Egg Tava Pulao

1Cook the basmati rice (2 cups) in a pot with water until it's 80% cooked. Drain and set aside.

2In a separate pan, heat 2 tablespoons of ghee (4 tablespoons) and crack the eggs (4) into it. Scramble the eggs (4) until cooked. Remove the scrambled eggs (4) and set aside.

3In the same pan, add the remaining ghee (4 tablespoons) and cumin seeds (1 teaspoon). Once the seeds splutter, add the chopped onions and sauté until golden brown.

4Add the ginger-garlic paste (2 tablespoons) and sauté for a minute until the raw smell disappears.

5Add the chopped tomatoes and cook until they soften. Then, add the diced bell pepper and green peas (½ cup). Cook for a few minutes until the vegetables are slightly tender.

6Stir in the turmeric powder (1 teaspoon), red chili powder (1 teaspoon), garam masala (1 teaspoon), coriander powder (½ teaspoon), cumin powder (½ teaspoon), salt, and pepper. Mix well to combine all the spices with the vegetables.

7Add the cooked basmati rice (2 cups) and scrambled eggs (4) to the pan. Gently mix everything together until the rice is well coated with the spices and vegetables.

8Garnish with chopped coriander leaves (¼ cup) and serve hot. Enjoy your delicious Egg Tava Pulao!