Pulao is mainly a South Asian rice dish mainly famous in India, Bangladesh, Nepal, Pakistan, Iran.It is same as the pilaf where rice is cooked in seasoned broth. Mainly in Eastern part of India where I live taste of pulao is bit sweet . One of the popular type of pulao is one with various vegetables and dry fruits like raisin and cashew. Today I try to move from the regular taste of the pulao and try to give it a spicy twist and believe me egg pulao comes out delicious. If you don’t like too much heat then you can adjust the use of chilies according to your choice. It is very simple and delicious and you can go for it any week night or weekend lunch.
Preparation time 1 hour Cooking time 30 minutes Serves 2 Ingredients : 2 egg hard boiled 1 cup basmati rice 1 tsp ginger paste 1 tsp cumin paste 1 tsp corinader powder ½ tsp turmeric powder 1 tbsp mustard oil 2 to 3 whole green chilly 1tsp ghee (clarified butter ) ½ tsp red chilly powder 1 whole red chilly ½ tsp sugar 1 bay leaves 2 cardamom ½ inch cinamon 4 clove 4 whole black pepper 4 cup warm water salt to taste Methods Of CookingFirst wash well the basmati rice.Now spread the rice and let it dry well. When it is completely dry. Then add ginger paste, cumin paste,coriander powder, turmeric powder, salt and mustard oil and bay leaves. Mix well with the dry rice. In a heavy bottom pan heat 1tsp ghee and then add cardamom cinnamon clove black pepper and whole red chilly. Now add the spice mix rice. Now fry the rice for 6 to 8 minutes till it is little brown. Now add 4 cup of water. Cover and simmer and cook til the rice is done. Now add the fried egg if you want you can cut them then in thick slices and mix with the rice. Cover and cook for another 2 to 3 minutes. Now put off the flame and cover and give 5 minutes standing time. Now fluff the rice and serve. This is a whole meal you can serve it with just with a raita and salad.