Egg Pulao

1. 1

   Prepare Rice and Eggs (15 minutes)

   • Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a colander.
   • While the rice is soaking, place the eggs in a saucepan, cover with cold water, and bring to a rolling boil. Reduce the heat to a simmer and cook for 10 minutes for hard-boiled eggs. Drain, cool in ice water, and peel. Optionally, make shallow slits on the eggs to help them absorb flavor.
2. 2

   Sauté Aromatics and Onions (10 minutes)

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat. Once hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-45 seconds until they crackle and release their aroma.
   • Add the thinly sliced onions and sauté, stirring occasionally, for 7-8 minutes until they are deep golden brown (birista). This step is crucial for the flavor of the pulao.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
3. 3

   Cook the Masala (5 minutes)

   • Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
   • Stir in the turmeric powder, red chili powder, coriander powder, and 1 teaspoon of salt. Mix well and cook the masala for 2-3 minutes, until the ghee starts to separate from the mixture.
4. 4

   Cook the Pulao (15 minutes)

   • Add the drained basmati rice to the pot. Gently fold it into the masala for 1 minute, being careful not to break the grains.
   • Pour in 3 cups of water and the remaining 0.5 teaspoon of salt. Stir gently and bring the mixture to a boil.
   • Carefully place the boiled eggs into the pot, nestling them into the rice.
   • For pot cooking: Cover with a tight-fitting lid, reduce heat to the lowest setting, and cook for 15 minutes until all water is absorbed. For pressure cooking: Secure the lid and cook on medium heat for 2 whistles. Let the pressure release naturally.
5. 5

   Rest and Garnish (10 minutes)

   • Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This allows the grains to firm up and become fluffy.
   • Open the lid, sprinkle the garam masala, chopped coriander leaves, and mint leaves over the top.
   • Gently fluff the rice with a fork, taking care not to mash the rice or break the eggs.
   • Serve hot with a side of cooling cucumber raita or a simple kachumber salad.

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