How to make Egg Pulao in Telugu by Hyderabadi Ruchulu
1. Basmati Rice - 2 Cups
2. Boiled Eggs - 5
3. Onions - 1 1/2 Cup
4. Green Chillies - 3
5. Mint Leaves - 1/2 Cup
6. Coriander Leaves - 1/2 Cup
7. Whole Garam Masala
8. Tomatoes - 2
9. Salt - 1 1/2 Teaspoon
10. Chilli Powder - 1 1/2 Teaspoon
11. Coriander Seeds Powder - 1 Teaspoon
12. Cumin Seeds Powder - 1/2 Teaspoon
13. Garam Masala Powder - 1/2 Teaspoon
14. Ginger Garlic Paste - 2 Teaspoons
15. Turmeric Powder - 1 Teaspoon
Wash and soak basmati rice.
Heat 2 teaspoons oil in a pan.
Fry 5 boiled eggs.
As eggs turn brown, add 1/4 teaspoon turmeric powder, 1/2 teaspoon chilli powder, 1/2 teaspoon salt and mix.
Move the eggs into a plate.
Prepare rice now;
In a bowl, heat 2 tablespoons clarified butter (ghee).
Add 2 bay leaves, 5 cloves, 3-4 small cinnamon stick pieces, 4 cardamoms, 1/2 teaspoon shahjeera and mix.
Add 1 1/2 cup diced onions and fry.
As onions start to change colour, add green chillies and fry.
Add 1/2 teaspoon turmeric powder, 2 teaspoons ginger garlic paste and mix.
Fry for minute and add diced tomatoes.
Fry till tomatoes become soft. Close the lid and cook.
After tomatoes become soft, add 1/2 cup mint leaves, 1/2 cup coriander leaves and mix.
After a couple of minutes, add 1 1/2 teaspoon chilli powder, 1 1/2 teaspoon salt or salt to taste,
1 teaspoon coriander seeds powder, 1/2 teaspoon cumin seeds powder and mix.
For 2 cups rice, take 3 cups water. Take 4 cups water if the rice isn't soaked.
Here I added 3 cups water.
Let the water boil.
Add soaked rice and mix.
Close the lid.
Cook till only a little water is left.
Add 1/4 teaspoon garam masala powder, fried eggs and mix.
Close the lid and cook on low flame for 5 minutes.
Cut off the stove, close the lid and let it sit for 5 minutes.