Egg Pulao

1. 1
   prep

   Soak the rice and boil the eggs.

   Wash the basmati rice in several changes of water until the water runs clear. Soak in fresh water for 30 minutes, then drain. In a separate saucepan, boil the eggs for 10 minutes, then cool, peel, and set aside.

   TIPSoaking basmati rice helps the grains elongate and cook fluffier.
2. 2
   saute · ~3 min

   Fry the boiled eggs.

   Heat 1 tablespoon ghee in the heavy bottom pot over medium heat. Add the peeled boiled eggs and gently fry, turning occasionally, until they develop light golden spots all over (2-3 minutes). Remove and set aside.

   TIPPrick the eggs with a toothpick before frying to prevent them from bursting.
3. 3
   temper · ~1 min

   Bloom the whole spices.

   1.Add the remaining 1 tablespoon ghee to the same pot over medium heat.

   2.Add bay leaf, crushed cardamom, cloves, cinnamon stick, and cumin seeds.

   3.Sauté until the spices sizzle and become fragrant (30-45 seconds).

   TIPLet spices crackle but don't burn them — medium heat works best.
4. 4
   saute · ~10 min

   Caramelize the onions.

   1.Add sliced onions to the pot and stir to coat with ghee and spices.

   2.Cook until the onions turn deep golden brown (8-10 minutes), stirring occasionally.

   3.Add the ginger garlic paste and slit green chilies. Sauté until the raw smell disappears (1 minute).

   TIPDon't rush the onions — deep browning here builds the foundation of the pulao's flavor.
5. 5
   saute · ~5 min

   Cook the tomato masala.

   1.Add chopped tomatoes, turmeric powder, red chili powder, and salt.

   2.Cook, stirring frequently, until the tomatoes break down completely and the masala releases ghee from the sides (4-5 minutes).
6. 6
   mix · ~2 min

   Add rice and water.

   1.Add the drained basmati rice to the pot and gently stir to coat each grain with the masala.

   2.Pour in 2.5 cups water and add garam masala. Stir once gently.

   3.Bring to a rolling boil over high heat.

   TIPStir gently and only once — over-stirring breaks the rice grains.
7. 7
   simmer · ~15 min

   Cook the pulao.

   1.Once boiling, reduce heat to the lowest setting. Cover with a tight-fitting lid.

   2.Cook undisturbed for 15 minutes. Do not open the lid during this time.

   3.Turn off the heat and let the pot rest, covered, for 5 minutes.

   TIPIf your lid isn't tight, seal the pot with a strip of dough or place a heavy weight on top.
8. 8
   assemble · ~1 min

   Fluff and add the eggs.

   1.Remove the lid and sprinkle lemon juice, chopped coriander, and mint over the rice.

   2.Gently fluff the rice with a fork, lifting from the bottom.

   3.Place the fried eggs on top or gently fold them into the rice.

   TIPUse a fork, not a spoon, to fluff — it separates the grains without mashing them.
9. 9
   serve

   Serve the egg pulao hot.

   Transfer to a serving platter. Serve hot with chilled raita and a wedge of lemon on the side.

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