Awadhi Egg Yakhni Pulao

Name: Awadhi Egg Yakhni Pulao
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 1.25 cup basmati rice (soaked 20 minutes and drained); 4 pcs egg (hard-boiled and peeled); 2 pcs onion (medium, thinly sliced); 1 inch ginger (cut into thin juliennes); 5 pcs garlic (cloves, lightly crushed); 0.25 cup yogurt (whisked); 2 tbsp ghee; 3 cup water (for yakhni and cooking rice); 1 pcs bay leaf; 1 inch cinnamon; 4 pcs green cardamom (lightly crushed); 4 pcs cloves; 6 pcs black peppercorns; 0.5 tsp cumin seeds; 2 pcs green chili (slit); 2 tbsp mint (fresh leaves); 2 tbsp cilantro (chopped); 1 tbsp lemon juice; 0.5 tsp salt (divided)

RATING

4.3/5(37)

TASTE SCORE

8/10

Fragrant basmati rice cooked in a light spiced yakhni with boiled eggs, onion, whole spices, and herbs. This Awadhi-style pulao is delicate, aromatic, and perfect as a small main dish alongside raita or a simple salan.

PREP

20m

COOK

35m

SERVES

1 KATORI

403 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak the rice and boil the eggs.
1.Rinse the basmati rice in a few changes of water until it runs mostly clear.
2.Soak the rice for 20 minutes, then drain well.
3.Boil the eggs until hard-boiled, peel them, and keep aside.
TIPDrained rice cooks into separate grains, so do not leave extra water clinging to it.
boil · ~12 min
Make the light yakhni.
1.Bring 3 cups water to a boil in a pot.
2.Add bay leaf, cinnamon, green cardamom, cloves, black peppercorns, half the ginger, half the garlic, and 1 pinch of salt.
3.Simmer gently for 10 minutes so the water picks up the spice flavor.
4.Strain the yakhni and keep the spiced liquid hot.
saute · ~10 min
Cook the onions and aromatics.
1.Heat ghee in a heavy pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add the sliced onions and cook until light golden.
4.Add the remaining ginger, remaining garlic, and green chili, then cook for 1 minute.
TIPKeep the onions light golden, not dark brown, so the pulao stays delicate and not bitter.
mix · ~3 min
Add yogurt and coat the eggs.
Lower the heat and stir in the whisked yogurt until smooth. Add the boiled eggs and turn them gently in the masala for 1 to 2 minutes so they pick up the flavor without breaking.
saute · ~3 min
Toast the rice lightly.
Add the drained rice and fold gently for 1 to 2 minutes so each grain gets coated in the ghee and spices. Mix in mint, cilantro, lemon juice, and the remaining salt.
boil · ~7 min
Add the yakhni and bring it up to a boil.
Pour in the hot strained yakhni and raise the heat. Bring the rice to a gentle boil and cook uncovered until most of the liquid is absorbed and the surface looks dotted with small steam holes.
steam · ~15 min
Cover and cook the pulao on low heat.
Cover the pan tightly and cook on very low heat until the rice is tender and fully cooked.
TIPIf your lid is loose, place a clean cloth under it to trap steam and help the rice finish evenly.
rest · ~10 min
Rest the pulao before fluffing.
Turn off the heat and let the pulao rest, covered, for 10 minutes. Fluff gently with a fork or flat spoon so the eggs stay whole.
serve
Serve the Awadhi Egg Yakhni Pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the yakhni hot when adding it to the rice so cooking starts evenly and the grains stay separate.
2
Whisk the yogurt well and lower the heat before adding it, so it blends smoothly instead of splitting.
3
Do not brown the onions too deeply; light golden onions keep the Awadhi pulao delicate and fragrant.
4
Turn the boiled eggs gently in the masala for just a minute or two, or they can break and turn rubbery.
5
Watch for small steam holes on the surface before covering; that is the cue to switch to dum on low heat.
6
Rest the pulao for 10 minutes after cooking so the rice firms up and fluffs without sticking.
7
Leftovers reheat best with a spoonful of water sprinkled over the rice, covered on low heat or steamed briefly.