Spring Onion And Egg Masala Pulav.

My Very Own .......... "Spring Onion And Egg Masala Pulav" ......... I have added both Scrambled and Boiled Eggs ........

Ahhaa ..... What to prepare today is a question cracking up every women's brain everyday. And to add to my already existing problem hubby asks jovially what's special today for lunch ? Without pausing to think I said Eggs. Now the next problem rose up .... What with Eggs ? ... Curry .... Naaaw. Then What ? .... Ransacked the fridge to find some spring onions looking at be in vain .... as if saying if you don't cook me today i will go limp .... OK ....So ... Its Eggs ... spring onion. Biryani ?? No something different ... So after giving a lot of thought I decided and came up with this exotic idea of preparing Masala Pulav adding both hard boiled and scrambled eggs ...... Here comes the recipe for all of you. Do give it a try. It tasted very very yummy. You can make it spicier if you wish. I kept it medium. So do prepare this pulav, enjoy with friends and family and please do leave in a feed back in the comment box.

Ingredients :

Basmati / Jeera Rice : 2 cups.

Spring onions : One bunch (about 10 spring onions)

Eggs : 4 + 3

For Grinding Masala :

Onion : 1 medium sized chopped fine.

Losun / Garlic : 8-10 chopped fine.

Adrak / Ginger : 2 inch piece chopped fine.

Curry leaves : 8-10

Shajeera : 1 tsp

Black Til / Sesame : 1 tblsp

Rai / Mustard Seeds : 1 tsp

Dhania / Coriander Powder : 1 tblsp

Jeera Powder : 1 tsp

Badisep / Fennel Powder : 1 tsp

Kashmiri Chilly Powder : 1 tsp

Garam Masala Powder : 1 tsp

Haldi / Turmeric Powder : 1 tsp

Curds : 1 cup

Whole Garam Masala:

Black Pepper Corns : 1/2 tsp

Cloves : 8-10

Star Anise : 2 

Jaivitri : A few strands

Green Cardamom : 2-3 Slit

Black Cardamom : 3-5 Slit

Bay Leaves : 4-5 small

Curry Leaves – 6-8

Broken Cashews : One handful / ¼ cup

Cooking Oil / Ghee : As required

Salt to taste

Wash and soak basmati / jeera rice in plenty of water for 30 minutes. Drain on a colander and keep it ready.

Hard boil 4 eggs and shell them and keep ready aside.

For Chopping spring onions. 

Cut the white onion part, chop them finely and keep separate aside. Chop the springs into rings, wash and keep aside separately too. Also chop the other onion finely.

For Grinding the Masala : 

Heat ¼ cup of oil in a thick bottomed kadai and add in the chopped onions, the chopped onion part of the spring onions also and fry till light brown in colour, now add in the chopped garlic and ginger and fry till well browned. 

Add in curry leaves Curry leaves, Shajeera, Black Til / Sesame, Rai / Mustard Seeds, Dhania / Coriander Powder, Jeera Powder, Badisep / Fennel Powder, Kashmiri Chilly Powder, Garam Masala Powder, Haldi / Turmeric Powder and fry well on low heat for about 5 minutes. 

You can sprinkle some water if necessary. Remove and leave aside to cool. When the masala has cooled grind it with 1 cup of curds to a very fine paste. Keep this ready aside.

Heat 4 tblsp of oil in a thick bottomed kadai, when hot lower the heat and break in the three eggs directly into the kadai and stir continously. Sprinkle some salt and stir till they scramble well. 

Add in the leafy part of the spring onion and fry for 2-3 minutes. Cover and cook on low heat for 5 minutes. Remove and keep aside. This is to be added in later.

Heat ½ cup of oil / ghee in a large thick bottomed kadai, when hot lower the heat and add in the cashews and fry till light brown in colour. Remove and keep aside for garnishing. In the same oil add in the shelled eggs and fry till slighltly golden in colour. Remove and keep aside.

Now For Preparing the Masala Pulav ……. Keep 4 cup of water to boil. Keep this ready.

Now continue cooking in the same Kadai, add in the whole Gram Masala into the remaining oil, Black Pepper Corns, Cloves, Star Anise, Jaivitri, Green Cardamom, Black Cardamom, Bay Leaves, Curry Leaves and fry for a few minutes.

Now add in the drained rice, mix well and fry on low heat for 4-5 minutes. Add in the ground masala, salt to taste and mix well. Now in the boiling water and mix well.

Raise the heat and bring to a boil, let it boil for 2-3 minutes, then lower the heat to minimum, mix well, cover with a tight lid. Keep a vessel full of water on top of the lid as wt. and cook till done. Check and mix the masala well once of twice in between. 

When the pulav has been done add in the cooked scrambled eggs with springs leaves and mix well. Cover and keep aside for 15 minutes by itself. The Spring Onion Egg Masala Pulav is done and ready to be served. Serve this with any dish / curd / Raita of your choice. I served this pulav with Arbi Vatana Dahiwala … is dish prepared with besan, curds and mildly spiced. Went very well with this spicy pulav.