Egg Pulao

Step 1: To begin making the Egg Pulao recipe, we will firstly fry the eggs

Step 2: In a pan, heat 1 tablespoon of ghee and add the boiled eggs

Step 3: Add red chilli powder and toss well

Step 4: Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp

Step 5: Keep them aside

Step 6: The next step is to make the pulao

Step 7: Take another deep bottom pan or handi, heat ghee or oil

Step 8: Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds till the cumin seeds crackle

Step 9: Meanwhile, add green chilli, garlic and ginger in a grinder and make a paste

Step 10: Once the cumin seeds crackle, add the ground coarse paste of green chili, garlic, ginger and saute for a minute

Step 11: Add onions and fry until it just starts picking up the golden color

Step 12: Do not over-fry the onions

Step 13: Add sliced tomatoes, slit green chilies and cook until the tomatoes are mushy

Step 14: Add turmeric and mix everything properly

Step 15: After 2 minutes, add in the whisked yogurt and stir until the yogurt is well combined with the spices

Step 16: Add salt, chopped mint, lemon juice and coriander leaves

Step 17: Cook for half a minute

Step 18: Add soaked and drained rice and gently mix it

Step 19: Give a slight slit to the fried eggs and add it along with the water

Step 20: Bring it to a boil and cook until 80% of the water dries up

Step 21: Cover and simmer until done

Step 22: (Approximately for 15 to 20 mins)Gently fluff up the rice using a fork

Step 23: Cover, let it rest for few minutes and Egg Pulao is ready to be served

Step 24: Serve Egg Pulao along with Burani Raita, Beetroot Raita or any other Raita of your choice and a roasted papad for your everyday meal