EGG PULAO
Make and share this Egg Pulao recipe from Food.com.
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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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