Sindhi Egg Pulao with Cucumber Raita

Instructions

1. 1

   Prepare the eggs and rice

   • Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.
   • Drain the hot water and run cold water over the eggs. Peel them once cool enough to handle.
   • Optionally, you can make small slits on the eggs and lightly fry them in 1 tsp of oil until golden. Set aside.
   • Rinse the basmati rice until the water runs clear, then soak it in fresh water for 30 minutes. Drain completely before use.
2. 2

   Make the birista (fried onions)

   • Heat 1/2 cup of oil in a pan over medium-high heat.
   • Add the thinly sliced onion (from 1 onion) and fry, stirring occasionally, until it turns deep golden brown and crispy. This takes about 8-10 minutes.
   • Remove the fried onions with a slotted spoon and drain them on a paper towel. Set aside for garnish.
3. 3

   Cook the pulao masala

   • In a heavy-bottomed pot or dutch oven, heat 3 tbsp of ghee over medium heat.
   • Add the whole spices: cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant.
   • Add the remaining 2 sliced onions and cook until they turn golden brown, about 7-8 minutes.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
4. 4

   Add tomatoes, spices, and yogurt

   • Add the chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes.
   • Add the powdered spices: turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 2 minutes until the oil starts to separate from the masala.
   • Lower the heat, add the whisked yogurt, and stir continuously for a minute to prevent it from curdling.
5. 5

   Cook the pulao

   • Add the drained basmati rice to the pot. Gently mix for a minute to coat the rice with the masala.
   • Pour in 3 cups of water, add the chopped mint leaves and half of the chopped coriander leaves. Stir gently.
   • Bring the water to a rolling boil. Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it cook for 15-18 minutes.
   • Do not open the lid during this time. The rice will cook in the steam (dum method).
6. 6

   Assemble and serve

   • Turn off the heat and let the pulao rest, covered, for at least 10 minutes.
   • Open the lid and gently fluff the rice with a fork.
   • Place the hard-boiled eggs into the rice. Sprinkle the garam masala, birista, and remaining coriander leaves on top.
   • Serve hot with a side of raita or a simple salad.