A fragrant and flavorful dish that combines the richness of eggs with aromatic spices and basmati rice

Spiced Egg Pulao

Egg Pulao is a delightful one-pot dish that's packed with the goodness of eggs and a medley of aromatic spices. This recipe is perfect for a hearty meal that's both satisfying and flavorful.

Here's the recipe :

• Heat the vegetable oil or ghee in a large, heavy-bottomed pan or pot over medium heat. Add the cumin seeds, green cardamom pods, cloves, cinnamon stick,and bay leaf. Sauté for a minute until the spices become aromatic.

• Add the sliced onions and sauté until they turn golden brown, stirring occasionally.
  
  
• Add the minced garlic, ginger, and green chilies. Sauté for another 2 minutes until the raw smell disappears.
  
  
• Add the mixed vegetables and sauté for 3-4 minutes until they begin to soften.
  
  
• Stir in the turmeric powder and garam masala. Cook for a minute to toast the spices.
  
  
• Gently add the hard-boiled eggs to the pot. You can either leave them whole or cut them in half, depending on your preference.
  
  
• Add the drained basmati rice to the pot and sauté for 2-3 minutes, stirring to coat the rice with the spices and oil.
  
  
• Pour in 2 cups of water and season with salt. Stir well and bring the mixture to a boil.
  
  
• Once it boils, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed. Be careful not to overcook the rice.
  
  
• Once the rice is done, remove the pot from heat and let it sit, covered, for 5-10 minutes to allow the flavors to meld.
  
  
• Fluff the Egg Pulao gently with a fork and garnish with chopped cilantro, if desired.
  
  
• Serve the Spiced Egg Pulao hot as a standalone meal or with raita or a side salad. Enjoy the delicious and aromatic flavors!