Ande ka Pulao

Ingredients list for Ande ka Pulao

• 6 Eggs Boiled boiled and peeled
• 1 1/2 cups Basmati Rice soaked
• 3 tablespoons Desi ghee
• 6 Green cardamoms
• 6-7 Cloves
• 2 inch Cinnamon
• 1 medium Onion
• 2 1/2 cups Chicken stock
• 2 teaspoons Oil
• to taste Salt
• 1 medium Potato boiled and peeled
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder
• Few saffron strands
• 1/4 cup Coconut milk
• 1 cup Browned onions
• 10-12 Fresh mint leaves
• for garnishing Fresh mint sprigs

Method

1. Heat ghee in a non-stick pan. Add cardamoms, cloves and cinnamon and sauté well.
2. Slice onion and add, saute till soft.
3. Drain rice and add. Toss and cook. Add chicken stock, stir to mix and let it cook.
4. Heat 1 tsp oil in another non-stick pan.
5. Add salt to rice and mix well.
6. Roughly chop potato.
7. Add turmeric powder and red chilli powder in the oil. Mix well. Add eggs and saute till crisp.
8. Add saffron strands to the rice.
9. Remove eggs from the pan and put in a bowl. In the same pan, heat remaining oil. Add chopped potato and fry for a minute.
10. Add coconut milk, browned onions and mint leaves to the rice and mix well.
11. Cut 3 crisp eggs into halves, add to the rice and mix gently. Add fried potato, mix, cover and cook on low heat till the rice is fully done. Switch off heat and keep it covered for 15-20 minutes.
12. Cut remaining crisp eggs into halves.
13. Transfer pulao on a serving dish. Garnish with egg halves, mint sprigs and serve hot.

Nutrition Info