This egg pulav is for people like me, whose unrelenting enthusiasm to cook something special for dinner is only matched by their abundant reluctance to go grocery shopping. When faced with empty refrigerators, we dream the impossible, set our bars too low, and go about treading territories uncharted. Mostly we are lost, but at times there is a surprise. This egg pulav is one. I made it for the first time when the only vegetable that was in sight was a big and forlorn onion.
Like you, I also understand the importance of including a lot of vegetables in the diet, here is how I tackle it. After I make this egg pulav, I will ring up T to gently announce that the dinner is ready and most politely ask if he will have time to stop at the grocery shop to buy some cucumbers and carrots and yogurt (may be?) to make a raita rich in vegetables. The moment something close to a nod is conveyed, a three page shopping list is emailed. This is a recipe that works :) ,every single time.
Eggs boiled and peeled - 6 nos
Basmati rice - 4 cups
Green chilies chopped - 1/2 tsp.
Onion , thinly sliced - 1 ¼ cup
Curry leaves - 10 nos
Very finely chopped cilantro leaves - 2 tbsp. ( optional)
Lemon juice - 1 1/2 tbsp.
Ghee- 1 tsp.
Crushed cardamom - 6 nos
Cumin - ½ tsp.
½ tsp. clove powder
½ tsp. cinnamon powder
¼ tsp. nutmeg powder
Veg oil - 1 tbsp. + for frying onion (~½ cup)
salt -½ tsp + to taste
Wash basmati rice, soak in water for 10 minutes, drain and keep. While the rice is getting drained heat 1 tbsp. oil in a vessel large enough to cook the rice. When the oil is hot, add ¼ cup sliced onions, spices, curry leaves, chilies and salt. Sauté under low heat till the onions are translucent but not browned ( takes 3-4 min) . Add 6 cups of water to the sautéed mix, followed by the drained rice. Mix well, adjust the salt if needed. Bring the water to a rolling boil at high heat. Now cover the vessel with lid, bring the heat down to low, and cook covered for 12 minutes. While the rice is cooking heat the remaining oil and fry/deep sauté 1 cup onions till golden brown, drain on paper towels. In the same oil sauté cashew nuts and drain on paper towels. To the hot oil, roll in the eggs one by one and roast for 1-2 minutes, till the eggs are browned, drain on paper towels. Discard any remaining oil after it cools down. When the cooking time for the rice is over, remove the lid, add lemon juice, ghee, nuts, chopped cilantro and fried onions, fluff the rice gently with a fork. Transfer immediately to the serving bowl and cover with a lid. Let the flavors blend for at least 15 minutes. Serve topped with the roasted egg with pickles and vegetable salad/raita on the side. Yields 6 servings