Egg Pulao

Ingredients

• • Basmati rice - 1 cup
• • Eggs - 6
• • Oil - 3 tablespoons
• • Ghee - 1 tablespoon
• • Coconut extract - 2 cups
• • Onions - 3
• • Green chillies - 8
• • Potatoes - 2
• • Capsicums - 2
• • Carrot - 1
• • Peas - 3 tablespoons
• • Beans - 8
• • Cinnamon - 1 inch piece
• • Bay leaf - 1
• • Cloves - 3
• • Cardamoms - 3
• • Cashew nuts (cut into strips) - 2 teaspoons
• • Ginger-garlic paste - 1 teaspoon
• • Coriander leaves - a few

Method

• 1. Boil eggs, remove shells, cut into two lengthwise.
• 2. Soak rice for ten minutes. Cut all the vegetables into thin long pieces.
• 3. Heat oil in cooker bottom, season with cinnamon, cloves, cardamom and bay leaf, fry ginger garlic paste first, then fry onions, and chillies till translucent.
• 4. Add vegetables and fry till soft.
• 5. Drain water from rice and fry for few minutes in the same oil.
• 6. Pour coconut extract with salt and little sugar.
• 7. Keep in a high flame till the extract starts boiling.
• 8. Close lid and keep it in a low flame for 15 minutes.
• 9. Before serving mix boiled eggs, fried cashew nuts and cut coriander leaves.