Kashmiri Egg Pulao with Cucumber Raita

Instructions

1. 1

   Prepare Rice, Eggs, and Saffron

   • Wash the basmati rice thoroughly until the water runs clear, then soak it in ample water for 30 minutes.
   • In a saucepan, cover the eggs with cold water, bring to a boil, and cook for 10-12 minutes for hard-boiled. Drain and transfer to an ice bath. Once cool, peel the eggs and gently prick them all over with a fork.
   • In a small bowl, soak the saffron strands in 2 tablespoons of warm milk and set aside.
2. 2

   Fry the Eggs

   • Heat 1 tbsp of ghee in a wide, heavy-bottomed pan or pot over medium heat.
   • Add the peeled eggs, sprinkle with 1/4 tsp of turmeric powder and 1/4 tsp of Kashmiri red chili powder.
   • Sauté for 2-3 minutes, tossing gently, until the eggs develop a light golden, slightly crisp outer layer. Remove from the pan and set aside.
3. 3

   Prepare the Pulao Masala

   • In the same pan, add the remaining 3 tbsp of ghee. Once hot, add the whole spices: bay leaf, cinnamon stick, green cardamoms, cloves, and black peppercorns. Sauté for 30-40 seconds until they release their aroma.
   • Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown and crisp (birista).
   • Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw smell disappears.
   • Reduce the heat to low. Add the whisked curd, followed by the powdered spices: remaining Kashmiri chili powder (1.25 tsp), remaining turmeric powder (0.25 tsp), fennel powder, dry ginger powder, and garam masala. Stir continuously for 2-3 minutes until the oil begins to separate from the masala.
4. 4

   Cook the Pulao (Dum Method)

   • Drain the soaked rice completely and add it to the pan. Gently fold the rice into the masala for 1 minute, ensuring the grains are well-coated but not broken.
   • Pour in 720 ml (3 cups) of water and add salt. Stir gently to combine. Increase the heat to high and bring the mixture to a vigorous boil.
   • Once boiling, reduce the heat to the absolute lowest setting. Arrange the fried eggs over the rice. Drizzle the saffron-infused milk evenly on top.
   • Cover the pan with a tight-fitting lid. For a better seal, you can place a clean kitchen towel under the lid or seal the edges with aluminum foil. Cook on 'dum' (low heat) for 15-18 minutes without opening the lid.
5. 5

   Rest and Serve

   • Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the rice grains to firm up and become perfectly fluffy.
   • Open the lid and gently fluff the rice from the sides using a fork.
   • Garnish with freshly chopped coriander and mint leaves. Serve hot with a side of cucumber raita or plain yogurt.