Easy Egg pulao Recipes


Easy Egg pulao Recipes

The ingredients Easy Egg pulao Recipes

  1. 8 eggs hard boiled
  2. 2 boiled potatoes cut into half
  3. 4 tablespoons ghee
  4. 1 tablespoons red chilli powder
  5. 1/2 teaspoon black pepper
  6. 2 1/2 cup long grain basmati rice
  7. 1 cup finely chopped onion
  8. 1 tablespoons ginger and garlic paste
  9. 1 cup tomato chopped
  10. 1/2 cup yoghurt
  11. 3-4 green chillies slit
  12. 2 teaspoon mint leaves
  13. 2 teaspoon coriander leaves chopped
  14. 1 lemon juice
  15. 1 teaspoon cumin seeds
  16. 6-8 green cardamom
  17. 2 bay leaf
  18. 1 inch cinnamon stick
  19. 1 star anise
  20. 1/2 teaspoon turmeric powder
  21. 1 teaspoon sugar
  22. to taste Salt

Step-step making Easy Egg pulao Recipes>

  1. To begin with egg pulao menu……. we will firstly fry the ova. Heat 1tablespoons ghee and fry typically the boiled eggs and then fry typically the potatoes.

  2. Add red chilli powder and toss well. Add home cracked pepper and fry until ova and potato are slightly brown together with a little crop. Keep them away.

  3. Take another deep griddle heat ghee add cumin seeds, renewable cardamom, cinnamon roll, black peppercorns, legend anise and fry them for very few seconds.

  4. Add the soil coarse paste of green chillies together with garlic, ginger and saute for some sort of minutes.

  5. Add onion together with fry until it just starts finding up the golden colour.

  6. Add sliced tomato and cook right up until the tomatoes are broken down very well. Add turmeric powder and mix every little thing properly.

  7. Add whisked natural yoghurts and stir well the yogurt can be combined with the spices.

  8. Add salt, sugar, chopped mint, citrus juice and coriander leaves. Cook to get half a minutes.

  9. Put soaked and drained rice and delicately mix it. Give a slight slit to the fried eggs and put it along with a water. Carry it to boil and cook right up until 80% of the water dries way up.

  10. Cover and simmer right up until done.

  11. Gently fluff way up the rice using a fork. Deal with and let it rest for very few minutes.