Anda Matar Pulao Brunch Plate

Ingredients

• 4 Desi eggs
• 2 cups basmati rice
• 1 cup green peas
• 1 onion sliced
• 2 green chillies slit
• 1 tsp cumin seeds
• 2 green cardamom
• 1 small cinnamon stick
• 2 tbsp oil
• 1 tbsp ghee
• salt to taste
• 1 cup yoghurt for raita
• 1/2 cucumber chopped
• 1/2 tsp roasted cumin powder

Method

1. Soak the rice for 20 minutes, then drain.
2. Fry the onion, whole spices and chillies in oil and ghee until golden.
3. Add the peas and rice, stir, add 3 cups water and salt, then cook covered on low heat for 18 minutes.
4. Mix the yoghurt with cucumber, cumin and salt for the raita.
5. Fry the eggs sunny side up until the whites are fully set.
6. Serve the pulao with a fried egg on top and raita on the side.