In a large saucepan, make the masala by heating the coconut oil. Add the onions and green chillies and saute till wilted.

Add the ginger garlic paste and cook till raw smell is gone.

Add the tomatoes, turmeric and red chilli powder and cook till the masala is totally done. Add water if required and adjust salt.

Break in the eggs and scramble the mixture. Do not overcook, to retain moisture in the masala.

Meanwhile, in another saucepan, heat ghee and splutter all the whole spices. Add the drained rice and saute for five minutes till crisp.

Add the water and keep on high flame till rolling boil. Add sufficient salt and cook on low flame till the rice absorbs all the water. It will still have a bite in it.

For preparing the dum, heat the ghee, spread the onion and sprinkle some sugar on top. Stir occassionally till wilted and fried. Drain and set aside.

Add the cashews and fry them. Drain into the onion.

Now add the hard boiled egg and fry the sides briefly. Set aside.

Keep a tawa at the bottom and keep the saucepan with the masala on top. Spread half the rice over it. Sprinkle half the onion and cashews, coriander and mint leaves, and the garam masala. Layer the eggs.

Now add the remaining rice on top, sprinkle the remaining dum ingredients and the rose water. Cover the lid tightly and cook on dum for around 15-20 minutes.

Allow to rest for 10 minutes. Fluff up well to mix and serve hot with raita and achaar.