Chili Pepper Soya Bean Pilaf

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, heat the ghee or oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.

3.Add the slit green chilies to the pot and sauté for another 2 minutes until fragrant.

4.Stir in the chili powder, pepper powder, turmeric powder, and meat masala. Cook for 1-2 minutes to toast the spices, stirring constantly to prevent burning.

5.Add the cooked soya beans to the pot and mix well with the spices and onions, cooking for another 2-3 minutes.

6.Add the drained basmati rice to the pot and gently stir to combine, ensuring the rice is coated with the spices.

7.Pour in 3 cups of water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.

8.Cook for 15-20 minutes, or until the rice is tender and the water is absorbed. Avoid lifting the lid during cooking to ensure even steaming.

9.In a separate pan, scramble the beaten eggs until fully cooked. Set aside.

10.Once the rice is done, remove the pot from heat and let it sit covered for an additional 5 minutes to allow the flavors to meld.

11.Fluff the pilaf with a fork, then gently fold in the scrambled eggs.

12.Garnish with fresh coriander leaves before serving.