Egg pulao is 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. Egg pulao is an ultimate meal to be enjoyed with family on weekends. If you want the pulao to be more or less spicy adjust the hotness accordingly. Furthermore, Egg pulao can be cooked in jiffy when you have sudden guest at home for a meal
For Frying Eggs:
12 nos, eggs, hard boiled
1 tablespoon, ghee
1 teaspoon, red chili powder,
¼ teaspoon, freshly cracked black pepper
Grind to a coarse paste:
4 to 5 nos, green chillies
12 nos, garlic cloves
2 inch, ginger piece
3 cups, long grain basmati rice, soaked for 45 mins
1 cup, onions, finely sliced
1 cup, tomato, finely sliced
¾ cup, yoghurt, whisked well
3 to 4 nos, green chilies, slit
¼ cup, mint leaves, chopped
¼ cup, coriander leaves, chopped
juice of 1 lemon
5¼ cups of water
1½ teaspoon, cumin seeds
6 to 8 nos, green cardamom
2 nos, bay leaves
2 inch, cinnamon stick
1 nos, star anise
½ teaspoon, turmeric powder
8 to 10, black pepper corns
3 tablespoon, ghee or oil
Salt to taste
For Frying Eggs:
In a pan, heat 1 tablespoon of ghee. Add the boiled eggs.
Add red chili powder and toss well.
Add freshly cracked pepper and fry until eggs are slightly brown and little crisp.
Take another deep bottom pan or handi, heat ghee or oil.
Add cumin seeds, green cardamom, cinnamon, black pepper corns, star anise and fry them for few seconds.
Add the ground coarse paste of green chili, garlic,ginger and saute for a minute.
Add onions and fry until it just stats picking up golden color. Do not over fry the onions.
Add sliced tomatoes, slit green chilies and cook until the tomatoes are broken down well.
Add turmeric and mix.
Add whisked yoghurt and stir until the yoghurt is well combined with the spices.
Add salt, chopped mint, lemon juice and coriander leaves. Cook for half a minute.
Add soaked and drained rice. Gently mix it.
Give a slight slit to the fried eggs and add it along with the water. Bring it to a boil and cook until 80% of the water dries up.
Cover and simmer until done. (Approximately for 15 to 20 mins)
Gently fluff up the rice using a fork. Cover and let it rest for few mins.
Egg pulao is ready to be served. Dish out and serve hot along with kachumbar or raita and papad on the side.