Egg Pulao With Leftover Rice

Prep Time: 5min
Cook Time: 15min
Total Time: 20min
Yield: 4 Servings

Ingredients

6 Cups Cooked White Rice(2 cups uncooked rice yields 6 cups cooked rice)
4-5 Eggs, boiled & peeled
1 Medium Sized Onion, chopped
1-2 Green Chillies, slit on one side (optional)
2 Tspn Red Chilli Powder
1 Tspn Gingergarlic Paste
1/4 Tspn Garam Masala Powder
Salt to Taste
1/8 Tspn Turmeric Powder
1/3 Cup Yogurt(Curd)
2 Tblspn Lemon Juice
1/4 Tspn Black Cumin Seeds(Shahjeera)
1 Small Cinnamon Stick (Dalchini)
4-5 Green Cardamom Pods (Ellachi)
2-3 Bay Leaves
2 Tblspn Mint Leaves (Pudina)
2 Tblspn Cilantro Leaves (Kothmir)
2 Tblspn Oil

Directions

• Make vertical slits on each boiled egg & keep aside.
• Heat oil in a wide sauce pan; add black cumin seeds, green cardamom pods, cinnamon sticks, green chillies(optional), bay leaves & saute for a minute on a medium flame. Add onion & cook until they turn translucent.

• Now add gingergarlic paste, red chilli powder, turmeric powder, garam masala powder, salt & saute for another minute. Add yogurt, lemon juice, cilantro leaves, mint leaves & mix everything well. Add boiled eggs & mix. 

• Cook for 2-3 minutes on a medium-low flame & add cooked rice, little salt & mix everything well. 

• Cover with a lid & cook for another 5 more minutes & turn off the flame.
• Serve egg pulao with raita.