Jeera pulav:
Basmati rice - 1/2 kg (wash & soak for 15 mins)
Onion - 2 medium (thinly sliced)
Green chilies - 2 to 3 nos
Jeera - 1 tbspn
Butter - 1 1/2 tbspn
Salt as per taste
Egg curry:
Onion - 1 (large, finely chopped)
Tomatoes - 2 (large, finely chopped)
Eggs - 6 (large, hard-boiled, slit into half)
Ginger-garlic paste - 2 tspn
Turmeric powder - 1/2 tspn
Red chili powder - 1 tspn
Coriander powder - 1 tspn
Green chilies - 2 to 3 nos (slit)
Salt as per taste
Oil - 1 tbspn
Coriander leaves - 1/2 a bunch (finely chopped)

Jeera Pulao With Egg Curry

For Jeera pulao:

1. Take a cooker add butter in it, once melted add slit green chilies, jeera, saute it for a second, add sliced onions, fry it until nice and brown, add the soaked rice and saute it for 3mins.
2. Then add warm water (1:2=rice+water) to the rice add salt mix the contents and pressure cook it for one full whistle.

1. Take a pan heat oil in it, add onions saute until light brown, then add tomatoes saute it for 2 mins,add all green chilies, ginger-garlic paste & powders (masalas)to it stir until oil separates, then add salt mix & add boiled eggs stir gently ,in the end garnish with coriander leaves.
   Serves: 2-3
   Preparation time: 25 mins