Egg Pulao

Ingredients (Serves 3)

1. Basmati rice – 1.5 cup (Soaked in enough water for 20 – 25 minutes and then drained)

2. Eggs – 3 – 4, hard-boiled

Ghee – 1 tsp

Turmeric powder – 1 pinch

Salt – 1 pinch

Cilantro, chopped – 2 tbsp

3. Oil – 1 tbsp + ghee – 2 tbsp

4. Whole spices – Bay leaf -1, cardamom – 3, cloves – 5, cinnamon stick – 1/2 inch, fennel seeds – 1 pinch, cumin seeds – 1 pinch

5. Onion – 1.5 cup, thinly sliced

Green chilies – 1 – 2, chopped

6. Ginger – 1/2 inch + garlic – 6 medium cloves, ground to a fine paste

7. Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Coriander powder – 1 tsp

Garam masala powder – 1 – 1.5 tsp

8. Tomato – 1 small, chopped

Pudina / mint leaves  – 3 tbsp, chopped

Cilantro / coriander leaves – 3 tbsp, chopped4

9. Yoghurt – 3 tbsp

9. Hot water – 3 cups (I used 2 cups of water for 1 cup basmati rice. Some varieties of rice may need only 1.5 cups of water)

11. Salt – To taste

Method

1. Heat oil and ghee in a heavy-bottomed pan or a 4 or 5 liter pressure cooker. Add the whole spices and stir until fragrant. Next add thinly sliced onion, salt and saute until it changes to a light golden color. Add ginger-garlic paste and continue to sauté until onion turns golden brown. Add the spice powders numbered 7 except garam masala powder and stir until their raw smell disappears. Add garam masala powder and mix well. Add chopped tomato, salt and sauté for a minute. Next add mint leaves, cilantro and mix well. Cook for 2 minutes and then add 3 tbsp yoghurt. Continue to cook for 2 minutes. Add drained rice,  hot water and salt. Cook for 5 minutes over medium-high heat. Bring down the heat to low. Cook for 5 – 7 minutes. Switch off. (If using a pressure cooker – Cover and cook until steam starts coming profusely out of the lid. Put on the whistle and cook for 3 minutes at low heat. Switch off. Open the cooker after 10 – 15 minutes. Rice will be perfectly done.)

2. Meanwhile, heat 1 tsp ghee in a small pan. Add the boiled eggs and sprinkle a pinch of turmeric powder, salt and 3 tbsp chopped cilantro. Fry lightly.

3. Top the cooked rice with the fried eggs. Mix gently. Keep covered for 10 – 15 minutes. Fluff gently, sprinkle chopped cilantro and serve with raita, pappad etc.