Steps
1. Boil the egg, peel, and set aside.
2. Rinse the basmati rice under cold water and soak for 30 minutes. Drain and set aside.
3. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
4. Add sliced onions and sauté until golden brown.
5. Stir in ginger-garlic paste and cook for a minute.
6. Add diced potatoes and cook until they start to soften.
7. Add chopped tomatoes, red chili powder, turmeric powder, garam masala, and salt. Cook for 5 minutes or until the tomatoes are soft.
8. Add soaked basmati rice and 1 cup of water. Stir well.
9. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
10. Meanwhile, slice the boiled egg into halves.
11. Once the rice is cooked, gently mix in the boiled egg halves.
12. Garnish with fresh cilantro and serve hot.