Egg Pulao

Ingredients:

1. Eggs - 4 Boiled
2. Rice - 2 cups soaked for 1/2 an hour
3. Onions - 2 finely sliced
4. Tomatoes - 2 finely chopped
5. Red chilli pd - 1 tsp
6. Haldi pd - 1 tsp
7. Everest biryani masala - 2 tsp
8. Bay leaf - 1
9. Curd - 2 tbsp
10. Coriander leaves - 1 small cup
11. Garlic - 6-7 cloves
12. Ginger - small piece
13. Green chilli - 1
14. Oil - 3 tbsp
15. Water - 4 cups (double the quantity of rice)
16. Salt as per taste

Method:

• Grind coriander leaves, garlic, little ginger and green chillies to a thick paste and keep aside.
• In a pressure cooker add oil, add bay leaf, finely sliced onion and fry till light brown in colour.
• Add coriander-garlic-ginger-green chillies paste and fry till the raw smell disappears.
• Add tomatoes and fry for 2-3 mins.
• Add all spices Chilli pd, Haldi pd, Everest biryani masala and salt.
• Add curd and mix well.
• Add boiled eggs, mix nicely and saute for 2 mins on low flame.
• Add rice and mix well.
• Add hot water and give it a nice stir.
• Check salt. Cover the lid of the pressure cooker.
• Take 4 whistles. Put off the flame and let it rest for 10 mins.
• Mix well before serving.
• Serve hot with Raita.