Christmas Recipes/ Easter Recipes/ Ramadan Recipes/ Rice/Noodles/Pasta

Egg Pulav

Egg pulav

Spicy egg pulav with coconut milk.
Prep Time: 10 minutes .
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

  1. Basmati rice- 1 cup
  2. Hard boiled eggs,halved – 3 to 4
  3. Cloves – 3
  4. Cardamom- 3
  5. Bay leaf – 1
  6. Cinnamon- 1″ piece
  7. Onion,finely chopped – 1 large(3/4 cup)
  8. Ginger-garlic paste – 1.5 tsp
  9. Green chili ,chopped – 1 or 2( according to taste)
  10. Kashmiri chili powder – 1.5 tsp
  11. Turmeric powder – 1/4 tsp
  12. Cumin powder – 1/8 tsp
  13. Coriander powder – 1/2 tsp
  14. Garam masala – 1/2 tsp
  15. Tomato,chopped – 1 large(3/4 cup)
  16. Thick Coconut milk – 1/2 cup
  17. Kasuri methi – 1 generous pinch
  18. Coriander leaves,chopped – 1/4 cup
  19. Salt – to taste
  20. Water – as required
  21. Vegetable oil/ghee – as required

Instructions:

  • Cook rice with salt and sufficient quantity of water , until 3/4 done.Drain and keep aside.Heat oil/ghee in a pan.Add cloves,cardamom,bay leaf and cinnamon,Saute till fragrant.Now add onion and saute until it turns translucent.

  • Add ginger garlic paste and green chilies.Saute until onion turns golden brown.Now reduce the flame to low and add kashmiri chili powder,turmeric powder,cumin powder,coriander powder , garam masala and 2 tbsp water. 

  • Cook stirring continuously until masala starts to leave the sides of the pan.Now add the chopped tomatoes, cover and cook until it turns mushy.Stir well in between to avoid burning. 

  • Once oil starts to separate or masala starts to leave the sides of the pan, add the coconut milk,crushed kasuri methi and salt to taste.Mix well until combined.

  • Add the hard boiled eggs.Cover the eggs with the gravy ,cover and cook for few minutes or until the gravy turns thick.

  • Carefully remove the eggs and keep aside.Add the cooked rice and coriander leaves to the gravy and gently mix until combined.

  • Place the egg halves on top ,cover and cook over low flame for 1 or 2 minutes.Switch off the stove,keep covered for 5 to 10 minutes ,serve with raita/salad.

  • NOTES

    • Adjust the amount of green chilies and kashmiri chili powder according to your taste.

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              1 Comment

            • Reply
              Rumana Rawat
              November 29, 2017 at 4:25 pm

              Would love to have right now.. so yummy.

            • Leave a Reply