Rajasthani Anda Pulao

1. 1
   prep · ~20 min

   Soak the rice and boil the eggs.

   1.Rinse the basmati rice well until the water runs mostly clear.

   2.Soak the rice in water for 20 minutes, then drain fully.

   3.Boil the eggs until hard-boiled, cool them, and peel them.

   4.Make 2 to 3 light slits on each egg so they absorb the masala.

   TIPDrained rice gives separate grains, so do not leave extra water clinging to it.
2. 2
   saute · ~1 min

   Heat the ghee and cook the whole spices.

   1.Heat ghee in a heavy pan over medium heat.

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

   3.Cook for 30 to 40 seconds until the spices smell fragrant.
3. 3
   saute · ~7 min

   Cook the onion and aromatics.

   1.Add the sliced onion and cook until light golden.

   2.Add green chili and ginger-garlic paste.

   3.Cook for 1 minute until the raw smell fades.

   TIPKeep the heat medium so the onion browns gently and the paste does not catch at the bottom.
4. 4
   saute · ~5 min

   Make the masala base.

   1.Add the chopped tomato and cook until soft.

   2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.

   3.Mix well and cook until the masala looks glossy.
5. 5
   saute · ~2 min

   Coat the eggs in the masala.

   Add the boiled eggs and turn them gently in the masala for 1 to 2 minutes so the outside picks up color and flavor without breaking.

6. 6
   mix · ~1 min

   Add the rice and combine gently.

   Add the drained basmati rice and fold it into the masala very gently so the grains stay whole and the eggs remain intact.

7. 7
   boil · ~5 min

   Add hot water and bring to a boil.

   Pour in the hot water, stir once gently, and bring everything to a steady boil over medium-high heat.

8. 8
   steam · ~15 min

   Cover and cook the pulao.

   Lower the heat, cover tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.

   TIPDo not stir while the rice cooks or the grains can break and turn sticky.
9. 9
   rest · ~5 min

   Rest the pulao off the heat.

   Turn off the heat and let the pulao rest, covered, for 5 minutes so the grains firm up and finish steaming.

10. 10
    garnish

    Garnish with coriander leaves.

11. 11
    serve

    Fluff gently and serve hot.

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