Kabuli Pulao with Eggs with Boondi Raita

Instructions

1. 1

   Preparation: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 30 minutes. Meanwhile, hard boil the eggs, then peel and slice them in half. Set aside.

2. 2

   Caramelize Garnish: Heat 2 tablespoons of ghee in a wide pan over medium heat. Add the julienned carrots and sugar, and sauté for 5-7 minutes until tender and lightly caramelized. Remove the carrots and set them aside. In the same pan, add the raisins and fry for 30-60 seconds until they plump up. Remove and keep with the carrots.

3. 3

   Sauté Aromatics: In a heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of ghee over medium heat. Add the whole spices (green cardamoms, cloves, cinnamon stick, bay leaf, black peppercorns) and sauté for 30-45 seconds until fragrant. Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.

4. 4

   Cook the Pulao Base: Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears. Drain the soaked rice completely and add it to the pot. Gently stir for 1-2 minutes, being careful not to break the grains, to lightly toast the rice.

5. 5

   Cook the Rice: Pour in 3 cups of water, add salt and garam masala powder. Stir gently once to combine. Bring the mixture to a rolling boil. Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water is absorbed.

6. 6

   Rest and Assemble: Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This step, known as 'dum', is crucial for fluffy rice. After resting, open the lid and gently fluff the rice with a fork. Gently mix in half of the caramelized carrots and raisins. Arrange the halved boiled eggs over the rice. Garnish with the remaining carrots, raisins, and slivered almonds. Serve hot.