Egg Kheema Pulao with Cucumber Raita

Instructions

1. 1

   Prepare Rice and Eggs

   • Place 6 eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10-12 minutes to hard-boil.
   • Drain the hot water and transfer eggs to an ice bath or run under cold water to stop the cooking process. Peel once cool.
   • While eggs are boiling, rinse 1.5 cups of basmati rice under running water until the water runs clear. Soak the rice in fresh water for 20-30 minutes, then drain completely just before cooking.
2. 2

   Create the Egg Kheema

   • Using a box grater, grate the peeled, hard-boiled eggs to create a coarse, crumbled texture resembling kheema (mince).
   • Alternatively, you can mash them thoroughly with a fork. Set the grated egg aside.
3. 3

   Prepare the Pulao Masala

   • Heat 3 tbsp of oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until the cumin seeds splutter and the spices are fragrant.
   • Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they turn soft and light golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes until they break down and become soft and pulpy.
   • Add the ground spices: turmeric powder, red chili powder, and coriander powder. Mix well and cook for 2 minutes, stirring constantly, until the oil begins to separate from the masala.
4. 4

   Cook the Pulao

   • Add the drained basmati rice to the pot. Gently fold it into the masala for 1 minute, ensuring each grain is coated without breaking them.
   • Pour in 2.5 cups of water, add 1.5 tsp of salt, and the lemon juice. Give it a gentle stir to combine.
   • Increase the heat and bring the mixture to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
   • After the time is up, turn off the heat and let the pot stand, still covered, for at least 10 minutes. This 'dum' step is crucial for perfectly steamed, fluffy rice.
5. 5

   Combine and Serve

   • Remove the lid. Sprinkle the grated egg kheema, garam masala, chopped coriander, and mint leaves evenly over the top of the cooked rice.
   • Using a fork, gently fluff the rice from the sides, mixing the egg and herbs through the pulao.
   • Serve the Egg Kheema Pulao hot, accompanied by a side of cooling raita, plain yogurt, or a simple kachumber salad.