Heat 2 tablespoons oil in a large frying pan over medium heat. Add eggs. Toss and fry until all sides are golden. Set aside.

Place garlic, ginger and green chilies in a food processor. Process to a smooth paste. Set aside.

To the same pan add ghee. Fry cumin seeds, cinnamon stick, bay leaf, cloves and cardamom pods for a few seconds. Add ginger garlic paste, and fry, stirring, for one minute or until fragrant. Add onions. Fry, stirring occasionally, for 2-3 minutes or until browned.

Add tomatoes. Cook, stirring, for 3-4 minutes or until mushy. Add ground turmeric and garam masala. Fry, stirring, for a minute. Stir in yogurt. Add coriander (cilantro) leaves and mint leaves. Stir to combine. Simmer for a minute.Mix in rice to coat it in the spices. Add water and lemon juice. Season with salt. Stir gently to combine. Bring to the boil. Cover pan with a tight-fitting lid. Reduce the heat to low and cook for about 10-15 minutes or until rice is tender and fluffy.

When rice is cooked, remove pan lid and top rice with fried eggs and chopped coriander (cilantro) leaves. Replace the lid and leave to stand for 10 minutes before serving.Serve with your favorite raita (Indian yogurt salad) and pappadums.