Masoor Masala Pilaf with Mint Potatoes and Mint Eggs

1.5 cup of basmati rice, wash well and soak for 5 minutes and drain the water and keep rice aside
About 2 cup whole cooked masoor, washed and pressure cooked (about 3 whistles) (not masoor dal but whole masoor ) (keep the masoor al dente - if you overcook the masoor the pulav will get too mushy)
1/2  tsp ginger paste
1/2  tsp garlic paste
1 large onion, finely chopped
1 tomato, diced
1 tsp tomato paste
4 cups of chicken broth (or water if vegetarian)
Whole Spices: 
1 bay leaf
1 piece of cinnamon stick
4 to 6 peppercorns
1 cardammom (crushed a little)
Biryani ka phool or Star Anise
Powder spices:
1/2 tsp each of turmeric, coriander powder, cumin powder, red chilli powder, and  2 tsp garam masala or any readymade pulav masala

2 Medium potatoes
Mint chutney
4 to 6 boiled eggs
Chat masala

1. Heat oil in a flat bottom skillet. Add all the spices (listed above) and saute until fragrant. Add onion and sautee till translucent. Add ginger garlic paste and mix well until the raw smell of garlic is gone. Then add tomato paste and sautee. Add all the powdered spices. This step will take a while as you want the mixture to be well integrated together. You might have to add a little water along the way to get it mushy.
2. Now add the rice (ofcourse there should be no water!) and gently fold the rice with the masala. Gently being the key word !!!  You do not want to break the rice grains as they are already soft from soaking.
3. Now add 4 cups of chicken broth, drizzle some olive oil all over to keep the pulav from getting sticky, add salt and mix gently.  Add the masoor and mix.  Let come to a rolling boil and turn the heat to lowest setting. Cover the skillet with aluminum foil and put a lid on. The foil should trap all the heat. Let the rice cook on the lowest setting for 10 to 15 minutes check if its done. If not keep longer. If the water has dried up and rice not cooked add some hot water 1/2 cup at a time and continue to cook.
4. Prep the potatoes while the rice cooks. Wash and peel potatoes. Cut in strips as seen in the picture.  Add some salt, black pepper, and paprika and toss. I used Fish Fry (found at regular grocery stores) for coating the potatoes. Toss the potatoes with some fish fry mix. Add oil in a non stick pan and when hot throw the potatoes in. Cook on medium heat while tossing them in the pan to prevent burning. Sometimes I cover with a lid and cook for few minutes just to speed the process but that might get the potatoes soggy so be careful. If they do get soggy after covering with a lid, just continue cooking uncovered while tossing. Towards the end of the cooking process, add mint chutney (about 1 tbsp or so) and chat masala and toss around. Set aside.
5. Cut eggs into half. Arrange all of them face up on a plate (meaning yellow side up).  Sprinkle a little salt, a little black pepper, a pinch of red chilli powder, a pinch of paprika, some chat masala and finally using a butter knife smear a little mint chutney. Drizzle a little oil all over in a non stick pan, put eggs face down (yellow side down) and keep it on low heat (as the mint and spices burn easily).  let the masala eggs roast a little to get a smoky flavor (only 3 to 4 minutes).

Garnish the rice with the fries and the eggs and cilantro. Serve with limes.