Sindhi Egg Pulao

Add tomatoes, spices, and yogurt

• Add the chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes.
• Add the powdered spices: turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 2 minutes until the oil starts to separate from the masala.
• Lower the heat, add the whisked yogurt, and stir continuously for a minute to prevent it from curdling.

Cook the pulao

• Add the drained basmati rice to the pot. Gently mix for a minute to coat the rice with the masala.
• Pour in 3 cups of water, add the chopped mint leaves and half of the chopped coriander leaves. Stir gently.
• Bring the water to a rolling boil. Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it cook for 15-18 minutes.
• Do not open the lid during this time. The rice will cook in the steam (dum method).

Assemble and serve

• Turn off the heat and let the pulao rest, covered, for at least 10 minutes.
• Open the lid and gently fluff the rice with a fork.
• Place the hard-boiled eggs into the rice. Sprinkle the garam masala, birista, and remaining coriander leaves on top.
• Serve hot with a side of raita or a simple salad.