Egg Pulao | Quick Egg Biryani

Prep time 5 min	Cooking time 45 min
Cousine / Course Indian Main Course	Servings 4-5

Ingredients – Marination

• तांदूळ / चावल / Rice – 1.5 cup
• Boiled Eggs – 6
• मीठ / नमक / Salt – 1/2 tsp
• हळद / हल्दी / Turmeric – 1/2 tsp
• तिखट / लाल मिर्च / Chili powder – 1.5 tsp
• लिंबू / नींबू / Lime juice – 1/2 tsp
• गरम मसाला / Garam Masala – 1/4 tsp
• तेल / Oil – 4 tbsp
• मोटी इलायची / Black Cardamom – 1
• इलायची / Cardamom – 2
• दालचीनी / Cinnamon – 1 inch
• लवंग / लौंग / Clove – 2
• मीरे / काली मिर्च/ Black peppers – 4
• तमालपत्र/ तेज़पत्ता / Bayleaf – 1
• जीर / जीरा / Cumin seeds – 1 tsp
• मिरची / Green Chili – 3-4
• बटाटा / आलू / Potato cut – 1
• लसुन / लेहसुन / Garlic paste – 1 tbsp
• अदरक / Ginger paste – 1 tbsp
• कांदा / प्याज / Onion thin sliced – 1
• धने / धनिया / Coriander powder – 1 tsp
• Biryani masala – 2 tsp
• हळद / हल्दी / Turmeric – 1/4 tsp
• पुदीना / Mint leaves chopped – 7-8
• मीठ / नमक / Salt – as per taste
• दही / Curd – 1/4 cup
• कोथंबीर/ धनिया पत्ता/ Coriander chopped

Marinating Mutton

1. Wash rice throughly and soak for about 15 min
2. Take hard boiled eggs, make cuts on them with knife
3. In mixing bowl add salt, turmeric powder, red chili powder, lime juice, Garam Masala powder and little water to make paste
4. Apply this masala paste on eggs and keep it side
5. Heat pot on medium heat add 1 tbsp oil
6. Add all marinated eggs sauté for 1 min, remove and keep it side
7. In same pot add 3 tbsp oil, once oil hot add black cardamom, green cardamom, cinaman, cloves, black peppercorn, bay leaf sauté all whole spices
8. Add cumin seeds sauté them
9. Add green chili and diced potato sauté them
10. Now add garlic paste, ginger paste statue everything
11. Now add onion sauté onion till soft
12. Once onion done add chili powder, coriander powder, biryani masala, turmeric powder sauté everything
13. Now add fried eggs mix and add 4 cups of water
14. Add pudina leaves, salt to taste, curd and coriander leaves. Mix well
15. Add soaked rice, give it a stir, bring to boil, cover and cook till rice is done
16. Let is cool down for 5 min, before serving
17. Serve warm!

How to serve

1. Serve hot!
2. Serve with raita, papad, pickle

Tips

1. Adjust water as per rice type
2. Let it cool down for 10-5 min before serving and mix rice gently this would prevent rice breaking
3. Other veggies like peas, cauliflower, carrots can also be added to pulao
4. Garnish with roasted almonds and cashews