Ingredients:
- Boiled eggs 8
- Basmati rice 2 cups (430g)
- Ginger a small piece (10g)
- Garlic 15 cloves (20g)
- Fennel seeds 1 tsp
- Pepper 1 tsp
- Green chilli 3-4
- Onion 3 (250g)
- Carrot 1 (75g)
- Curd 1/2 cup
- Chilli powder 1/2 tsp
- Coriander powder 2 tsp
- Garam masala 3/4 tsp
- Turmeric powder 1/2 tsp
- Whole spices (cardamom 4, cinnamon 1"piece, star anise 1, sajeera 1 tsp)
- Coriander leaves
- Mint leaves
- Cashews 2 tbs (25g)
- Poppy seeds 1 tsp
- Soak the rice for 30 minutes
- Soak cashews and poppy seeds for 30 minutes
- Crush together ginger, garlic, green chilli, pepper and fennel seeds and set aside
- Heat up 1/4 cup of oil and 1 tbs ghee in a pot
- Add whole spices and let them splutter
- Now add crushed ginger-garlic mix
- Stir and cook for 1 minute
- Add onion and stir for 6-7 minutes
- Add mint leaves and carrot
- Stir and cook for 2 minutes
- Reduce flame to low and add turmeric powder, chilli powder, coriander powder and garam masala
- Stir for 1 minute
- Add curd and cook on low flame for 3-4 minutes
- Grind cashews and poppy seeds to a fine paste
- Add this paste to the gravy
- Add 1/2 cup of water
- Stir till the gravy become thick
- Add salt as needed
- Add coriander leaves and mix well
- Add boiled eggs
- Cover and cook for 2 minutes
- Open the lid and remove eggs from the gravy
- Add 3.5 cups of water (1.75 cups of water for each cup of rice)
- Let the water boil
- Add drained rice
- Cook on high flame , without lid
- When the rice and water reaches the same level, place the eggs back
- Cover the pot and lower the flame
- Cook on low heat till the entire water get absorbed and the rice become soft and fluffy (8 minutes)
- Turn off the flame and open the pot only after 15 minutes
- Garnish the rice with fried onion, cashews and raisins (optional)
- Serve this delicious egg pulao with salad, pappad and pickle.
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