Eggs Pulao

Name: Eggs Pulao
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 4 Eggs boiled and shell removed; 2 cups Basmati rice; 2 tbsp oil; 2 tbsp ghee; 1 large Onion sliced lengthwise; 5 green chillies slit; 2 small tomatoes chopped; 2 tsp Ginger-Garlic paste; 1/2 tsp turmeric; 1 tsp Red Chilli Powder; 3/4 tsp Garam Masala; 1 cup Coconut milk; 2 cups water; to taste Salt; 1 bunch mint leaves; 1 bunch Coriander leaves chopped; whole garam masalas for tempering :; 5 cloves; 2" piece cinnamon (broken); 4 cardamoms; 1 star anise; few strands of Javitri; 1/2 tsp Shah jeera

Sailaja Kosuri @cook_12675928

#FIHRCookPadContest

EGG PULAO

There’s nothing like a fragrant Pulao/ biryani replete with aromat spices and chunks of meat. But what do you do when you don’t have any meat at home? You resort to the next best option – Eggs 🐣🐣

Egg Pulao is a delicious one pot meal, which can be cooked in a jiffy, when you have some unexpected guests at home… Or even for your family, when they’re bored of your routine everyday meals, serve them this blissfully comforting plate of Egg Pulao. It’s a very easy recipe and one that can be cooked by bachelors too.

Adjust the spice levels as per your taste. I used basmati rice for which I use 1 : 1.5 glasses of water (coconut milk). So the quantity of water to be added, depends on the quality of rice being used.

#FIHRCookPadContest

EGG PULAO

Sailaja Kosuri @cook_12675928

#FIHRCookPadContest

EGG PULAO

#FIHRCookPadContest

EGG PULAO

Saved

Ingredients

3-4 servings

4Eggs boiled and shell removed
2 cups Basmati rice
2 tbspoil
2 tbspghee
1large Onion sliced lengthwise
5green chillies slit
2small tomatoes chopped
2 tspGinger-Garlic paste
1/2 tspturmeric
1 tspRed Chilli Powder
3/4 tspGaram Masala
1 cupCoconut milk
2 cupswater
to tasteSalt
1 bunchmint leaves
1 bunchCoriander leaves chopped
whole garam masalas for tempering :
5cloves
2"piece cinnamon (broken)
4cardamoms
1star anise
few strands of Javitri
1/2 tsp Shah jeera

Saved

Steps

1

Wash basmati rice thoroughly and soak for an hour.
2

Heat oil + ghee in a pressure pan. Temper with whole garam masalas and let them sputter.
Add sliced onion, green chillies and fry on medium heat till onions turn pink.
3

Add ginger-garlic paste and fry till the rawness is gone.
4

Add chopped tomatoes, mint leaves and fry till the tomatoes are slightly cooked.
5

Drain the rice, and add it to the pan… fry for another 3 minutes. Add turmeric (optional), chilli powder, garam masala. Mix well.
6

Add coconut milk + water (1 ½ times quantity of basmati rice), boiled eggs and salt to taste.
7

Mix, cover with lid and pressure cook for 2 whistles. Let it rest for 15-20 minutes.
8

Open the lid, add the Coriander leaves and mix gently. Remove the eggs and keep aside.
9

Heat a little oil in a shallow pan, halve the eggs lengthwise, and toss them gently. Sprinkle a pinch of salt, turmeric and chilli powder.
10

Plate the Pulao with the eggs on top. Garnish with Coriander leaves. Serve hot with any gravy / Raita of your choice.