Sunday in the life of a working woman is like heaven when you have the whole day to yourself to do whatever you like to do. No time schedule to match.. to rush to office . you can sit, watch TV, Read a book or simply relax with your family. Today I made EGG PULAO with raita for lunch. This is a very easy recipe to make and taste great too. It does not take much time to cook and so you can devote your time to your family for other activities. That’s why I love making this Pulao often.
Serves – 2
Cooking time – 40 to 45 minutes
Preparation time – 30 minutes
Ingredients
For marination
·
4 Boiled eggs
·
½ cup thick curd
·
1½ tsp red chilly powder
·
2 green chilies slit
·
½ cup pudina leaves
·
2 tbsp coriander leaves
·
Juice of 1 lemon
·
1tsp salt
Dry spices to be roasted
·
1 green cardamom
·
1 black cardamom
·
5 cloves
·
½ inch cinnamon
·
1 star anise
·
½ tsp shah jeera
·
½ tsp black peppercorn
·
½ tsp saunf
For cooking
· 2 cups Basmati rice soaked for at least 30 mins
·
2 bay leaf
·
¼ tsp shah jeera
·
2 cloves
·
1 green cardamom,
1 inch cinnamon stick
·
2-3 curry leaves
·
2 large onions, sliced
·
2 medium ripe tomatoes, pureed
·
1½ tbsp ginger garlic paste
·
2 to 3 tbsp Oil
·
Salt as per taste
·
2½cups water
· 4 to 5 strands of saffron soaked in ½ cup of warm
milk
Method
· Boil and peel 4 eggs and make small slit lengthwise.
·
Marinate the eggs in ½ cup thick curd, 1 ½ tsp red chilly
powder,2 slit green chilies, ¼ cup
pudina leaves, 2 tbsp coriander leaves, 1 tsp salt and juice of 1 lemon
for 30 minutes.
·
Wash 2 cups of basmati rice and soak in water for 30mts.
·
Add 4 to 5 strands of saffron in ½ cup of warm milk.
·
While, the
egg is marinating, slice 2 large onions, puree 2 medium ripe tomatoes to a fine
paste.
·
Dry roast 1 green cardamom,1 black cardamom,5 cloves,½
inch cinnamon,1 star anise,½ tsp
shah jeera,½ tsp black peppercorn,½ tsp saunf for 2 minutes , cool and grind to a fine powder.
·
Heat a heavy bottomed vessel and add 3 tbsp of oil and when it turns hot, ¼
tsp shah jeera, 2 bay leaves, 2 cloves,1green cardamom,1inch cinnamon stick.
·
Once they splutter, add few curry leaves, sliced
onions and sauté for 8to 9 minutes on medium flame.
·
Add 1 ½ tbsp of ginger garlic paste, ¼ cup of pudina leaves and sauté for 4 to 5
minutes.
·
Add the marinated eggs along with the leftover
marinade and cook on medium flame for 4 minutes.
·
Add tomato puree and cook for 5 minutes on low medium
flame.
·
Add the grounded garam masala powder, salt and mix.
·
Add the drained rice and mix well.
·
Add saffron flavored milk and 2½cups water and increase
the flame to high and taste the water. it should be salty, if not add more
salt. Cover and cook on high flame for a minute, reduce the flame and cook till
rice is done .
·
Turn off the flame and allow it to sit for a few
minutes with lid.
·
Mix the contents carefully and remove to a serving
bowl.
·
Garnish with fresh coriander and serve with raita.
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