Sunday in the life of a working woman is like heaven when you have the whole day to yourself to do whatever you like to do. No time schedule to match.. to rush to office . you can sit, watch TV, Read a book or simply relax with your family. Today I made EGG PULAO with raita for lunch. This is a very easy recipe to make and taste great too. It does not take much time to cook and so you can devote your time to your family for other activities. That’s why I love making this Pulao often.
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Boil and peel 4 eggs and make small slit lengthwise.
Marinate the eggs in ½ cup thick curd, 1 ½ tsp red chilly powder,2 slit green chilies, ¼ cup pudina leaves, 2 tbsp coriander leaves, 1 tsp salt and juice of 1 lemon for 30 minutes.
Wash 2 cups of basmati rice and soak in water for 30mts.
Add 4 to 5 strands of saffron in ½ cup of warm milk.
While, the egg is marinating, slice 2 large onions, puree 2 medium ripe tomatoes to a fine paste.
Dry roast 1 green cardamom,1 black cardamom,5 cloves,½ inch cinnamon,1 star anise,½ tsp shah jeera,½ tsp black peppercorn,½ tsp saunf for 2 minutes , cool and grind to a fine powder.
Heat a heavy bottomed vessel and add 3 tbsp of oil and when it turns hot, ¼ tsp shah jeera, 2 bay leaves, 2 cloves,1green cardamom,1inch cinnamon stick.
Once they splutter, add few curry leaves, sliced onions and sauté for 8to 9 minutes on medium flame.
Add 1 ½ tbsp of ginger garlic paste, ¼ cup of pudina leaves and sauté for 4 to 5 minutes.
Add the marinated eggs along with the leftover marinade and cook on medium flame for 4 minutes.
Add tomato puree and cook for 5 minutes on low medium flame.
Add the grounded garam masala powder, salt and mix.
Add the drained rice and mix well.
Add saffron flavored milk and 2½cups water and increase the flame to high and taste the water. it should be salty, if not add more salt. Cover and cook on high flame for a minute, reduce the flame and cook till rice is done .
Turn off the flame and allow it to sit for a few minutes with lid.
Mix the contents carefully and remove to a serving bowl.
Garnish with fresh coriander and serve with raita.