Egg Pulao

Ingredients for Egg Pulao:

1. Biryani rice – 3 cups

2. Refined oil – ¾ cup

3. Cinnamon, cloves and cardamom – 5 each

    Pepper – 1 big spoon

4. Onions – 1, chopped very thin

    Ginger crushed – 1 big spoon

    Garlic crushed – 1 big spoon

5. Carrot, beans & cauliflower finely chopped – 50 gm each

6. Water – 6 cups

    Salt – As required

7. Eggs – 6

8. Coriander leaves chopped – A handful

    Onions – 1, chopped and fried

How to prepare Egg Pulao?

1. Wash rice and allow it to drain.

2. Heat oil in a pan and sauté all ingredients listed as 3.

3. Then add ingredients no: 4 to it and sauté again.

4. Add vegetables and sauté again.

5. When it’s well sauted, add rice and fry for 5 minutes.

6. Add salt and water to it, mix well and close it with a lid.

7. When the contents boil well, bring the flame to low and cook your Pulao.

8. Boil three eggs, remove shell and cut each one into two halves.

9. Blend well the next three eggs, add salt and scramble it in oil.

10. Add cooked eggs and scrambled ones to the cooked rice and mix well.

11. Decorate using ingredients no: 8 and serve.

Courtesy: Vanitha Magazine March 1-14, 2014

Read a few more Pulao recipes here. Here is the page link. Click on the images in the gallery to read.