Egg Pulao

• 1 1/2 cups long-grain basmati rice, washed and soaked for 2 hours
• 1 large onion, thinly sliced
• 1 large tomatoes, 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

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!

longgrain basmati rice, onion, tomatoes, oil, gingergarlic, cumin powder, coriander powder, red chili powder, turmeric powder, garam masala, coconut milk, coriander leaves, frozen green peas, salt, potatoes, eggs

Taken from www.food.com/recipe/egg-pulao-69892 (may not work)