Egg Pulav

In a bowl beat in all the ingredients under the mixture section and set aside.

In a sauce pan place fresh eggs and add water such that it is an inch above the eggs and bring to a boil open cover. Then simmer this for 10 mins with lid. Turn off the heat and cool down the eggs. Then remove the shell and set aside.

In a pan add ghee and fry basmathi rice for 4 mins on low to medium heat and set aside.

In the same pan, add ghee, oil, once the oil and ghee are hot enough, add cinnamon, black cumin seeds, cloves, black cardamom, and cook for 30 secs.

Then add in onion and cook till soft. Add in the green chillies, ginger and garlic and cook till raw smell goes away.

Then add in all the remaining spices (cumin powder, coriander powder and red chilli powder). dump in the cilantro and enough salt and cook for 30 secs and pour in the egg mixture and cook for 2 mins.

Add in basmathi rice and the onion and egg masala mixture into the rice cooker, you can even add the boiled eggs at this point but I like to add them once the rice is 70 % done. Cook the rice till done Serve with raitha or any milk gravy curry.