Anda Pulao – Bengali Egg Pulao is light and full of flavour, with the right balance of spices and the soft fragrant rice is topped with barista (fried onions) sweet raisins and cashews for that extra crunch.
So here I am with another simple yet a very delectable recipe.
What is your definition for a perfect pulao?? Fragrant long grain rice, preferably basmati rice which is prepared with ghee, mild aromatic spices and your choice of meat, eggs, vegetables or simply nuts-raisins and cooked perfectly until the rice is completely done and each grain of rice is separate from one another.
This is a quick and simple heartiest one-pot meal is packed with flavours and makes a perfect weeknight dinner when served with a simple raita.
This is what I am talking about… Look at that.. perfectly cooked oh-so-delicious long grains of rice with all that goodness..
Anda Pulao – Bengali Egg Pulao
This pulao is not an ordinary pulao, this egg pulao (Anda pilaf) is so light with the right balance of spices and the soft fragrant rice is topped with barista (fried onions) sweet raisins and cashews for that extra crunch.
Well it doesn’t end there, this anda pulao has a surprise element in it too…
Any Guesses??? Any one…
Yes, it has got delicious potatoes in it. Potatoes in pulao?!?
I know, I know.. sounds odd right!!!.. But trust me u will love every bite of this delicious Bengali Egg Pulao. The potatoes are extremely flavoursome. These potatoes absorbed every bit of that saporous juices. Yummm!!!
Why egg pulao??
The egg is probably the most modest kitchen staple. Eggs are so versatile and packed with nutritious. and the most important it is easy and quick to cook. And most of the time we too often overlook them. They can be fried, boiled, poached, be part of waffle, pancakes, omelet, custards, mayonnaise, cakes, used in baking etc. The possibilities seem endless.
I simply love eggs and this is one of my favourite comfort foods.
The most important part of the pulao are its beautiful aromatic spices. This egg pulao is beautifully flavoured with all the warm spices like the cinnamon, cloves, cardamoms, star anise and shahi jeera (caraway seeds).. thats it. Not many spices involved here but they give such wonderful flavour to this Rice dish..
- 6 eggs boiled
- 6 to 8 small potatoes, boiled and fried
- 2 cups basmati rice, washed and drained
- 2 medium onions chopped,
- 1 cup yogurt, beaten
- 1 tbsp ginger-garlic paste
- 2 inch cinnamon
- 5 green cardamom
- 5 cloves
- 1 star anice
- 10-12 peppercorns
- 2 bay leaves
- 1 tsp shahi jeera
- 1 tsp chilli powder (optional)
- 1/2 tsp garam masala powder
- 5-6 tbsp ghee
- 1 tbsp sugar
- salt as per taste
- 4 cups stock or water
- Handful raisins and cashew nuts
- fried onions and coriander leaves to top the pulao
- Wash the rice with cold water and soak it for 15 minutes. Drain and keep it aside.
- In a thick bottomed pan heat 2 tbsp of ghee on medium heat and roast cashews and raisins until golden brown. Drain and set aside.
- In the remaining ghee add the the boiled eggs with dash of salt and turmeric powder and fry them till golden brown, remove and set aside.
- Add the rest of the ghee in the pan and then temper the oil with cinnamon, cardamoms, cloves, peppercorns and bay leaves and sauté until you get a nice aroma of the spices.
- Then add the chopped onions and fry till translucent.
- Now add in the ginger garlic paste, shahi jeera (caraway seeds),star anise and continue frying for about 2 mins on medium heat.
- Now reduce the heat to low. Mix 1 tsp of chilli powder (if using) with the yogurt.
- Add the beaten yogurt, sugar, salt and the potatoes and continue frying on low heat. Continue cooking until the yogurt potato masala starts to release oil.
- Now add the garam masala powder and stir well.
- Then add the basmati rice to the potato masala and give a nice stir so that the rice grains are coated with the tasty masala.
- Now pour 4 cups of water or stock( I used chicken stock) and mix everything, Check the seasoning, add salt and sugar as required. Cover and cook on low heat.
- Lastly, when you see that the water is almost absorbed around 10 mins, toss in the fried eggs, the fried nuts-raisins and lightly mix. Cover and continue cooking on dum until you see the rice is cooked through.
- Remove from the heat and let it sit for 5-10 minutes before serving.
- Garnish with fried onions and coriander leaves and serve it with raita.
So what are you waiting for. Go ahead, try out this delicious Egg Pulao recipe..
Thank me later for this 🙂