Healthy Egg Pulao

Soak 1 cup basmati rice in 2 cups of water for 20 minutes.
Boil with some salt, drain and keep aside.

Boil 4 eggs in water, cool down and then deshell them.
Cut each boiled egg in 2 pieces and keep aside.

Cut each boiled egg in 2 pieces and keep aside.

Heat 1 tbsp oil in a deeply shaped vessel and add 1/2 teaspoon cumin seeds, 1-star aniseed, 1 green cardamom, 2 cloves, 2 peppercorns, and 1 bay leaf.

Saute for a few seconds, till the cumin seeds start spluttering.
Now add 1 finely chopped onion along with 2 finely chopped green chilies.
Saute for a while and quickly stir in ginger-garlic paste.

Cook on a low flame, till the onion turns little brown and then add 2 chopped tomatoes.
Mix well and leave to cook for 2-3 minutes on low flame, till the tomatoes turn mushy and little watery.

Now add 2 tbsp yogurt and mix well. Cook for one more minute.
Mix in red chilli powder, turmeric powder, tandoori masala powder, and salt to taste.
Finally, add crushed kasuri methi.

Carefully place the pieces of boiled eggs.
Now stir gently and add boiled rice. Spread little oil all over on rice. It gives a nice texture to the pulao.

Finally, garnish it with some coriander leaves and mint leaves.
Mix slowly and cover the vessel. Leave to cook on low flame for a couple of minutes.
Egg Pulao is ready to serve with Salad and Raita or enjoy as it is.