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Eggs and Rice Kashmir

1/4 cup finely chopped onion
1 tablespoon butter or margarine
1 teaspoon granulated sugar
1/2 teaspoon garam masala*
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (10-ounce) can tomato puree
3 tablespoons chicken broth
6 large hard-cooked eggs, halved
3 cups hot cooked rice
1 tablespoon chopped fresh parsley

1. Cook onion in butter in small skillet until transparent. Add sugar, garam masala, salt, pepper, tomato puree and broth; simmer 3 to 5 minutes.
2. Arrange eggs on hot rice. Pour sauce over eggs and sprinkle with parsley.

Makes 6 servings.

*Curry powder may be substituted.

Recipe provided courtesy of the USA Rice Federation.