EGG PULAO

Ingredients

• 1 cup rice
• 2 cups water
• 1 cup peas
• 4 eggs (boiled and peeled)
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder (optional)
• 2 tbsp ghee
• 3 - 4 cardamoms
• 1 inch cinnamon stick
• 4 cloves
• 8-10 peppercorns
• 1 atar anise
• 1 bay leaf
• 1-2 whole dry red chillis
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 medium onion (sliced)
• 4-6 cloves garlic chopped
• 1 tsp green chilli paste
• 1 tsp ginger paste
• 1 tsp garam masala or biryani masala
• 1/2 cup plain yogurt (thick)
• 10-12 cashew nuts
• 1 tbsp raisins

Instructions

1. 1

   --- WASH AND SOAK THE RICE ---

2. 2

   Wash the rice. Rinse it gently in water 3 to 4 times.

3. 3

   Add 2 cups of water to the rice and let it soak for 20-30 minutes.

4. 4

   --- PREPARATION OF EGG PULAO ---

5. 5

   Poke the boiled eggs with a fork all over. This will help in the flavours infusing into the egg.

6. 6

   Peel the 4 boiled and keep on the side till required.

7. 7

   Heat ghee or oil in a wide pan over medium heat.

8. 8

   Add the dry spices - mustard, cumin seeds, dry red chillis, cinnamon, cloves, cardamom, peppercorns, bay leaf, star anise, a small piece of mace if you are using.

9. 9

   Stir fry in the ghee for 30 seconds.

10. 10

    Add the slice onions. Stir fry the onions till they become golden brown in colour.

11. 11

    Add garlic and stir fry for a minute. Then add the ginger and chilli paste. Stir fry further for 30 seconds.

12. 12

    Add cashew nuts and raisins. Stir fry for a minute or till the raisins plump up.

13. 13

    Add the garam masala or birayani masala. Also add the turmeric powder and red chilli powder if using any.

14. 14

    Add the eggs and mix well.

15. 15

    Add the peas and mix well.

16. 16

    Whip the yogurt to a smooth consistency and add to the pan.

17. 17

    Immediately add the salt too. Mix well. Cook for a minute.

18. 18

    Add the rice and the water it was soaking in Give the mixture a good stir.

19. 19

    Cover the pan with the lid. Allow the water to come to a boil.

20. 20

    Stir the pulao gently. Cover the pan.

21. 21

    Lower the heat and allow the pulao to cook for 20 minutes.

22. 22

    After 20 minutes, the water will have evaporated. If not, set the heat to high and allow the water to burn out. Don't cook the pulao on high heat for too long. A minute or two is enough.

23. 23

    Egg Pulao is ready.

24. 24

    Enjoy it on its own with some plain yogurt, raita or your favourite curry.