Spicy Egg Pulao Recipe with Aromatic Basmati Rice

Egg Pulao Recipe

Description:
Egg Pulao is a mouth-watering, spicy dish where seared eggs are cooked with fragrant rice and a blend of aromatic spices. Perfect for a weekend family meal, this dish pairs wonderfully with raita or any spicy curry of your choice.

Cuisine: Indian
Course: Lunch
Diet: Eggetarian

Ingredients:

For frying eggs:

• 12 Whole Eggs, hard-boiled
• 1 tablespoon Ghee
• 1 teaspoon Red Chilli Powder
• 1/4 teaspoon Freshly Crushed Whole Black Peppercorns

For paste:

• 4 Green Chillies
• 12 cloves Garlic
• 2-inch Ginger

For pulao:

• 3 cups Basmati Rice, soaked for 45 minutes
• 1 cup Onions, finely sliced
• 1 cup Tomato, finely sliced
• 3/4 cup Curd (Dahi / Yogurt), whisked
• 3 Green Chillies, slit
• 1/4 cup Mint Leaves (Pudina), chopped
• 1/4 cup Coriander Leaves (Dhania), chopped
• 1 Lemon Juice
• Water, as needed
• 1-1/2 teaspoon Cumin Seeds (Jeera)
• 6 Cardamom Pods/Seeds (Elaichi)
• 2 Bay Leaves (Tej Patta)
• 2-inch Cinnamon Stick (Dalchini)
• 1 Star Anise
• 1/2 teaspoon Turmeric Powder (Haldi)
• 8 Whole Black Peppercorns
• 3 tablespoon Ghee or Oil
• Salt, to taste

Preparation Time: 50 minutes
Cooking Time: 20 minutes

Instructions:

1. Frying the eggs:
   Heat 1 tablespoon of ghee in a pan. Add the hard-boiled eggs and fry them lightly. Sprinkle with red chilli powder and freshly cracked black pepper, tossing the eggs until they turn slightly brown and crispy. Set them aside.

2. Preparing the pulao:
   In a deep-bottomed pan or handi, heat ghee or oil. Add cumin seeds, cardamom pods, cinnamon stick, black peppercorns, and star anise. Fry for a few seconds until the cumin seeds crackle.

3. Making the paste:
   While the spices crackle, grind the green chillies, garlic, and ginger together into a coarse paste.

4. Cooking the base:
   Once the spices release their fragrance, add the ground paste to the pan and sauté for a minute. Then, add the onions and fry them until they just begin to turn golden, but don’t over-fry them. Add the sliced tomatoes and slit green chillies, cooking until the tomatoes soften.

5. Combining the spices:
   Add turmeric powder, mixing well with the tomatoes. After 2 minutes, add the whisked yogurt, stirring until the yogurt is fully incorporated with the spices.

6. Finishing the pulao:
   Add salt, chopped mint, coriander leaves, and lemon juice. Cook for 30 seconds. Then, add the soaked and drained rice, gently stirring to combine. Make a small slit in each fried egg and add them to the rice along with water. Bring to a boil.

7. Simmering:
   Once the water begins to reduce (about 80%), cover the pot and reduce the heat to a simmer. Cook for 15 to 20 minutes until the rice is tender and the eggs are infused with the flavors.

8. Final steps:
   Fluff the rice gently with a fork. Cover and let it rest for a few minutes before serving.

Serving Suggestions:
Serve the Egg Pulao with Burani Raita, Beetroot Raita, or any raita of your choice. A side of roasted papad complements the dish perfectly for a complete meal.

Enjoy this delicious, spiced Egg Pulao with your family for a hearty lunch!