01 02 03 Gheza-e-shiriin: EGG PILAF/ ANDE KA PULAV 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33



1 Glass rice (Washed and soaked for 15 minutes)
2 eggs (Boiled)
1 medium onion grated or blended into paste.
1/4 cup coriander leaves
2 green chillies + 3 extra  or 1 tbsp Thecha + 2 green chilly
1 1/2 tbsp garlic paste (5-6 garlic cloves)
1 tbsp ginger paste ( 1 1/2'' ginger)
3 tbsp curd
1/2 tsp black pepper powder
1/2 tsp garam masala powder
Whole garam masala (Shah jeera,cloves,black pepper, cinnamon,black cardamon,Bay leaves)
1big spoon oil + 1 tsp ghee (opt)
1 & 1/2 tsp Salt to taste
1 & 1/2 glass of water


Start with pricking  the eggs with the fork and soak them in Thecha + 1/2 cup water. This step is not necessary . Only prick the eggs with fork & keep aside.

 Heat oil in a deep pan or pressure cooker. When oil is hot, add whole garam masala. When garam masala crackles, add the  onion.When onion becomes pale, add ginger garlic paste & green chillies or Thecha (which we have soaked eggs). Fry well for few minutes till smell disappears.Add black pepper powder & garam masala powder.
 Remove from stove & add whipped curd . Fry for few minutes

 Now add salt, slit whole green chillies & coriander.

Now add the eggs. Mix till all the masala gets coated on it for a minute.After that remove eggs from the masala & keep aside.

Add the water .When water comes to a boil, add rice.Pressure cook on high flame till 3 whistles and then on simmer on low heat for 10-15 minutes.

Now take out the pilaf in a serving bowl & put sliced eggs on it & serve with  curd raita or Burani

NOTE: I use the pressure cooker method for all kinds of Pilaf. Reason.All the masalas get coated on the rice and flavour is awesome. And please adjust your water quanity depending on the rice quality. New rice less water, old rice more water.

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