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 remaining ghee until golden, add ginger paste, garlic paste, yogurt, and garam masala.
Stir fried eggs into the gravy.
Layer rice over egg gravy, top with mint leaves, cover tightly, and steam on low heat for 15 minutes.