Egg Pulao

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.

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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.

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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.

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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.

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Serves: 3-4

Measuring cup used here is the one that comes with the rice cooker.

Ingredients:

  • 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

Preparation:

  • 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.

Note:

  • 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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61

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