Egg Pulao Recipe
Egg Pulao is a delicious spicy preparation of seared eggs cooked with rice and aromatic spices. Egg pulao can be served with raita or even any spicy curry of your choice. This recipe is an ultimate meal to be enjoyed with family on weekends.
Ingredients
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For frying eggs
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12 Whole Eggs
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hard-boiled
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1 tablespoon Ghee
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1 teaspoon Red Chilli powder
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1/4 teaspoon Whole Black Peppercorns
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freshly crushed
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For paste
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4 Green Chillies
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12 cloves Garlic
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2 inch Ginger
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For pulao
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3 cups Basmati rice
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soaked for 45 mins
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1 cup Onions
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finely sliced
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1 cup Tomato
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finely sliced
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3/4 cup Curd (Dahi / Yogurt)
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whisked well
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3 Green Chillies
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slit
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1/4 cup Mint Leaves (Pudina)
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chopped
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1/4 cup Coriander (Dhania) Leaves
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chopped
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1 Lemon juice
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Water
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as required
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1-1/2 teaspoon Cumin seeds (Jeera)
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6 Cardamom (Elaichi) Pods/Seeds
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2 Bay leaves (tej patta)
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2 inch Cinnamon Stick (Dalchini)
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1 Star anise
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1/2 teaspoon Turmeric powder (Haldi)
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8 Whole Black Peppercorns
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3 tablespoon Ghee
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or oil
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Salt
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to taste
Instructions
Step 1
To begin making the Egg Pulao recipe, we will firstly fry the eggs
Step 2
In a pan, heat 1 tablespoon of ghee and add the boiled eggs
Step 3
Add red chilli powder and toss well
Step 4
Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp
Step 5
Keep them aside
Step 6
The next step is to make the pulao
Step 7
Take another deep bottom pan or handi, heat ghee or oil
Step 8
Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds till the cumin seeds crackle
Step 9
Meanwhile, add green chilli, garlic and ginger in a grinder and make a paste
Step 10
Once the cumin seeds crackle, add the ground coarse paste of green chili, garlic, ginger and saute for a minute
Step 11
Add onions and fry until it just starts picking up the golden color
Step 12
Do not over-fry the onions
Step 13
Add sliced tomatoes, slit green chilies and cook until the tomatoes are mushy
Step 14
Add turmeric and mix everything properly
Step 15
After 2 minutes, add in the whisked yogurt and stir until the yogurt is well combined with the spices
Step 16
Add salt, chopped mint, lemon juice and coriander leaves
Step 17
Cook for half a minute
Step 18
Add soaked and drained rice and gently mix it
Step 19
Give a slight slit to the fried eggs and add it along with the water
Step 20
Bring it to a boil and cook until 80% of the water dries up
Step 21
Cover and simmer until done
Step 22
(Approximately for 15 to 20 mins)Gently fluff up the rice using a fork
Step 23
Cover, let it rest for few minutes and Egg Pulao is ready to be served
Step 24
Serve Egg Pulao along with Burani Raita, Beetroot Raita or any other Raita of your choice and a roasted papad for your everyday meal