Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, egg pilaf. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Egg pilaf is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Egg pilaf is something which I have loved my whole life. They are nice and they look fantastic.

#fancycuisine #eggplulav #easylunch This egg pulav is so simple and yet full of goodness! Perfect for a lazy day lunch! Other Lunch Recipes : Indian Tomato.

To get started with this recipe, we have to prepare a few ingredients. You can have egg pilaf using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Egg pilaf:

1. Get 1 cup basmati/ long grain rice
2. Prepare 2-3 boiled eggs
3. Make ready 75 gr chopped onions
4. Prepare 1-2 pcs red/green sliced chilli
5. Take 1 pcs bay leaf
6. Make ready 2 pcs clove
7. Get 1 pcs Cardamom powder
8. Take 1/2 tsp cumin seed
9. Prepare 1/2 tsp garam masala powder
10. Get 1/2 tsp coriander powder
11. Make ready 1/4 tsp turmeric powder
12. Make ready 1/4 tsp chilli powder
13. Get 1 tsp salt
14. Prepare 1-1 1/2 cup water
15. Get 3 tbsp vegetable oil

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Instructions to make Egg pilaf:

1. In a bowl, rinse the rice and soak it for 30 minutes. Keep it aside.
2. Boil the eggs for 10 minutes. Keep it aside. Cool it down and peel it.
3. In a pot, add 3 tbsp oil. Add the bay leaf, cloves, cumin seeds, cardamom. Stir it for a minute.
4. Add chopped onions, green/red chilis.Stir it until onions are translucent.
5. Lower the heat. Add the spices powder:garam masala, coriander, chilli, turmeric, salt. Mix it well.
6. Add the soaked rice. Mix it well. Add the 1 1/2 cups water.
7. Bring it to boil and lower the heat to simmering level. Cover the lid.
8. Cook the rice for 5-10 minutes.
9. Open the lid. Mix it well. Add the peeled boiled egg. Switch off heat. Let it steam with the rest of heat.
10. Serve the egg pilaf warm.

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