Add rice to a bowl and rinse it well thrice. Soak it for 20 to 30 mins, then drain the water and set the rice aside.

While the rice soaks, boil the eggs and have the shells removed. Make a few gashes with a fork and set the eggs aside. Slice onions and tomatoes.

Add oil to the pressure cooker or pot and heat.

Add star anise, bay leaf, shahi jeera, cardamoms, cloves and cinnamon and let them sizzle.

Add the onions next and fry till golden.

Throw in some ginger garlic paste and fry till the raw smell is gone.

Put the eggs, tomatoes, mint, red chili powder, turmeric and salt. Fry until the oil separates.

Add the mint and saute for a minute. Whisk the yogurt well and lower the flame. Incorporate the yogurt slowly into the pan. Stir and cook until really thick.

Add rice, water and salt as needed. Mix the water with the ingredients and taste test to suit likings.

Bring the water to a rolling boil.

Lower the flame entirely, cover and cook when using a pot. If using a pressure cooker, close the lid and cook till you hear 1 whistle.

When the pressure drops open the lid and fluff up with a fork. If using pot, let the egg pulao cook until the rice is fully cooked, yet not mushy. If the rice is undercooked, splash some hot water and cook. Let the hot egg pulao rest in the cooker or pulao for a while.