Why is this Egg Pullav exceptional, you ask? Simply for it’s taste and for it’s versatility! It can be served by itself, with just a side salad, or it could be part of a fancy dinner menu. Either way it carries itself very well and makes a fantastic and lasting impression. Additionally, most of the ingredients needed for this recipe are ‘regular’ ingredients found in most of our homes yet they come together to make a sumptuous pullav.
Using a readymade biryani or pullav masala makes the task even easier, but if you do not have the masala on hand, you can use peppercorns, cloves, cinnamon, bay leaf and the green cardamom as I did in the Bejeweled Basmati rice.
So here are the ingredients-
- 1 cup Basmati rice cooked with 2 cups of low fat, low sodium natural chicken stock. I used Trader Joe’s
- 2½ teaspoons ghee, divided
- salt to taste
- 1 tablespoon oil
- 3 medium onions, peeled and thinly sliced
- ½ inch ginger, minced
- 3 cloves of garlic, minced
- 2 teaspoons biryani or pullav masala such as Everest nor Shaan brand
- 2 medium tomatoes, diced
- 2 tablespoons plain Greek yogurt. I used Chobani.
- 1 big fistful of coriander leaves ,washed and chopped
- 2 teaspoons lemon juice
- 3 eggs, hard boiled, shelled and halved
To make the egg pullav-
- To the cooked rice, add 1 teaspoon of the ghee and salt to taste. Lightly mix with a fork, fluffing the rice as you mix it in.
- In a saucepan, heat the oil and add the sliced onions and top it with a pinch of salt. Stir fry it until the onion is caramelized. Remove about half of the caramelized onion and set aside.
To the other half of the caramelized onions in the saucepan, add the minced ginger and garlic and the biryani/pullav masala. Stir for 30 seconds or so and add the diced tomatoes and the yogurt. Stir well and let the mixture cook on low until the tomatoes are cooked and pulpy and make a yummy gravy.
- Add the chopped cilantro and the lemon juice. Check for salt. Generally the masala has salt added so you would not have to add any more.
- Brush an oven proof serving container with 1/2 teaspoon of the ghee. Layer 1/2 of the cooked rice at the bottom of the container.
- Top with the tomato onion mixture and lightly press in 4 egg halves.
6. Layer the other half of the rice. Top with the reserved caramelized onions and the 2 egg halves. Drizzle the remaining teaspoon of ghee over the top. Cover and heat the pullav through, in a microwave or preheated convection oven. Serve!
Have an eggcellent weekend everyone!