Peel the boiled eggs and sprinkle 1/2 tsp salt and 1/3 tsp turmeric powder. Mix and allow to marinate for 15 minutes.

Meanwhile, heat 2-3 tbsp oil in a cooking pot and add potatoes. Cook on low heat until 90% done.

Add the boiled eggs and cook for 3-4 minutes.

Take the potatoes and eggs out in a bowl. Set aside.

In the same pot, add 6-8 tbsp oil and add cinnamon sticks, green cardamoms, bay leaves, star anise, cloves, black peppercorns and sauté for a few minutes until the whole spices are aromatic.

Add onions and sauté until translucent.

Add garlic, ginger and green chilies. Sauté until the onions are golden. The color of the pulao depends on the color of the onions.

Now add tomatoes and chili flakes and cook until just start to soften. Do not make them mushy.

Drain the rice and add to the tomato along with some salt to taste.

Now give gentle stirs to the rice until all the water has been absorbed by the rice and there is no moisture left in the pot.

Add 4 cups of water, fresh mint leaves and potatoes and eggs.

Give a stir and bring to boil. Taste and adjust the salt.

Cover and cook on medium flame until all the moisture has evaporated.

Turn the flame to the lowest. Cover and put on dum (steam) for 8-10 minutes.

Enjoy with cucumber raita!