Ingredients for Egg Pulao :

For the Egg Marinade

1 - 6 Eggs ( hard boiled and cut into two halves lengthwise )
2 - One raw egg ( slightly beaten in a bowl and set aside )
3 - One teaspoon paprika
4 - One teaspoon cumin powder
5 - One teaspoon coriander powder
6 - One teaspoon besan/senagapindi/chick pea flour
7 - ½ teaspoon black pepper powder
8 - Two pinches of garam masala powder
9 - pinch of turmeric powder
10 - ½ teaspoon ginger & garlic paste
11 - Two tablespoons cooking oil for shallow frying
12 - pinch of salt
For the Pulao
1 - Two cups basmati rice (Soak in plenty of water for 30 mts. drain and set aside)
2 - 3 to 4 tablespoons of cooking oil/butter
3 - One teaspoon shahi jeera/black cumin seeds
4 - 2 to 3 bay leaves
5 - 3 to 4 Cloves
6 - Four cardamom
7 - Two marati moggu
8 - Two star anise/anasa puvvu
9 - Three tablespoons of cashew nuts
10 - One  large onion ( sliced thinly )
11 - One teaspoon ginger and garlic paste
12 - ½ cup of freshly chopped pudina leaves
13 - ½ cup of freshly chopped coriander leaves
14 - One teaspoon chilli powder
15 - One tablespoons biryani masala powder
16 - ½ cup thickly beaten yoghurt
17 - Two tablespoons lemon juice
18 - 2 ½ cups water
19 - Salt to taste

How to Prepare :

In a bowl mix all the powders for the eggs marinade along with the slightly beaten eggs. Coat the cut egg halves with the marinade and set aside while you cook the rice.
Cooking the Pulao:
In a wide and heavy bottomed vessel, heat oil and add all the spices. Fry on low flame for 30 seconds then add cashew nuts and fry till light golden brown.Throw in the chopped onions, salt and fry till soft on medium flame about 4 to 5 minutes Add ginger & garlic paste and fry for another 2 minutes on med flame till the raw smell disappearsAdd chopped pudina and coriander leaves and fry for another minute.Add chilli powder, biryani masala powder. Combine well. Then add in yoghurt and give it a good mix. Continue to cook on medium flame for another 2 to 3 minutes.Add lemon juice, water. Check for salt at this point. The water should be salty otherwise add some more as required. Increase the flame to high.Bring the water to a rolling boil, reduce flame to medium then add drained basmati rice, give a gentle stir cover and cook on  medium flame for 4 to 5 minutes. By this time when you remove the cover the rice must have come up on the top with most of the water evaporated.Now reduce the flame to the lowest setting possible at low flame add the orange food colored water on top of the rice, cover and cook for 10 to 15 minutes or till the rice is cooked. Do not stir now.Turn off the flame. Let it sit for 10 minutes before you finish off frying the eggs that were marinated earlier.In a pan, heat oil and fry the marinated eggs on both sides for a minute or two on low flame taking care not to burn them.Add the fried eggs to the pulao rice and serve Egg Pulao hot with raita on the side.