Egg Pulao

Ingredients

• 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

Directions

1. 1

   In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.

2. 2

   Add tomatoes.

3. 3

   Cook until softened, stirring continuously, while it cooks.

4. 4

   Add ginger-garlic paste.

5. 5

   Saute for 2 minutes.

6. 6

   Add a little water (about 1/8 cup).

7. 7

   Add all the powdered spices (masalas).

8. 8

   Fry for 2 minutes.

9. 9

   Add coconut milk.

10. 10

    Stir well.

11. 11

    Add peas and corriander.

12. 12

    Add salt, just enough for the mixture and the rice.

13. 13

    Add 2 1/2 cups of water.

14. 14

    Stir once.

15. 15

    Bring to a boil.

16. 16

    Strain the rice.

17. 17

    Add to the boiling pot.

18. 18

    Cook, partially covered, until all the water has been absorbed by the rice.

19. 19

    Reduce heat to a simmer.

20. 20

    Add potatoes.

21. 21

    Lay the shelled eggs on top.

22. 22

    Cover.

23. 23

    Cook for 10 minutes.

24. 24

    Serve hot with salad, yoghurt and pappadams!