Egg Pulao - cooking recipe

Ingredients

1 1/2 cups long-grain basmati rice, washed and soaked for 2 hours
1 large onion, thinly sliced
1 large tomatoes, peeled and chopped
4 tablespoons oil
1 tablespoon ginger-garlic paste
1 teaspoon cumin powder
2 teaspoons coriander powder
2 teaspoons red chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala powder
2 tablespoons coconut milk powder
1/2 cup finely chopped coriander leaves
3/4 cup frozen green peas
salt
2 potatoes, quartered and deep fried
4 hard-boiled eggs, shelled

Preparation

In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
Add tomatoes.
Cook until softened, stirring continuously, while it cooks.
Add ginger-garlic paste.
Saute for 2 minutes.
Add a little water (about 1/8 cup).
Add all the powdered spices (masalas).
Fry for 2 minutes.
Add coconut milk.
Stir well.
Add peas and corriander.
Add salt, just enough for the mixture and the rice.
Add 2 1/2 cups of water.
Stir once.
Bring to a boil.
Strain the rice.
Add to the boiling pot.
Cook, partially covered, until all the water has been absorbed by the rice.
Reduce heat to a simmer.
Add potatoes.
Lay the shelled eggs on top.
Cover.
Cook for 10 minutes.
Serve hot with salad, yoghurt and pappadams!