Eggpulao Recipes

PULAO RECIPE | VEG PULAO

Steps:

• Rinse rice till the water runs clear of starch and become transparent while rinsing.
• Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.
• Rinse, peel and chop the vegetables.
• Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.
• In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.
• Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.
• Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.
• Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.
• Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.
• Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.
• Add water and lemon juice. Mix and stir.
• Season with salt and stir again.
• Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
• Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.
• Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
• Serve pulao hot with some side salad, sliced onion & lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.

EGG PULAO RECIPE

Steps:

• To make this easy Egg Pulao recipe, take a pan and add ghee in it. Heat it over moderate flame. Once the ghee is sufficiently hot, add the green chili paste and fry it for 30 seconds. Then add in the ginger-garlic paste to the green chilli paste and stir-fry for 1 minute on moderate flame.
• Then add the chopped onions and salt to the mixture. Saute the onions till they turn slightly pinkish in hue. Once this is done, break the eggs into the same pan and mix well. Meanwhile, reduce the flame to low-medium.
• Add the cooked rice in the pan and mix well until all ingredients are well combined. Cover the pan with a lid and cook for 5 minutes. Once the pulao is properly cooked, transfer it to a serving bowl and garnish it with coriander leaves and serve hot with green chutney or yoghurt. You can also pair it with Mirchi ka Saalan. Enjoy this Egg Pulao recipe with family and friends.

SHEHENSHAHI PARSI KEEMA PULAO RECIPE

Steps:

• To begin making the Shehenshahi Parsi Keema Pulao recipe, wash keema nicely under running water and collect in a bowl and keep aside.
• Wash and soak rice in water for 40 to 45 minutes before cooking.
• Heat oil in a wok or a thick bottomed biryani handi and add whole spices including cloves, whole black peppercorns, bay leaves, ajwain, cardamom, black cardamom, cinnamon stick, star anise and wait till they crackle.
• Now add ginger garlic paste and saute for a while. Add in the chopped onions and fry till they are golden in colour.
• Add in the mutton keema and mix well. Cook on high flames for a while till the moisture from the keema evaporates.
• Once the keema starts to look dry, add in whisked curd and mix well.
• Season with salt, stir and cook with lid closed till the minced meat is cooked properly. The keema will look watery hence no need to add any extra water.
• Once the keema looks cooked and mutton is tender, add in red chilli powder, green chillies, coriander powder and mix well.
• Fry everything together till oil starts leaving from sides. Keep the consistency of keema semi dry and turn off the gas.
• In a separate thick bottomed handi, heat water double the quantity of rice and add salt and lemon juice to it.
• Once the water starts getting hot, add soaked rice and cook till its 95% cooked.
• Turn off the gas and strain the rice and collect them on a wide tray. Spread the rice and allow it to cool. Don't mix the rice else the grains may break.
• Once the rice are warm, layer them over the cooked keema and add pure ghee all over.
• Garnish with green chilies, coriander, mint, boiled eggs, fried cashews and raisins, fried onions and saffron soaked milk for color.
• Cover the handi with a foil and seal from sides. Put on a heavy lid and keep the pulao on dum for another 15 to 20 minutes.
• Serve Shehenshahi Parsi Keema Pulao along with Burani Raita and a roasted papad for weekend night dinners or you can also serve this for your house parties.

EGG PULAO RECIPE

Steps:

• To begin making the Egg Pulao recipe, we will firstly fry the eggs. In a pan, heat 1 tablespoon of ghee and add the boiled eggs.
• Add red chilli powder and toss well. Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp. Keep them aside.
• The next step is to make the pulao. Take another deep bottom pan or handi, heat ghee or oil.
• Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds till the cumin seeds crackle.
• Meanwhile, add green chilli, garlic and ginger in a grinder and make a paste.
• Once the cumin seeds crackle, add the ground coarse paste of green chili, garlic, ginger and saute for a minute.
• Add onions and fry until it just starts picking up the golden color. Do not over-fry the onions.
• Add sliced tomatoes, slit green chilies and cook until the tomatoes are mushy. Add turmeric and mix everything properly.
• After 2 minutes, add in the whisked yogurt and stir until the yogurt is well combined with the spices.
• Add salt, chopped mint, lemon juice and coriander leaves. Cook for half a minute.
• Add soaked and drained rice and gently mix it. Give a slight slit to the fried eggs and add it along with the water. Bring it to a boil and cook until 80% of the water dries up.
• Cover and simmer until done. (Approximately for 15 to 20 mins)
• Gently fluff up the rice using a fork. Cover, let it rest for few minutes and Egg Pulao is ready to be served.
• Serve Egg Pulao along with Burani Raita, Beetroot Raita or any other Raita of your choice and a roasted papad for your everyday meal.

VEGETABLE PULAO RECIPE

Steps:

• Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.
• Heat ghee and oil together in a pressure cooker (2-liter capacity, stainless steel cooker) on low flame. Add bay leaf, cinnamon, clove, and sauté for 30 seconds. Add onion and sauté until it turns light brown or for approx. 2 minutes.
• Add chopped tomato, green peas, french beans and carrot.
• Stir-fry them for approx. 2 minutes.
• Add soaked (drained) rice, garam masala powder, turmeric powder, red chilli powder and salt.
• Stir-fry them for approx. 2 minutes.
• Add 1 cup water and mix well.
• Close the lid and cook over medium flame for 2 whistles. When 1st whistle is completed, reduce the flame to low and cook until another whistle. Turn off flame.
• Let it cool at room temperature until pressure inside cooker comes down naturally. Open the lid carefully and fluff the rice with a fork. Transfer it to a serving bowl and garnish with fresh coriander leaves.

EGG PULAO

Steps:

• In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
• Add tomatoes.
• Cook until softened, stirring continuously, while it cooks.
• Add ginger-garlic paste.
• Saute for 2 minutes.
• Add a little water (about 1/8 cup).
• Add all the powdered spices (masalas).
• Fry for 2 minutes.
• Add coconut milk.
• Stir well.
• Add peas and corriander.
• Add salt, just enough for the mixture and the rice.
• Add 2 1/2 cups of water.
• Stir once.
• Bring to a boil.
• Strain the rice.
• Add to the boiling pot.
• Cook, partially covered, until all the water has been absorbed by the rice.
• Reduce heat to a simmer.
• Add potatoes.
• Lay the shelled eggs on top.
• Cover.
• Cook for 10 minutes.
• Serve hot with salad, yoghurt and pappadams!