Rice Dishes Recipes - Egg Pulao Rice Recipe

Ingredients

• 75ml/5 tbsp ghee

• 1 onion, thinly sliced

• 4 cloves

• black peppercorns

• 2 bay leaves

• 1.2cm/1/2 in cinnamon stick

• 1 black cardamom pod

• 5ml/1 tsp garam masala

• 5ml/1 tsp ground roasted cumin

• salt

• 225/8 oz basmati or patna rice

• 150g/5 oz cup raisins

• 50g/2 oz blanched almonds, halved

• 50g/2 oz cashew nuts, halved

• 500ml/2 1/4 cups water

Eggs

• 4 large tomatoes

• 15ml/1 tbsp ghee

• 5ml/1 tsp cumin seeds

• 6 hard-boiled (hard-cooked) eggs, coarsely chopped

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• salt

• 60ml/4 tbsp chopped fresh coriander (cilantro)

• 30ml/2 tbsp chopped fresh mint

• 15ml/1 tbsp lemon juice

• oil for frying

Garnish

• 12 radishes, cut into flowers

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Method:

1. Heat the ghee in a heavy-based pan and fry the onion and whole spices until golden brown. Add the rice and fry for 2 minutes. Stir in the ground spices then the raisins, nuts and water. Bring to the boil, cover and simmer gently for 10 minutes until the rice is tender and the water has been absorbed.

2. Meanwhile, cut a slice off the to of the tomatoes and scoop out the pulp. Heat the ghee and fry the cumin seeds until browned. Add the egg, ground spices and salt then mix in the tomato pulp and remaining ingredients except the whole tomatoes. Cook gently for 3 minutes, stirring occasionally. Spoon half the egg mixture into the tomatoes. Heat the frying oil and gently fry the stuffed tomatoes for 2 minutes.

3. Mix the remaining egg mixture into the cooked rice. Before serving, place a serving dish on the saucepan and carefully turn them over. Tap a little with a spoon on the pan and gently lift it off, leaving the pulao in the serving dish. Arrange the tomatoes and radish flowers attratively over the top and serve hot with raita, mushrooms, dal and a kofta dish.