Egg Pulao

Name: Egg Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.5 cup long-grain basmati rice; 1 large onion; 1 large tomatoes; 4 tbsp oil; 1 tbsp ginger-garlic paste; 1 tsp cumin powder; 2 tsp coriander powder; 2 tsp red chili powder; 0.25 tsp turmeric powder; 0.25 tsp garam masala powder; 2 tbsp coconut milk powder; 0.5 cup finely chopped coriander leaves; 0.75 cup frozen green peas; salt; 2 potatoes; 4 hard-boiled eggs

Gently simmered basmati rice, tomatoes and green peas, warmed with ginger and cumin, a South Asian pilaf. It comes to the table with salad, yoghurt and pappadams.

45 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft. Add tomatoes.
2
Cook until softened, stirring continuously, while it cooks. Add ginger-garlic paste. Saute for 2 minutes.
2 min
3
Add a little water (about 1/8 cup). Add all the powdered spices (masalas). Fry for 2 minutes.
2 min
4
Add coconut milk. Stir well. Add peas and corriander. Add salt, just enough for the mixture and the rice.
5
Add 2 1/2 cups of water. Stir once. Bring to a boil. Strain the rice. Add to the boiling pot.
6
Cook, partially covered, until all the water has been absorbed by the rice. Reduce heat to a simmer.
7
Add potatoes. Lay the shelled eggs on top. Cover. Cook for 10 minutes. Serve hot with salad, yoghurt and pappadams!
10 min