Kabuli Pulao with Eggs

1. 1
   prep

   Wash and soak the basmati rice.

   Rinse the rice in several changes of water until the water runs clear. Soak in fresh water for 30 minutes, then drain thoroughly.

   TIPSoaking helps the grains elongate and cook up separate and fluffy. Don't skip this step.
2. 2
   boil · ~8 min

   Boil the eggs.

   Place the eggs in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Boil for 8 minutes, then transfer immediately to an ice bath. Once cool, peel and set aside.

   TIPThe ice bath stops carryover cooking and makes the eggs easier to peel.
3. 3
   prep

   Prepare the carrots, onions, and almonds.

   Julienne the carrots into thin matchsticks. Thinly slice the onion. Sliver the blanched almonds if not already done.

4. 4
   fry · ~6 min

   Sauté the carrots, raisins, and almonds.

   Heat the oil in a frying pan over medium heat. Add the julienned carrots and sauté for 3-4 minutes until they just begin to soften. Add the raisins and almonds, sprinkle with the sugar, and sauté for another 2 minutes until the raisins plump and carrots are lightly caramelized. Remove from the pan and set aside.

   TIPWatch the sugar closely — it can burn quickly. Medium heat gives you control to caramelize without scorching.
5. 5
   temper · ~9 min

   Bloom the whole spices and brown the onion.

   1.Heat the ghee in a heavy-bottomed pot over medium heat until it shimmers.

   2.Add the cumin seeds, green cardamom, black cardamom, cinnamon stick, cloves, and black peppercorns. Sauté for 30 seconds until intensely fragrant.

   3.Add the sliced onion and cook, stirring frequently, until deep golden brown and the edges begin to crisp, about 7-8 minutes.

   TIPDon't rush the onions — deep browning builds the savory backbone of the pulao.
6. 6
   simmer · ~16 min

   Cook the rice.

   1.Add the drained rice to the pot with the browned onions and whole spices. Stir gently for 1 minute to coat each grain with ghee.

   2.Pour in the hot water and add the salt. Stir once gently to distribute.

   3.Bring to a boil, then reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.

   TIPOnce the lid goes on, resist the urge to peek. Steam is what finishes the rice perfectly.
7. 7
   rest · ~10 min

   Rest the rice.

   Turn off the heat and let the pot rest, covered, for 10 minutes. The residual steam will finish cooking the rice and set the grains.

   TIPLetting the rice rest undisturbed is the secret to fluffy, separate grains.
8. 8
   mix

   Fluff the rice and fold in the carrot mixture.

   Remove the lid, discard the black cardamom pod if you can find it, and gently fluff the rice with a fork. Fold in the sautéed carrots, raisins, and almonds, reserving a small handful for the top.

   TIPUse a light hand when folding — a fork works better than a spoon to keep the grains intact.
9. 9
   assemble

   Assemble the Kabuli Pulao.

   Mound the pulao onto a large serving platter. Halve the boiled eggs and nestle them into the rice. Scatter the reserved carrot-raisin-almond mixture over the top.

10. 10
    garnish

    Garnish with cilantro and serve hot.

    Sprinkle the chopped cilantro over the assembled pulao. Serve immediately while warm and fragrant.

    TIPThe eggs are best nestled in while still slightly warm so they meld with the rice.

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