Egg Pulao

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 cups long-grain basmati rice, washed and soaked for 2 hours
• 1 large onion, thinly sliced
• 1 large tomato, peeled and chopped
• 4 tablespoons oil
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 2 teaspoons red chili powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala powder
• 2 tablespoons coconut milk powder
• 1/2 cup finely chopped coriander leaves
• 3/4 cup frozen green peas
• salt
• 2 potatoes, quartered and deep fried
• 4 hard-boiled eggs, shelled

Recipe

• 1 in a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
• 2 add tomatoes.
• 3 cook until softened, stirring continuously, while it cooks.
• 4 add ginger-garlic paste.
• 5 saute for 2 minutes.
• 6 add a little water (about 1/8 cup).
• 7 add all the powdered spices (masalas).
• 8 fry for 2 minutes.
• 9 add coconut milk.
• 10 stir well.
• 11 add peas and corriander.
• 12 add salt, just enough for the mixture and the rice.
• 13 add 2 1/2 cups of water.
• 14 stir once.
• 15 bring to a boil.
• 16 strain the rice.
• 17 add to the boiling pot.
• 18 cook, partially covered, until all the water has been absorbed by the rice.
• 19 reduce heat to a simmer.
• 20 add potatoes.
• 21 lay the shelled eggs on top.
• 22 cover.
• 23 cook for 10 minutes.
• 24 serve hot with salad, yoghurt and pappadams!