Awadhi Egg Yakhni Pulao

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.

5. 5
   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.

6. 6
   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.

7. 7
   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.
8. 8
   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.

9. 9
   serve

   Serve the Awadhi Egg Yakhni Pulao hot.

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