Quick Egg Pulao

Here is a recipe for a simple Egg Pulao that gets done in a jiffy. I made it the other day when I was back from office and Milo wanted some change for the dinner. The egg in this is fried in the same way I have done in Egg Omelet Curry. I didn’t want boiled eggs in this pulao as the yolk tends to break off very easily. When I was clicking this picture just before dinner, Milo thought it was Paneer Pulao.

Verdict – We both liked it and it was a pleasant change.

Ingredients –

3 large eggs,

1.5 cups long grain basmati rice,

2 large onions sliced lengthwise,

3 large ripe tomatoes chopped,

12 to 15 flakes of garlic,

1” piece of ginger,

2 green chilies,

½ cup coriander leaves,

½ cup mint leaves,

1 tsp cumin seeds,

3 to 4 cloves,

1 piece of cinnamon,

5 to 6 black pepper corns,

2 green cardamoms,

1 black cardamom,

1 bay leaf,

½ tsp garam masala,

½ tsp turmeric powder,

1 tsp coriander seeds powder,

Salt to taste,

Oil

Method –

Beat 3 eggs with little salt in a bowl. Beat till it becomes frothy.

Heat a pan with some oil and pour the egg mixture in the pan and cover it with a lid.

After a while when the base is done, fold the omelet and cook for another 2 minutes. Switch the gas off and allow it to cool.

Cut into cubes and keep aside.

Wash rice well and soak in some water.

Make a paste of ginger, garlic, green chilies, coriander leaves and mint leaves with very little water.

Heat oil in a heavy bottom vessel and crackle cumin seeds. Add the bay leaf, cloves, cinnamon, pepper and both types of cardamoms. Fry for ½ a minute.

Now add the onions and fry till the onions turn brown. Now add the paste and continue frying till the raw smell goes off and oil starts leaving the pan.

Add turmeric powder, coriander powder and garam masala powder, salt and still well. Let it cook for a minute or tow.

Now add the egg pieces and the soaked rice with all the water drained out. Mix well and add 3 cups hot boiling water into the rice.

Stir well and adjust salt. Cover and cook the rice over a slow flame. When most of the water dries up, place the vessel on a hot griddle and keep the griddle over a slow flame for approximately 10 minutes.

Serve hot.

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