Egg Tava Pulao

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

2Boil the eggs (4), peel them, and cut them into halves. Set aside.

3Heat ghee (4 tablespoons) in a large tava or skillet over medium heat.

4Add cumin seeds (1 teaspoon) and let them splutter.

5Add chopped onions and sauté until they turn golden brown.

6Stir in ginger-garlic paste (2 tablespoons) and cook until the raw smell disappears.

7Add chopped tomatoes and cook until they soften and oil separates from the mixture.

8Mix in diced bell pepper, green peas (½ cup), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), coriander powder (½ teaspoon), cumin powder (½ teaspoon), garam masala (1 teaspoon), salt, and pepper. Cook for a few minutes until the vegetables are tender.

9Add the cooked rice and mix well with the masala.

10Place the boiled egg halves on top of the rice mixture.

11Cover and cook on low heat for 5-7 minutes to allow the flavors to blend together.

12Garnish with chopped coriander leaves (¼ cup) before serving.

13Serve hot with raita or salad of your choice.