Heat ¼ cup vegetable oil in a pot over medium-high heat. Then add the red onions and fry until browned and crispy. Remove the onions and set on a paper-towel lined plate. Set aside.
Add the hard boiled eggs into the oil and fry until browned. Remove them and set aside.
Add 1 bay leaf, 5 cloves, 4 cardamom pods, 4 pepper, and 4 cinnamon sticks, ½ tsp cumin to the oil and fry until fragrant.
Then add 1 tbsp ginger, 1 tsp garlic and 3 chilis. Fry for 2 minutes.
Add 1 tsp red chili, ¼ tsp turmeric, 1 tsp garam masala, and ½ tsp coriander. Mix to combine. Add ½ cup diced tomatoes. Mix for 1 minute.
Add 2 tbsp yogurt and ½ cup water and mix.
Wait until the oil separates out, then add the fried onions and eggs back into the pot. Cover and simmer until the oil separates again.
Garnish the bottom of the pot with 2 tbsp fresh coriander and 2 tbsp fresh mint.
Add the rice, then place more fried onions, coriander, and mint on top of the rice.
Cover the pot, then put it over a medium flame for 10 minutes or until the rice is fully cooked.
Mix up the contents of the pot, then serve. Enjoy!