Egg Pulao

Photographs by Sebastian John
Photographs by Sebastian John

The chicken pulao (pilaf) that I made last week was gone I wanted to make something that we could eat out of the fridge for the next couple of days. There was nothing much in the pantry and the fridge, and it was too cold to bike over to the grocery store for supplies. So I raided whatever was there and made a hotch-potch pulao..well …a egg pulao. I threw in eggs, sausage, onions, habanero, ginger, peas, carrots and baked it at 350 F for an hour….pronto..there was the pulao.

Ingredients (for 10 servings)
1. 2 cups Basmati rice (washed twice, and then soaked in water for 15 minutes)
2. 10 hard boiled eggs
3. Half-cup breakfast sausage
4. One cup peas and carrots
5. Two diced habaneros
6. One tablespoon diced ginger
7. One medium sized red onion diced fine
8. A pinch of saffron, steeped in hot water
9. One bay leaf
10. Salt to taste


Set the oven to 350 F.

Heat a pan, and saute ginger, habanero and onions till onion softens. Add the sausage meat and cook for about 10 minutes. Add the eggs and stir them till the exterior of the eggs gets a coating of all the spices and turns slightly crispy. Remove the eggs, add the carrots and peas and cook for another 2 minutes.



Combine the soaked Basmati rice, eggs, sausage, peas and carrots in a foil pan and add three cups of boiling water. Seal the pan with foil paper and bake it in oven for an hour.

To serve, slice an egg and serve over rice. Garnish with fried onions. You can also serve with raita and pickles.


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