A wholesome dish that satiates the taste-buds elegantly, the pulao or pilaf is a perfect sunday lunch.
By Priya Sreeram
The recipe from my hubby dearest was slightly altered and the luncheon was a breeze with spicy dal, rotis and other accompaniments.
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Egg Pulao
- Total Time: 1 hour 15 minutes
- Yield: 3
Ingredients
- Basmati Rice – 250 grams (approx)
- Hard Boiled Eggs – 4
- Clarified Butter/Ghee or Olive Oil – 2 tbsp
- Bay Leaves – 1 or 2
- Onion – 2 medium
- Garlic – 4 pods
- Whole Spices – 1/2 tsp each of black pepper corn, cloves,cinnamon stick, cardamom,cumin seeds – you can increase the quantity of peppercorns a little more if you please
- Turmeric Powder – 1 /2 tsp
- Red Chilli Powder – 1/2 tsp
- Salt – to taste
- Raisins – 1 tbsp
- Water – as required
For Garnish :-
- Onion – 1 large- sliced to rings
- Oil – for frying
Instructions
- Wash the rice thoroughly and let it soak in cold water for 1 hour. Drain well.
- Shell the eggs and gently run a sharp knife (just poking in & not cutting across completely) on the sides to enable the flavours to infuse. Gently fry the eggs in ghee or oil for a few minutes turning frequently. Set aside.
- In a thick bottomed pan, add the bay leaves and the whole spices. Let it sizzle for a a minute or two and then tip in the chopped onions & garlic. Let it saute for some time.
- Add turmeric powder & red chilli powder along with with salt & drained rice.
- Add required water to the pan and bring it to a boil.
- Drop the eggs & raisins and cook over a low heat till the rice is cooked and the water is completely absorbed. Or alternatively, pressure cook it till 3 whistles.
- In the meanwhile, prepare the garnish by slicing the onions in to thin rings and frying them in oil till they crisp well.
- Garnish them over the rice.Serve hot with choice accompaniments.
- Enjoy !
- Prep Time: 1 hour
- Cook Time: 15 mins
