Egg Pilau Recipes

EGG PULAO RECIPE

Steps:

• To begin making the Egg Pulao recipe, we will firstly fry the eggs. In a pan, heat 1 tablespoon of ghee and add the boiled eggs.
• Add red chilli powder and toss well. Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp. Keep them aside.
• The next step is to make the pulao. Take another deep bottom pan or handi, heat ghee or oil.
• Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds till the cumin seeds crackle.
• Meanwhile, add green chilli, garlic and ginger in a grinder and make a paste.
• Once the cumin seeds crackle, add the ground coarse paste of green chili, garlic, ginger and saute for a minute.
• Add onions and fry until it just starts picking up the golden color. Do not over-fry the onions.
• Add sliced tomatoes, slit green chilies and cook until the tomatoes are mushy. Add turmeric and mix everything properly.
• After 2 minutes, add in the whisked yogurt and stir until the yogurt is well combined with the spices.
• Add salt, chopped mint, lemon juice and coriander leaves. Cook for half a minute.
• Add soaked and drained rice and gently mix it. Give a slight slit to the fried eggs and add it along with the water. Bring it to a boil and cook until 80% of the water dries up.
• Cover and simmer until done. (Approximately for 15 to 20 mins)
• Gently fluff up the rice using a fork. Cover, let it rest for few minutes and Egg Pulao is ready to be served.
• Serve Egg Pulao along with Burani Raita, Beetroot Raita or any other Raita of your choice and a roasted papad for your everyday meal.

EGG PILAU

Steps:

• Wash rice thoroughly; drain.
• Place chicken stock and salt in a deep pot; heat to boiling point.
• Add rice slowly. Cook, covered for 20 minutes, or until rice is tender. The rice should absorb all of the liquid.
• Add seasonings, butter, and slightly beaten eggs.
• Beat 2 minutes, serve at once.

SOUTH INDIAN EGG CURRY WITH RICE & LENTIL PILAU

Steps:

• Mix the rice and lentils in a bowl. Cover with cold water and soak for 15 mins.
• Meanwhile, for the curry, heat the oil in a wok or medium saucepan, then toss in the mustard seeds followed by the curry leaves. Once the leaves have stopped spluttering, reduce the heat and add the onions and ginger. Fry over a medium heat for about 10 mins until golden.
• Stir in the turmeric and chilli powder and cook for a few more secs. Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins, then cool under cold running water before peeling and halving. Add to the curry and cover with a tight-fitting lid.
• To cook the pilau, heat the oil in a pan and cook the onions, ginger and chillies until softened - about 10 mins. Drain the rice and lentils and add to the onions along with the bay leaves.
• Pour over enough water to cover the rice and lentils by a depth of 3cm - about 600ml. Simmer, uncovered, until tender and the cooking liquid has been absorbed.
• Stir the coriander into the curry and fluff up the rice. Serve with mango chutney, yogurt and naan, if you like.