Firstly, take a cooking pot, add oil and heat it.
Into it add whole garam masala such as cloves, cardamoms, cinnamon stick, shahizeera, bay leaf and saute for few seconds.
Add the sliced onions and saute them well.
Cook the onions until they turn slight golden brown color.
Add the ginger garlic paste and saute them for few minutes on low flame to get rid of the raw flame.
Add the chopped tomatoes and cook them until they turn soft.
Add the mint leaves, coriander leaves, slit green chillies and mix well.
Add beaten yogurt into it, add dry spices such as salt, red chilli powder, turmeric powder.
Give a mix.
Cook the masala until oil starts leaving the sides.
Add the peeled boiled eggs into the masala, mix delicately and cook the eggs for about 5 minutes.
Add 8 cups water if 4 cups of rice is being used.
Add lemon extract into the water, check for salt and add if required.
Bring the water to a boil.
Add the soaked rice into the boiling water and mix well.
Allow the rice to cook without covering the lid on medium flame.
Give a stir in between.
When the water starts getting absorbed, reduce the flame.
Cover the lid of the cooking pot.
Place a tawa beneath the cooking vessel in order to avoid the rice burning at the bottom.
Cook on low flame until the rice is completely done and cooked well.
Switch off the flame.
Egg pulao is ready.
Serve hot with raita.