Spiced Matar Egg Pulao

• 🍚1 cup long grain rice (rinsed and drained)≈ $1.00
• 🥚3 large eggs≈ $1.20
• 🥄1 cup green peas≈ $1.20
• 🫒1 tbsp olive oil or cooking oil≈ $0.15
• 🧈1 tbsp butter≈ $0.35
• 🥄2 cups water≈ $1.00
• 🧂1/2 tsp salt≈ $0.10
• 🌶️1/4 tsp black pepper≈ $0.10

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Boil eggs in a small pot of water for 9 minutes, peel, halve lengthwise, and lightly sear in a skillet with half the butter and a pinch of salt until edges are golden.

   Mark as done
2. 2

   In a deep pot, heat oil and remaining butter over medium heat. Add cumin seeds and let them sizzle for 30 seconds, then add sliced onion and cook until golden brown.

   Mark as done
3. 3

   Add the green peas, garam masala, salt, and pepper, stirring for 1 minute to toast the spices.

   Mark as done
4. 4

   Add the rinsed long grain rice and gently sauté for 1 minute, coating each grain with aromatic butter.

   Mark as done
5. 5

   Pour in 2 cups of water, bring to a rolling boil, then reduce heat to low, cover tightly with a lid, and simmer for 15 minutes undisturbed.

   Mark as done
6. 6

   Fluff the fragrant pea rice with a fork, arrange the seared boiled egg halves on top, and serve warm.

   Mark as done