Awadhi Egg Pulao with Mint Raita

Instructions

1. 1

   Prepare Rice, Eggs, and Saffron

   • Rinse the basmati rice under cold water until it runs clear. Soak in ample water for 30 minutes, then drain completely.
   • While the rice soaks, hard-boil the eggs. Once cooled, peel them and make a few shallow slits on the surface with a knife.
   • In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside.
2. 2

   Make Birista (Fried Onions)

   • Heat oil in a heavy-bottomed pan (kadai) over medium-high heat.
   • Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are uniformly golden brown and crisp.
   • Using a slotted spoon, remove the fried onions and spread them on a paper towel to drain excess oil. Set aside. These are your birista.
3. 3

   Cook the Pulao Masala

   • In a heavy-bottomed pot or handi, heat the ghee over medium heat.
   • Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, green cardamom, and black cardamom. Sauté for about 45 seconds until they become fragrant.
   • Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
   • Lower the heat, add the whisked curd, turmeric powder, red chili powder, and coriander powder. Stir continuously for 3-4 minutes until the oil begins to separate from the masala.
4. 4

   Cook the Rice

   • Add the drained basmati rice to the pot. Gently stir for 1 minute to coat the grains with the masala without breaking them.
   • Pour in 3.5 cups of water and add the salt. Stir gently to combine. Bring the mixture to a rolling boil.
   • Once boiling, reduce the heat to a low simmer, cover the pot with a lid, and cook for 8-10 minutes, or until 80% of the water has been absorbed.
5. 5

   Assemble and Cook on 'Dum'

   • Uncover the pot. Gently place the slit boiled eggs into the partially cooked rice.
   • Drizzle the saffron-infused milk and kewra water evenly over the rice.
   • Sprinkle half of the birista, half of the chopped mint and coriander leaves, and the garam masala on top.
   • Cover the pot with a tight-fitting lid. To create a perfect seal, you can use aluminum foil under the lid. Cook on the lowest possible heat for 10-12 minutes. This slow-steaming process is called 'dum'.
   • After 12 minutes, turn off the heat and let the pulao rest, still covered, for at least 10 minutes.
6. 6

   Garnish and Serve

   • Open the lid and gently fluff the rice from the sides using a fork to separate the grains.
   • Garnish with the remaining birista, mint, and coriander leaves.
   • Serve the Awadhi Egg Pulao hot with a side of cooling raita or a fresh kachumber salad.