Hard-boil eggs, peel, and shallow fry in 0.5 tbsp ghee until golden.
Parboil basmati rice with salt until 70% cooked and drain.
Sauté sliced onions in ghee until deep brown; set half aside for garnish.
Stir ginger paste, garlic paste, yogurt, garam masala, and fried eggs into remaining onions.
Layer rice over egg mixture, top with reserved onions and mint, cover tightly, and steam on low for 15 minutes.