Anda Pulao (Egg Pilaf)
Ingredients
For Frying Eggs
- Eggs 12, hard boiled
- Oil 1 tablespoon
- Red chili powder 1 teaspoon
- Black pepper 1/4 teaspoon
For Rice
- Rice 3 cups (600 grams), soaked for 45 minutes
- Potatoes 3 medium sized, cubed
- Cumin seeds 1.5 teaspoons
- Green cardamoms 8
- Bay leaves 2
- Cinnamon stick 2 inch
- Star anise 2
- Black pepper corns 8-10
- Onions, 1 cup, finely chopped
- Green chilies 4-5
- Garlic cloves 12
- Ginger paste 2 tablespoons or fresh 2-inch ginger piece
- Turmeric powder 1/2 teaspoon
- Tomato 1 cup, finely chopped
- Yogurt 3/4 cup, whisked well
- Salt to taste
- Mint leaves 1/4 cups, chopped
- Coriander leaves 1/4 cups, chopped
- Juice of 1 lemon
- Water 5 to 5.5 cups
- Cumin Powder 1 teaspoon
- Coriander Powder 1 teaspoon
- Oil as needed
- Some extra green chilies for dum (steam)
Instructions
- First of all, boil and peel the eggs
- In a pot or wok, heat 1 tablespoon of oil. Add the boiled eggs, red chili powder and black pepper powder. Fry until the eggs are slightly brown on the outside. Take out and keep aside.
- In the same pot, add the potatoes, stir fry for a minute and then cover and cook until well done. Take out and keep aside.
- Grind garlic, 2-inch piece of ginger and green chili to a coarse paste. I did not have fresh ginger at hand so used ginger paste instead.
- Heat oil in a big pot. Add cumin seeds, green cardamom, cinnamon, black pepper corns, star anise and fry until the aroma is released.
- Add the ground coarse paste of green chili, garlic, ginger and sauté until slightly golden.
- Add chopped onions and fry until they just start picking up the golden colour. Do not over fry the onions.
- Add chopped tomatoes and stir fry until slightly soft.
- Add turmeric powder, whisked yogurt and mix. Cook until all the moisture from the tomatoes and yogurt is evaporated.
- Add salt, chopped mint, chopped coriander and lemon juice. Cook for half a minute.
- Add 5 to 5 ½ cups of water.
- Drain and add the soaked rice, potatoes and eggs. Bring it to a boil and cook on high until there is no water remaining at the bottom of the pot.
- Cover and simmer until done. (Approximately for 15 to 20 mins)
- Gently fluff up the rice after removing from the steam. Cover and let it rest for few mins.
- Egg pilaf is ready to be served. Dish out and serve hot along with salad and raita.