Egg Pulao (Anda Pulao)
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8 oz. Patna or Basmati rice
1 onion
2 tablespoons sultanas 2-inch stick cinnamon 4 cloves
2 cardamoms
salt to taste
6 hard-boiled eggs oil for frying
How to make Egg Pulao (Anda Pulao)
METHOD:
Wash and solc the rice in water. Slice onion and fry till lightly brown. Add sultanas, cinnamon, cloves and cardamoms and fry for a minute. Drain rice and add, fry for five minutes. Pour in almost one pint water. Season with salt and cook till rice is almost tender. Meanwhile fry two of the hard- boiled cggs in a little oil till lightly brown. Slice and put carefully into the rice. Place in a hot oven, (4000 F — Gas Mark 6) for 10 minutes to dry. Slice the remaining eggs and arrange on top of the rice.
Note: Preparation time 5 minutes, Cooking time 35 minutes, To serve 4