Nawaabi Egg Pulao
I have a confession to make. I have a weak point for all things Nawaabi/Mughali/Regal. From deep purple and royal blue (which feature heavily in my wardrobe) to their food. There. I’ve said it. Now moving swiftly on. Here is a vegetarian recipe I believe many will love.
Cheap, quick and yummy.
This dish isn’t hot; it’s very fragrant and suitable for all the family. If you have issues with whole spices you could fish them out before adding the rice. Or you could use a muslin stock pouch to infuse the flavour into the rice.
Please note: rice cooking times are approximate as the age and quality of rice affects the time required to cook rice to perfection.
Enjoy.
Happily serves 4 or 6…depending on your portion control and what you choose to serve with this delicious moreish dish.
Ingredients:
450 grams Basmati rice (rinsed until water runs clear)
900 ml water-double the volume of rice in boiling water
3 tbsp vegetable oil
4 tbsp pre-fried onions soaked to soften and drained of excess liquid
WHOLE SPICES:
8 whole cloves
1 tsp whole black peppercorns
3/4 dried bay leaves
1 large piece of cinnamon or cassia bark (I used cinnamon for this recipe)
3 large black cardamom pods-whole
2/4 dried red chilies (note: if you don’t want any heat leave the chilies out)
Ground seasoning & spices
1 tbsp salt (adjust to your tastes)
1 tbsp coriander powder
1 tbsp cumin powder
40 grams whole cashew nuts
4/6 eggs hard boiled and cooled (cut a small slit in the eggs to prevent them exploding)
Juice of 1 lemon (or 3 tbsp lemon dressing-you find this is squeezy bottles on offer in Asian Supermarkets. I’ve used KTC brand before).
OPTIONAL: If you are NOT catering for vegetarians add a meaty stock cube. I use lamb stock granules. Just remember these contain additional salt so if using half the salt and adjust once you add the boiling water to the rice (more info below)
1) Rinse the rice and put to one side
2) Heat the oil in a heavy based pan. Add the onions and fry on a low/medium heat for 2/3 minutes. Add the whole spices and cashew nuts. Continue to fry for 3 minutes stirring to stop the mixture catching. Add the salt and ground spices. Fry for 2 minutes to cook the spices. Add 2 tbsp of water if the mixture starts sticking.
3) Carefully add the whole eggs and fry for another 3 minutes. Again if the mixture starts sticking or clumping add 2/3 tbsp water.
4) Now add the rinsed rice. Carefully stir to coat the rice in the onion mixture. Crumble in the stock cube (if using) or add the stock granules. Add the lemon juice.
5) Now add the boiling water. Stir well. Now taste the stock to see if you need more salt/chili. If you find the salt levels are slightly higher than your normal taste DON’T panic. This is normal and will adjust once the rice is cooked.
6) Bring the rice to the boil. Reduce the heat to a medium heat. Now you need to wait for the water to literally evaporate. This will take the rice up to the half cooked point. This is best done on a low/medium heat depending on how fierce your cooker is. Keep an eye on your rice stirring occasionally to ensure the rice doesn’t catch the bottom of the pan. This stage can take around 10 minutes.
7) Once the water evaporates you need to remove the rice from direct heat. Place a tava (flatbread pan) or other flat pan on a low heat. Heat the pan up. Now take a clean tea towel. Soak it in cold water. Now place that tea towel over the rice pan and replace the lid. This gives a tight finish. Take the corners of the tea towel and place them on the lid and using clothing pegs clip them away from the edge of the pan to avoid fires. Although the flame is low you should ALWAYS be extra careful when it comes to fire hazards.
8) Now place the rice pan on the tava. You are now going to steam the rice to perfection. The wet tea towel provides the moisture needed. The low heat is perfect for this. After 10 minutes check the rice. If its cooked turn the heat off, remove the tea towel (carefully as it will be hot) and leave for an extra minute.
9) If the rice isn’t cooked give it another 5 minutes and repeat step 8.
Garnish the rice with extra fried onions (if using pre-fried onions do NOT soak them as you want them crispy).
Serve with non-yogurt raita and salad. This rice dish does great with Chicken Pasandas and Nawaabi Kebabs (recipes coming soon).