Egg Pulao

Name: Egg Pulao
Ingredients: 1 1/2 cups long-grain basmati rice, washed and soaked for 2 hours; 1 large onion, thinly sliced; 1 large tomatoes, peeled and chopped; 4 tablespoons oil; 1 tablespoon ginger-garlic paste; 1 teaspoon cumin powder; 2 teaspoons coriander powder; 2 teaspoons red chili powder; 1/4 teaspoon turmeric powder; 1/4 teaspoon garam masala powder; 2 tablespoons coconut milk powder; 1/2 cup finely chopped coriander leaves; 3/4 cup frozen green peas; salt; 2 potatoes, quartered and deep fried; 4 hard-boiled eggs, shelled

16 ingredients

24 steps

Ingredients

1 1/2 cups long-grain basmati rice, washed and soaked for 2 hours
1 large onion, thinly sliced
1 large tomatoes, peeled and chopped
4 tablespoons oil
1 tablespoon ginger-garlic paste
1 teaspoon cumin powder
2 teaspoons coriander powder
2 teaspoons red chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala powder
2 tablespoons coconut milk powder
1/2 cup finely chopped coriander leaves
3/4 cup frozen green peas
salt
2 potatoes, quartered and deep fried
4 hard-boiled eggs, shelled

Directions

1

In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
2

Add tomatoes.
3

Cook until softened, stirring continuously, while it cooks.
4

Add ginger-garlic paste.
5

Saute for 2 minutes.
6

Add a little water (about 1/8 cup).
7

Add all the powdered spices (masalas).
8

Fry for 2 minutes.
9

Add coconut milk.
10

Stir well.
11

Add peas and corriander.
12

Add salt, just enough for the mixture and the rice.
13

Add 2 1/2 cups of water.
14

Stir once.
15

Bring to a boil.
16

Strain the rice.
17

Add to the boiling pot.
18

Cook, partially covered, until all the water has been absorbed by the rice.
19

Reduce heat to a simmer.
20

Add potatoes.
21

Lay the shelled eggs on top.
22

Cover.
23

Cook for 10 minutes.
24

Serve hot with salad, yoghurt and pappadams!