Spicy Egg Pulao

Ingredients:

• 1 cup basmati rice (210 kcal)
• 4 hard-boiled eggs, peeled and halved (320 kcal)
• 1 large onion, thinly sliced
• 1 tomato, chopped
• 2 green chilies, finely chopped
• 1/2 cup mixed vegetables (peas, carrots, and beans) (80 kcal)
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• Fresh coriander leaves for garnish

Cooking Steps:

Step 1: Rinse basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Step 2: In a pan, heat vegetable oil and add cumin seeds. Once they splutter, add sliced onions and sauté until golden brown.

Step 3: Add ginger-garlic paste and chopped green chilies. Sauté for a minute until the raw smell disappears.

Step 4: Stir in chopped tomatoes and cook until they soften. Add mixed vegetables and cook for another 2-3 minutes.

Step 5: Add garam masala, turmeric powder, red chili powder, and salt. Mix well.

Step 6: Add soaked and drained rice to the pan. Stir gently to coat the rice with the spices.

Step 7: Pour water (1.5 cups for every cup of rice) into the pan. Bring it to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and the water is absorbed.

Step 8: Arrange the halved hard-boiled eggs on top of the rice, cover, and let it steam for an additional 5 minutes.

Step 9: Garnish with fresh coriander leaves and serve your Spicy Egg Pulao hot. Enjoy the explosion of flavors in every forkful!