Egg Rice Pulao

Egg Rice Pulao

Cooking Time

Preparation Time : 20

Cook Time : 45

Total Time : 65

Ingredients

Serves 2

  • Boiled eggs 3-4 nos

  • rice (you can use any rice, soak for at least 30 mins) 1 1/2 cups

  • ginger garlic paste 1 1/2 tsp

  • green chilies 1-2 nos

  • coriander leaves 1 sprig

  • onion thinly sliced (optional, even if you don’t use, it is fine) 1 nos

  • Mixed vegetables (you can use more if you like) (I used carrots, potatoes, green peas) 1 cups

  • oil 2-3 tbsp

  • Salt as needed 1 tbsp

  • water 2.5 cups

  • shahi jeera 1/4 tsp

  • star anise 1 nos

  • small piece of nut meg 1 nos

  • cloves 6 nos

  • cardamoms 4 nos

  • cinnamon stick 2 nos

  • stone flower 1 pinch

  • strands of mace 2 nos

  • bay leaf 2 nos

  • mint (pudina) leaves 1 sprig

Directions

  • 01

    Remove the shell of the boiled eggs and pierce with fork lightly

  • 02

    Set these aside

  • 03

    Soak rice for 30 mins

  • 04

    Finely mince together mint,coriander leaves and green chilies

  • 05

    Add oil to a pressure cooker and heat up

  • 06

    Add spices and let them to splutter

  • 07

    Add onions, fry till they turn golden, add ginger garlic paste, fry till it becomes fragrant

  • 08

    Add carrots, potatoes and peas if using

  • 09

    Fry for 2 mins

  • 10

    Add the minced coriander, mint and chili or the ground paste

  • 11

    Fry for 2 mins

  • 12

    Add water and salt bring it to a boil

  • 13

    You can saute the eggs in a tsp ghee in a different pan if you wish or you can skip sauteing too

  • 14

    Frying brings out the flavor of eggs

  • 15

    Add rice, eggs and green peas

  • 16

    Cover the cooker with lid, turn the flame to medium

  • 17

    Allow the cooker to whistle once or twice based on yourcooker

  • 18

    Serve hot

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