After yesterday’s shrimp pulao, I have another one pot meal. Last Friday when I made the shrimp pulao, Mr.U liked it a lot and wanted me to cook it again. Since I did not have any shrimp in the freezer, he wanted me to make it with eggs.
I was a bit lazy to do the little prep work that the shrimp pulao requires; frying the onions and then grinding it paste. Instead, I used sliced onions and also tweaked the recipe a bit. I ground all the green chilies with mint and cilantro to enhance the flavor of the rice. I also added some coconut to garam masala for added flavor.
I usually do not grind the herbs for pulaos. Ground herbs and green chilies paste gave this pulao a unique flavor and a nice green color to rice. I love cooking biryani but am not every enthusiastic cooking egg biryani. From now on, whenever I consider rice variety with boiled eggs, this is going to be my go to recipe.
I used 5 eggs for this recipe but more eggs can be used depending on who it is being served. My eggs loving husband thought I should have added at least one more egg as this was our lunch and dinner that day.
Measuring cup used here is the one that comes with the rice cooker.
- 5-8 Eggs (I used 5)
- 3 cups Basmati Rice
- Masala Powder (¼ tsp Cardamom Seeds, 3-5 Cloves, ½ tsp Shah jeera, 4-6 peppercorns, ¼ – ½” Cinnamon Stick, 2 tbsp Coconut flakes; ground into powder)
- 12 – 15 small Green Chilies (adjust to taste)
- ¾ – 1 cup Mint chopped and firmly packed
- ¾ – 1 cup coriander leaves chopped and firmly chopped
- ¾ cup Oil
- 1 small – medium sized Onion sliced
- 3 Cloves
- 6-8 Cardamoms
- ¼ tsp. Shah Jeera ~ Black Cumin
- ½” Cinnamon Stick
- 2 Bay Leaves
- 1 Biryani Flower
- 6-8 Curry Leaves
- 2 tbsp. Ginger Garlic paste
- 1½ – 2 tsp. Salt (adjust to taste)
- 3 – 4 tbsp. Butter /Ghee
- 2 cup Milk
- 2 cup Water
- Boil eggs, peel, make 4-6 slits around it and keep aside.
- Wash rice and soak in water.
- Grind green chilies, mint and cilantro to paste.
- Grind together all the spices listed listed under masala powder to a fine powder.
- Heat oil in a pressure cooker. You will need at least a 4 liter pressure cooker.
- Add whole garam masala (cardamom, cloves & shah jeera) ingredients, bay leaves, biryani powder.
- When the spices are lightly roasted, add curry leaves.
- Add sliced onions and saute until onions are translucent.
- Add ginger garlic paste and saute until rawness of the ginger is gone.
- Add chili herbs paste and saute for a minute.
- Add eggs and continue sauteing until oil begins to separate from the masala.
- Add masala powder, salt and give a good stir. Saute until masala coats the egg and eggs are roasted.
- Add butter or ghee and give a good stir.
- Reduce the flame, add milk & water, stir, increase the heat and bring it to a boil.
- Add rice and mix.
- Close the pressure cooker and cook for 3-4 whistles.
- Turn off the heat and let the pressure dissipate naturally. This will take about 15-20 minutes.
- Remove the cooker lid, fluff up the rice serve with raita or salan. I served with both.
- Rice water ratio – I used 1:1⅓ rice to liquid (water+milk) ratio.
- In a pot – If cooking pulao in a sauce pan, add more water. Use 1: 1¾ rice to water ratio or as required to cook the rice.
This day in 2010: Paneer Tikka Kebab