Egg Pulau

Wash and soak the rice for 20 minutes 2. Grind to a smooth paste green chillies, green coriander, ginger, garlic, chilli powder and turmeric powder.

Heat ghee in a sauce pan add the ground paste, sauté until the ghee floats on the top, 4. Add the onions and whole spics sauté for a few minutes, add tomatoes and the beaten yoghurt, cook until well combined and the mixture is thick, add salt.

Make slits on the eggs and add, cook for 5 minutes, drain and remove the eggs only.

To the mixture in the sauce pan add the well drained rice and fry for 2 minutes.

Add the coconut milk and 2 cups of water, bring it to boil and transfer to an electric rice cooker and cook.

Grease a shallow baking dish spread half of the rice, place the eggs on it and spread the rest of the rice, sprinkle the top with green coriander, cover with foil and bake in a moderate oven for 15 minutes.