This Egg Pulao recipe combines fluffy basmati rice with aromatic spices, tender-boiled eggs, and a medley of onions, tomatoes, and green chilies. The rice is cooked with a fragrant blend of Rupen’s Madras curry sauce. The boiled eggs are nestled into the rice, allowing their flavors to infuse the dish. Garnished with fresh cilantro leaves, this satisfying and flavorful Egg Pulao makes for a delightful main course, perfect for any occasion.
Ingredients1/4 cup lemon juice (for lemon rice) OR 1/4 cup tamarind paste/ pulp (for tamarind rice)3 cups white basmati rice, cooked and set aside (see my recipe on how to cook rice)1/2 teaspoon salt10 curry leaves, each torn in two pieces1 teaspoon urad dal1 teaspoon chana dal/ split yellow pea3 dry red chilies, each broken in two pieces1/2 cup peanuts, partially crushed1 teaspoon mustard seeds2 tablespoons oil1 teaspoon cumin seeds1 jalapeno, finely chopped1/2 teaspoon turmeric powder1/2 cup cilantro, choppedInstructionsIn a wide bottom sauce pan, preferably 5 qt, over medium heat, heat oil.When the oil is hot, add urad dal, chana dal and dry red chilies, cook for 3-4 minutes or until the dals turn golden brown in color.Add mustard seeds...
