Method
Heat 3 tbsp oil in a pan. Add cumin seeds, green and black cardamom, cinnamon sticks, cloves, ginger garlic paste and fry until golden brown. Add red chili powder, coriander powder, garam masala and salt. Mix well. Add rice and water. Stir well. Cover it and cook for 20 mins on medium heat. Slowly make the rice upside down once, while it’s getting cooked. Meanwhile keep 3 eggs for boiling. Take the remaining 3 eggs and keep in the bowl. Add salt to it and beat again. Heat 1 tbsp oil in a pan. Pout the beaten eggs. Continuously stir it and cook until golden brown. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care they you do not break the rice grains. Pur the rice in the centre of the dish plate and garnish with coriander leaves and serve immediately.