How to make Ande ka Pulao -
Ande Ka Pulao is a rich, delicious & fulfilling one pot meal prepared with easily available ingredients.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Eggs Boiled , Basmati Rice (बासमती चावल)
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Vegetable Curd Rice Schezwan Pulao Mjadarah Makai Ki Khichdi
Ande ka Pulao Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Ande ka Pulao Recipe
Eggs Boiled boiled and peeled 6
Basmati Rice soaked 1 1/2 cups
Desi ghee 3 tablespoons
Green cardamoms 6
Cloves 6-7
Cinnamon 2 inch
Onion 1 medium
Chicken stock 2 1/2 cups
Oil 2 teaspoons
Salt to taste
Potato boiled and peeled 1 medium
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Few saffron strands
Coconut milk 1/4 cup
Browned onions 1 cup
Fresh mint leaves 10-12
Fresh mint sprigs for garnishing
Method
Step 1
Heat ghee in a non-stick pan. Add cardamoms, cloves and cinnamon and sauté well.
Step 2
Slice onion and add, saute till soft.
Step 3
Drain rice and add. Toss and cook. Add chicken stock, stir to mix and let it cook.
Step 4
Heat 1 tsp oil in another non-stick pan.
Step 5
Add salt to rice and mix well.
Step 6
Roughly chop potato.
Step 7
Add turmeric powder and red chilli powder in the oil. Mix well. Add eggs and saute till crisp.
Step 8
Add saffron strands to the rice.
Step 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.
Step 10
Add coconut milk, browned onions and mint leaves to the rice and mix well.
Step 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.
Step 12
Cut remaining crisp eggs into halves.
Step 13
Transfer pulao on a serving dish. Garnish with egg halves, mint sprigs and serve hot.
Nutrition Info
Calories : 2502 Kcal
Carbohydrates : 296.4 gm
Protein : 66.3 gm
Fat : 116.4 gm
Other : Vitamin B12- 5.4mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
