Ingredients with Measurements:
- 2 cups basmati rice
- 4 eggs
- 1 cup sliced onions
- 1 cup sliced tomatoes
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1/2 cup yogurt
- 1/2 cup milk
- 1/4 cup ghee
- Salt to taste
- 2 cups water
Special equipment needed:
- Large pot with lid
- Non-stick pan
Step-by-step instructions:
1. Rinse the rice in water and soak it for 30 minutes.
2. Boil the eggs and peel them. Cut them into halves and keep them aside.
3. Heat ghee in a large pot and add sliced onions. Fry them until they turn golden brown.
4. Add ginger and garlic paste and fry for a minute.
5. Add sliced tomatoes and cook until they become soft.
6. Add cumin powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well.
7. Add yogurt and mix well. Cook for 2-3 minutes.
8. Add soaked rice and mix well. Add water and milk. Mix well.
9. Cover the pot with a lid and cook on low heat for 20 minutes or until the rice is cooked.
10. In a non-stick pan, heat ghee and fry the boiled egg halves until they turn golden brown.
11. Serve the pulao with fried eggs on top.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 70g
Protein: 15g
Substitutions for ingredients:
- You can use vegetable oil instead of ghee.
- You can use chicken or beef instead of eggs.
Variations:
- You can add vegetables like carrots, peas, and bell peppers to the pulao.
- You can add raisins and cashews for a sweeter taste.
Tips and tricks:
- Soak the rice for at least 30 minutes to make it fluffy.
- Use a non-stick pan to fry the eggs to avoid sticking.
- Use a fork to fluff the rice after cooking.
Storage instructions:
Store the leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pulao in a microwave or on a stovetop with a little water.
Presentation ideas:
Serve the pulao in a large serving dish with the fried eggs on top.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Serve with raita and papad.
Suggested side dishes:
Serve with chicken tikka or kebabs.
Troubleshooting advice:
- If the rice is undercooked, add a little more water and cook for a few more minutes.
- If the rice is overcooked, add a little more milk and cook for a few more minutes.
Food safety advice:
Make sure the eggs are boiled properly before adding them to the pulao.
Food history:
Moghlai cuisine is a fusion of Indian and Persian cuisine. It originated in the Mughal Empire in India.
Flavor profiles:
The pulao has a spicy and tangy taste with a hint of sweetness.
Serving suggestions:
Serve the pulao as a main dish for lunch or dinner.
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Region: Indian