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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Serving
- 6
IngredientsFor Spicy Egg Pulao Recipe |
|
| Basmati Rice (chawal) | 2 cup |
| Eggs (anda) | 6 |
| Peas (matar) | ½ cup |
| Onion (payaz) | ½ cup |
| Garlic (lahsan), paste | 1 table spoon |
| Ginger (adrakh) paste | 1 table spoon |
| Green chillies (chopped) | 2 table spoon |
| Black pepper (kali mirch), powder | ½ tea spoon |
| Hot spices (garam masala) | 1 tea spoon |
| Red chilli (lal mirch) powder | ½ tea spoon |
| Turmeric (haldi) powder | ½ tea spoon |
| Salt (namak) | to taste |
| Black pepper (kali mirch) | ½ tea spoon |
| Lemon juice (nimboo ka ras) | 2 table spoon |
| Chopped coriander (hara dhaniya) | 3-4 table spoon |
| Clarified butter | 3 table spoon |
| Vegetable oil | For frying |
Instructions
- Wash and soak rice for 15 minutes.
- Boil peas and keep aside.
- Beat eggs into a big bowl, add salt and pepper.
- Take it in a greased bowl and bake eggs in an oven for 7-10 minutes.
- Remove it from oven and cut it into small pieces.
- Heat oil and cut fry the baked egg pieces and keep aside.
- Heat clarified butter add onions, and cook till it becomes golden in colour.
- Add the green chillies, ginger and garlic and sauté it for about 1 minute.
- Add red chilli powder, turmeric powder, hot spices and stir it,
- Now add the peas and stir it for 5-7 minutes.
- Then add rice and stir it.
- Now add 4 cups of water, adjust salt and let it cook for 8 – 10 minutes or till the rice is cooked.
- Now add fried egg, lemon juice and chopped coriander and put the flame off.
- Serve “Spicy Egg Rice” with salad.
- Recipe Type : Eggs, Non vegetarian, Rice / Biryani
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