Another one-pot meal that you can feed an entire village, this egg pulao is so good! Fried boiled eggs in beautifully fragrant and seperated long grains of rice makes a grand meal in itself.
Wash and soak the rice for 30 minutes. Drain and set aside.
Boil the eggs in salted water for 8 minutes. Once they cool down, marinate with salt, turmeric powder and Kashmiri red chili powder.
Boil the eggs in salted water for 8 minutes. Once they cool down, marinate with salt, turmeric powder and Kashmiri red chili powder.
Heat mustard oil in a pan. Once it’s hot, Fry the marinated eggs till they are slightly crispy and golden brown from all sides.
Heat mustard oil and ghee in a pot or wide skillet. Temper with bay leaves, dried red chilies, bay leaves, mace, cinnamon stick, cardamom, cloves. Stir for a second.
Add the cashews and raisins and stir for a few seconds.
Add the sliced onions and stir till they turn golden brown and transluscent.
Add some sugar to help the onions caramelise faster.
Add the ginger-garlic paste and saute till the raw aroma disappears.
Season with salt, turmeric, cumin, black pepper and coriander powder. Mix well.
Add 100 ml hot water to prevent the masala from sticking. Mix well.
Add the coconut milk and mix well.
Cover and cook on low flame till the onions melt and form a beautiful caramelisation.
Add the soaked rice and gently mix with the onion and masalas.
Add 450 ml hot water. Cover and let it cook for 15 minutes on the lowest flame possible.
Take the lid off and check the rice. Turn the gas off and let it rest covered for another ten minutes.