Egg And Vegetable Pulao With Cucumber Raita Recipe

About this recipe

A fragrant and hearty one-pot egg and vegetable pulao paired with a refreshing cucumber raita, perfect for a high-energy dinner.

Ingredients

• 500 ml Water
• Pcs Epi Yogurt Mango
• 1 kg Basmati Rice
• - KATDARE FARMAS EGGS CURRY MASALA 10GM
• 200 g Green Peas
• - Onion
• 250g Green Chilli
• 500 g Ghee
• 50 Grms Red Chili Powder Handmade Spices 50 Grms
• 100g Garam Masala
• 20 g Turmeric Powder
• 10G Salt
• 500g Cucumber
• 50 g Cumin Powder
• 250g Coriander

Instructions

1. Heat the rice cooker and add ghee. Allow it to melt.
2. Add whole spices (cinnamon stick, cloves, bay leaf) to the ghee and sauté for 30 seconds until aromatic.
3. Add the sliced onions and sauté until golden brown.
4. Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes.
5. Add the diced carrots, green peas, and chopped tomato. Mix well and cook for another 3-4 minutes.
6. Drain the soaked basmati rice and add it to the rice cooker. Gently mix to coat the rice with spices and vegetables.
7. Add turmeric powder, garam masala, and salt to taste. Mix everything well.
8. Pour in 1.5 cups of water and close the rice cooker lid. Cook until the rice is done (approximately 15-20 minutes).
9. While the rice cooks, slice the hard-boiled eggs in half and keep them aside.
10. In a bowl, combine grated cucumber, whisked yogurt, roasted cumin powder, and a pinch of salt to prepare the cucumber raita.
11. Once the rice is cooked, fluff it gently with a fork. Place the sliced eggs on top of the pulao for garnish.
12. Serve the egg and vegetable pulao hot with cucumber raita on the side.