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 oil and add cumin seeds (1 teaspoon). Let them splutter.

3Add the chopped onions and sauté until golden brown.

4Stir in the ginger-garlic paste (2 tablespoons) and cook until the raw smell disappears.

5Add the chopped tomatoes and cook until they soften.

6Mix in the diced bell pepper and green peas (½ cup). Cook for a few minutes.

7Add turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and garam masala (1 teaspoon). Stir well to combine the spices.

8Beat the eggs (4) in a bowl and pour them into the pan. Scramble the eggs (4) until cooked through.

9Add the cooked rice to the pan and mix gently to combine with the egg mixture.

10Pour in the yogurt (½ cup) and mix well. Cook for a few more minutes.

11Season with salt and pepper according to taste.

12Garnish with fresh coriander leaves.

13Serve hot and enjoy your delicious Egg Tava Pulao!