Egg and vegetable pulao, with cucumber raita
Curries With Bumbi · ♥ 835 likes · 13K views · 10 min video
Read about whole eggs in the BrightCulinary Book
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Ingredients
Method
Techniques
Rinse the rice four to five times, then soak 15 minutes for small grained rice or 30 minutes for basmati, no longer.
Drain through a colander, spread the grains out and wait until the water is gone and they feel a little dry.
- ½ tsp freshly crushed black pepper
- 2 tsp Shahi Garam Masala
- 1 tbsp ghee
Mix the rice with half a teaspoon of crushed black pepper, two teaspoons of Shahi Garam Masala and a tablespoon of ghee. Set aside.
Marinating the rice
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
Stir a teaspoon each of coriander, cumin and fennel seeds over low heat only until aromatic. Do not let them darken.
- 2 tbsp milk
- saffron
Warm two tablespoons of milk and steep a few strands of saffron in it.
Saffron milk and scrambled eggs
- 2 tsp oil
- 2 whole eggs
Heat two teaspoons of oil over low heat and scramble two eggs. Keep them for the garnish.
- 4 tbsp oil
Heat four tablespoons of oil in a large wide heavy bottomed pan so the rice has room to expand.
Choosing the pot and frying cashews and raisins
- roasted cashew nuts
- golden raisins
Once the oil shimmers, fry the roasted cashews and golden raisins and take them out as soon as the raisins plump.
- onions
Add the thinly sliced onions to fairly warm oil and fry on medium. Push half aside, brown it fully and reserve it for the garnish.
- 2 whole green cardamoms
- 1 whole cinnamon stick
- 3 whole boiled eggs
Bring the rest of the onions back to the middle, add two green cardamoms and a small cinnamon stick, then fry the three boiled eggs until light brown around them and take them out.
Whole spices, boiled eggs and ginger garlic paste
- 1 tbsp ginger garlic paste
- ¼ tsp Kashmiri chili powder
Fry a tablespoon of ginger garlic paste on medium low about a minute, then add a quarter teaspoon of Kashmiri chili powder.
Add the marinated rice and fry on medium low one to two minutes.
Frying the rice and adding water
- 2 cups rice
- 3½ cups hot water
Add three and a half cups of hot water for two cups of rice, measured in the same cup, or three and a quarter cups for basmati.
- 2 tsp salt
- 1 tsp roasted spice blend
- frozen vegetables
- 1 tsp sugar
Add two teaspoons of salt, a teaspoon of the roasted spice blend, the frozen vegetables and a teaspoon of sugar. Keep the heat on medium low.
Spice blend, frozen vegetables, then covered
- ¼ cup plain unflavoured yogurt
When the water reduces and the rice starts to float up, drop to the lowest heat, cover and cook 15 minutes.
- 1 tsp chaat masala
- ½ tsp roasted cumin seed powder
- 0.125 tsp crushed black pepper
- milk
For the raita, mix a quarter cup of yogurt with a teaspoon of chaat masala, half a teaspoon of roasted cumin powder, an eighth of a teaspoon of crushed black pepper, salt and a little sugar, and thin with milk.
- cucumber
- tomatoes
- coriander leaves
- sweet paprika
Stir chopped cucumber, deseeded tomatoes, onions and coriander leaves into the raita and sprinkle sweet paprika before serving.
- 1 tsp ghee
- whole chilies
- 1 tsp lemon juice
Uncover the rice and add a teaspoon of ghee, a few whole chilies, the saffron milk, the fried cashews and raisins, a teaspoon of lemon juice and the fried eggs.
Taste. If the rice is chewy, add two more tablespoons of water, cover and give it five more minutes on low.
Switch off, cover, take off the stove and rest 15 minutes before serving, then fluff with a thin flat spatula and remove the whole spices.