How to make Egg Pulav? – Easy Recipe
Egg Pulav also called as Egg Pilaf, is one of the easy rice dishes that you can cook at home. It’s preparation method is identical to that of Paneer Pulav. The only difference is that Egg Pulav uses eggs instead of Paneer cheese. This Pulav is very tasty, nutritious, and is suitable for children too.
In Ayurveda, eggs are considered a food difficult to digest and are therefore difficult to combine with other foods. But in this recipe, because of the presence of spices and the way everything is prepared and then assembled, the eggs can be more easily digested by the body.
Cooking time: 40 minutes
2 cups of basmati rice, just boiled with salt to taste
2 big eggs
2 medium carrots
2 medium onions
1 clove of garlic – optional
1 teaspoon of cumin seeds ( Jeera )
1 teaspoon of Cardamon powder
1 tablespoon of chopped Mint leaves
2 tablespoon of chopped Coriander leaves
Seasonings for egg omelette
4 tablespoons oil for preparing omelette
Salt to taste
1. RICE: Wash the rice in some water and drain it well. Put 4 cups of water in a pot with a little salt. Place the pot on a stove. Let it stand until the water starts to boil. When water starts boiling, turn the rice over in the pot and boil over medium heat. Stir a little to make sure that the grains do not stick to the pot. Let the water boil for about 12 minutes, then drain the water and allow the rice to cool down in a large plate.
2. OMLETTE: Beat the eggs and add spices to them: a little salt + coriander powder + Chilli Powder or any Spicy Masala + a bit of turmeric. Heat 1 tablespoon of oil in a skillet and when the oil has warmed up, throw in it some chopped onion. Once the onions starts turning pink, turn over well-beaten eggs. Blend continuously so that the omelette becomes as small as you want. Keep on fire for about 3-4 minutes or until you are satisfied with how well the eggs are cooked, then keep it aside.
3. TADKA: Place 4 tablespoons of oil in a pan with a thick bottom and put it over medium heat. When the oil becomes hot, throw the Jeera seeds into it and let them crack for a few seconds. Then add the sliced carrot 2 mm thick + chopped onion. Keep the pot on fire occasionally stirring for about 10 minutes or until the onions become caramelized and carrot become soft. Then, add the crushed garlic and continue cooking for 2 more minutes until the garlic loses its raw odor.
4. ASSEMBLY: Add omlette pieces + cardamom powder + chopped mint leaves + chopped coriander leaves + little salt to the Tadka prepared in step 3. Stir for 1 minute. Then add the boiled rice. Put the fire to a minimum, stir well, but be careful not to break the rice grains. Put the lid on the pot and allow to cook for about 3 more minutes, so that the rice gets infused with the flavor. Switch off the flame. Serve the pulav hot.
Ayurveda Recommendation : Egg Pulav is Tridoshic . For Pitta people it is not recommended to eat egg yolk, so these people can have Egg Pulav occasionally or prepare the pulav only with egg whites only. For Kapha people it would be better if they add red chilli powder or black pepper or a spicy Masala to the egg pulav.