Egg Pulao

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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