Heat 1 tablespoon oil in a saucepan and fry garlic. Add salt and bouillon and bring to a boil. Add rice and cook until liquid dries and rice is tender.
Heat remaining oil with turmeric, pepper, cumin and nutmeg in a saucepan or deep skillet. Add and fry chicken pieces until golden and season to taste. Add ½ cup water and cook for 10 more minutes. Remove chicken pieces and reserve cooking liquid.
When the rice is cooked, transfer to a large bowl and cool. Add eggs and reserved cooking liquid to rice and combine.
Brush some oil on the banana or bijao leaves and bake them in the oven at 350ºF (180ºC) for 15 minutes. Remove the leaves from the oven and cool.
Use a deep soup dish as a base. Place two banana leaves crossing in the center of the dish and hanging on the sides. Spoon some rice on the leaves (in the center) and place one piece of chicken and ½ boiled egg. Cover with more rice. Bring up together the leaves on the sides and tie the juane tightly. More leaves may be used when wrapping the juane so that no water gets in during the cooking process. Place juanes into a saucepan with water. Bring the water to boil and cook for approximately 1 hour. Remove juanes from the saucepan and place them on a rack upside down to eliminate liquid if any.