I Made Egg Pulao For 100 Homeless Peoples | Egg Pulao Recipe | Chef Nasim




Ingredients:

6 kg basmati rice
3 trays eggs, hard-boiled
2 kg medium onion, sliced
2 kg medium tomato, sliced
100gm teaspoon ginger garlic paste
1 teaspoon cumin seeds
2 bay leaf
5 star anise
4 cinnamon stick
5 cloves
500gm curd
1 punch mint chopped
1 kg medium diced potato
Salt, to taste
500gm tablespoons ghee or oil
9 litres water
Chopped coriander leaves, for garnish

Instructions:

1. *Prepare the rice*: Rinse the rice and soak it in water for 30 minutes. Drain the water and set the rice aside.
2. *Fry the eggs*: Heat 1 tablespoon of ghee or oil in a pan. Add the boiled eggs and fry until they're slightly brown.
3. *Make the masala*: In the same pan, add another tablespoon of ghee or oil. Add cumin seeds, bay leaf, star anise, cinnamon stick, and cloves. Let the spices sizzle for a few seconds.
4. *Add onions and tomatoes*: Add the sliced onions and tomatoes. Cook until the onions are translucent and the tomatoes are mushy.
5. *Add the ginger garlic paste*: Add the ginger garlic paste and cook for 1 minute.
6. *Add the rice and water*: Add the soaked rice and 2 cups of water. Bring the water to a boil.
7. *Simmer and cook*: Reduce the heat, cover the pan, and simmer until the rice is cooked and the water is absorbed.
8. *Fluff the rice*: Once the rice is cooked, fluff it with a fork.
9. *Serve*: Serve the egg pulao hot, garnished with chopped coriander leaves


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