Ingredients:
rice – 1/2 kg
large potatoes – 4
hard boiled eggs – 8
salt – to taste
turmeric – 1 tsp
chilli powder – 1 tsp
groundnut oil – 1/3 cup
ghee – 2 tbsp
large onions sliced – 2
ginger garlic paste – 1 tbsp
coriander powder – 2 tsp
cumin powder – 1 tsp
large tomato blanched and chooped – 1
stock or wter – 750 ml
grated coconut – 1/3 cup
thick curd – 3/4 cup
green chillies – 4
slit a handful of chopped fresh coriander for garnishing.
Method:
?Clean and wash the rice. Keep aside. Peel the parboiled potatoes and cut into fingres. Halve the eggs horizontally and smear with a little salt, a pinch of turmeric and a pinch of chilli powder. Do the same with the potato fingers.
?Heat the oil in a karahi and fry the eggs carefully till a light golden. Take out and keep aside. Now, fry the potato fingers likewise and set aside.
?Heat 2 tbsp of the oil and the ghee together in a karahi. Put in the sliced onions and fry till a light brown. Add the ginger garlic paste, coriander – cumin powder, salt, remaining chilli powder, turmeric and tomatoes. Fry, stirring, till the tomatoes are cooked and the whole thing gets mixed well.
?Add the rice and fry for another 5 minutes. Put in 750 ml of hot water or stock and cover. Reduce heat when it comes to a boil. Let cook till the water is absorbed and holes appear on the surface.
?Now, blend together the coconut and curd add to the rice, Stir carefully to mix.
?Take a heavy bottomed degchi or a non – stick saucepan. Layer half the rice evenly. Top with the fried egg halves, potato fingers and green chillies. Cover with the remaining rice.
?Cook over a very slow heat till the rice is done and fluffy. The pulao may be finished in an oven also.
?Garnish with the fresh coriander and serve with a salad.
