Andhra Egg Pulao with Mirchi ka Salan

Instructions

1. 1

   Prepare Rice and Eggs

   • Hard boil the eggs for 10-12 minutes. Once cooled, peel them and make a few shallow slits on each egg with a knife. This helps them absorb flavor.
   • While the eggs are boiling, rinse the basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 20-30 minutes, then drain it completely in a colander.
2. 2

   Sauté the Eggs

   • Heat 1 tablespoon of ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add a pinch of turmeric powder and red chili powder to the hot ghee.
   • Carefully add the slit boiled eggs and sauté for 2-3 minutes, turning gently, until they are lightly golden and have a slightly crisp exterior. Remove the eggs from the pot and set them aside.
3. 3

   Temper Spices & Sauté Onions

   • In the same pot, add the remaining 3 tablespoons of ghee.
   • Once the ghee is hot, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30 seconds until they become fragrant.
   • Add the thinly sliced onions and fry for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the flavor of the pulao.
4. 4

   Build the Masala Base

   • Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy, and oil begins to separate from the mixture.
   • Stir in the spice powders: turmeric, red chili powder, and coriander powder. Cook for another minute, stirring to prevent burning.
   • Lower the heat, add the whisked curd, and stir continuously for 2 minutes until it is well incorporated and the masala thickens.
   • Finally, add the chopped mint leaves and half of the chopped coriander leaves. Mix well.
5. 5

   Cook the Pulao

   • Add the drained basmati rice to the pot. Gently stir for 1-2 minutes to coat the rice grains with the masala, being careful not to break them.
   • Pour in 3 cups of water and add the salt. Stir gently to combine and bring the water to a rolling boil over high heat.
   • Once boiling, reduce the heat to the lowest possible setting. Gently place the sautéed eggs on top of the rice.
6. 6

   Simmer, Rest, and Garnish

   • Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
   • Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This allows the grains to firm up and become fluffy.
   • Open the lid and gently fluff the rice with a fork. Sprinkle the garam masala, fresh lemon juice, and the remaining chopped coriander leaves over the top.
   • Serve hot with a side of cooling raita.