How to make Egg Pulao-SK Khazana -
Boiled eggs and potatoes fried and mixed with flavourful rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Basmati rice (बासमती चावल)
Cuisine : indian
Course : Rice
For more recipes related to Egg Pulao-SK Khazana checkout Dimer Biryani, Baked Egg And Rice, Egg Biryani, Ande ka Pulao . You can also find more Rice recipes like Bean Vegetable Rice Aubergine Rolatini Apple Meethe Chawal Thaliyaputtu
Egg Pulao-SK Khazana Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Egg Pulao-SK Khazana Recipe
Eggs hard boiled and peeled 6
Basmati rice soaked and drained 1 1/2 cups
Oil 2 tablespoons
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Large potato boiled, peeled and cut into small cubes 1
Ghee 3 tablespoons
Green cardamoms 3-4
Cloves 2-3
Cinnamon 1 inch
Black peppercorns 5-6
Bay leaves 2
Large onion sliced 1
Saffron water 1 tablespoon
Fresh mint leaves 12-16
Fresh mint sprig for garnish
Method
Step 1
Heat oil in a non-stick pan. Add chilli powder and turmeric powder and mix. Add eggs and salt and shallow-fry for a minute. Drain and set aside.
Step 2
Add potatoes and salt to the same pan and saute for a minute. Add salt and mix. Remove the pan from heat and set aside.
Step 3
Halve fried eggs vertically.
Step 4
Heat ghee in a deep non-stick pan. Add cardamoms, cloves, cinnamon, peppercorns, bay leaves and onion, mix and sauté till onions turn translucent.
Step 5
Add rice and mix. Add salt, saffron water, mint leaves and 3 cups water, stir, cover and cook till the rice is fully done.
Step 6
Add fried eggs and potatoes and mix with a light hand. Cover and let it cook for 2 minutes.
Step 7
Garnish with mint sprig and serve hot.
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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.
