Boiled Eggs with Ghee Rice

Bring to a Boil (5-7 minutes)

• Place the saucepan on the stove over high heat and bring the water to a full, rolling boil.

Cook with Residual Heat (4-12 minutes)

• As soon as the water reaches a rolling boil, turn off the heat, remove the pan from the burner, and cover it tightly with a lid.
• Let the eggs stand in the hot water for the desired doneness:
• Soft-Boiled (runny yolk): 4-5 minutes
• Medium-Boiled (jammy yolk): 6-8 minutes
• Hard-Boiled (firm, fully cooked yolk): 10-12 minutes

Create Ice Bath and Cool Eggs (5 minutes)

• While the eggs are cooking, prepare an ice bath by filling a medium bowl with ice cubes and cold water.
• When the cooking time is up, use a slotted spoon to immediately transfer the eggs from the hot water into the ice bath.
• Let the eggs cool completely in the ice bath for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.

Peel and Serve

• To peel, gently tap the cooled egg on a hard surface and roll it between your palms to loosen the shell.
• Start peeling from the wider end of the egg, where an air pocket usually forms.
• Peeling under cool running water can help wash away any small shell fragments.
• Serve immediately as desired. In India, they are often enjoyed sprinkled with salt and chaat masala, or added to curries like Anda Curry.

Cook the Rice

• Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
• Bring the water to a rolling boil over high heat.
• For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
• For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.

Rest, Garnish, and Serve

• Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
• After resting, gently fluff the rice with a fork to separate the grains.
• Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
• Serve hot with your favorite curry, korma, or dal.