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. All you need with this is some raita and salad, and you can gorge on an amazing weekend meal with your friends or family.
The beauty of this egg pulao lies in its simplicity. But there are some techniques to be followed to get the perfectly boiled eggs and the perfectly fluffy rice, each one seperate from the other. Don’t get hassled! It’s not as hard as you might think it is. I am here to help!
Making the perfectly fluffy rice
For this pulao, find yourself the best quality long grained basmati rice. Wash the rice thoroughly with water till its clear. Next, soak it for exactly 30 minutes in room temperature water. After that, strain the water and keep the rice as dry as possible. I used a sieve to release the water and keep it undisturbed. Do not soak for more than 30 minutes as the rice will become too wet and will cook very fast, and end up sticking to each other. Soaking for longer duration might also break the rice. Soaking is an essential pre-requisite to get the perfectly fluffy rice that you see in this egg pulao.
Correct water quantities
Next is the perfect amount of water for the rice to cook. I have added the exact measurements for this recipe, but the usual and easy rule to follow is – For every cup of rice that you use, use half cup more water than that. For example, if you use 1 cup of rice, use 1.5 cups of water. If you use 2 cups of rice, use 2.5 cups of water. And the water should always be hot if you’re making the rice in a pot. Otherwise, the temperature difference might ruin the rice. This rule applies only if you soak the rice for 30 minutes before cooking it.
Low flame and rest
Lastly, perfectly fluffy rice is always cooked in low flame. If you’re making rice in a pot, make sure you cover and cook it in the lowest flame possible. And once its done, do not serve immediately. Turn off the gas and let it rest for another 10-15 minutes. This will give the perfect edge to the rice and make it bloom to its best ability.
Ingredients in this egg pulao
This egg pulao has regular Indian pantry ingredients. This recipe does not use any tomatoes. The texture comes from lots of onions, which is patiently cooked with spices and aromatics, along with thick coconut milk. You can also replace the coconut milk with curd, but coconut milk adds extra flavour to the final egg pulao.
For best results, make sure you use fresh masalas. This egg pulao uses cumin powder, turmeric powder, black pepper powder, coriander powder and garam masala. I prepare all my masalas at home. Just get the seeds, roast them, grind them and store in air tight containers. The taste and flavour of recipes from fresh ingredients can never match those that are bought with store bought masalas.
In aromatics, there is fresh ginger-garlic paste. I always prepare it fresh. If you can make your own paste, it will add extra flavour to the egg pulao.
Note down the recipe. I promise it won’t disappoint!