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26 November 2017

Egg Pulav

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Egg pulav




Spicy egg pulav with coconut milk.
Prep Time: 10 minutes .
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:
  1. Basmati rice- 1 cup
  2. Hard boiled eggs,halved - 3 to 4
  3. Cloves - 3
  4. Cardamom- 3
  5. Bay leaf - 1
  6. Cinnamon- 1" piece
  7. Onion,finely chopped - 1 large(3/4 cup)
  8. Ginger-garlic paste - 1.5 tsp
  9. Green chili ,chopped - 1 or 2( according to taste)
  10. Kashmiri chili powder - 1.5 tsp
  11. Turmeric powder - 1/4 tsp
  12. Cumin powder - 1/8 tsp
  13. Coriander powder - 1/2 tsp
  14. Garam masala - 1/2 tsp
  15. Tomato,chopped - 1 large(3/4 cup)
  16. Thick Coconut milk - 1/2 cup
  17. Kasuri methi - 1 generous pinch
  18. Coriander leaves,chopped - 1/4 cup
  19. Salt - to taste
  20. Water - as required
  21. Vegetable oil/ghee - as required
Instructions:
  • Cook rice with salt and sufficient quantity of water , until 3/4 done.Drain and keep aside.Heat oil/ghee in a pan.Add cloves,cardamom,bay leaf and cinnamon,Saute till fragrant.Now add onion and saute until it turns translucent.
  • Add ginger garlic paste and green chilies.Saute until onion turns golden brown.Now reduce the flame to low and add kashmiri chili powder,turmeric powder,cumin powder,coriander powder , garam masala and 2 tbsp water. 
  • Cook stirring continuously until masala starts to leave the sides of the pan.Now add the chopped tomatoes, cover and cook until it turns mushy.Stir well in between to avoid burning. 
  • Once oil starts to separate or masala starts to leave the sides of the pan, add the coconut milk,crushed kasuri methi and salt to taste.Mix well until combined.
  • Add the hard boiled eggs.Cover the eggs with the gravy ,cover and cook for few minutes or until the gravy turns thick.
  • Carefully remove the eggs and keep aside.Add the cooked rice and coriander leaves to the gravy and gently mix until combined.
  • Place the egg halves on top ,cover and cook over low flame for 1 or 2 minutes.Switch off the stove,keep covered for 5 to 10 minutes ,serve with raita/salad.
  • NOTES
    • Adjust the amount of green chilies and kashmiri chili powder according to your taste.




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