Anda Tawa Pulao

Ingredients

• 4 eggs (ande)
• 2 boiled eggs, roughly chopped
• 2 boiled eggs, quartered for garnish
• 3 cups cooked basmati rice
• Salt to taste
• 3 tablespoons oil
• 2 tablespoons butter
• 1 tablespoon ginger-garlic paste
• 1 tablespoon red chilli paste
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 tablespoon pav bhaji masala
• 1 medium green capsicum, finely chopped
• 2 tablespoons chopped fresh coriander leaves + for garnish
• ½ lemon

Method

1. Break eggs into a bowl, add salt and whisk well with a fork. 
2. Heat oil and butter in a non-stick wide pan, add ginger-garlic paste and red chilli paste, mix and sauté for 1-2 minutes.
3. Add onion, mix and sauté till translucent. Add tomato, mix and saute for 3-4 minutes or till soft and pulpy.  
4. Add red chilli powder, coriander powder, turmeric powder and pav bhaji masala, mix and sauté for 1 minute.
5. Add ¼ cup water, mix and cook for 1-2 minutes. Add salt, mix and cook for a minute. 
6. Stir in the whisked eggs, mix well and cook for 2-3 minutes.
7. Add capsicum, mix and cook for 1-2 minutes. Add basmati rice and mix till well combined. 
8. Add coriander leaves and sprinkle ¼ cup water and mix well. Squeeze the juice of half a lemon and mix with light hand. 
9. Transfer into a serving bowl, garnish with boiled egg quarters and coriander leaves and serve hot.