Dhaba Style Anda Pulao

Make shallow slits around the peeled, boiled eggs using a knife. In a heavy-bottomed pan, heat 1 tablespoon of oil, add a tiny pinch of turmeric and red chilli powder, and toss the eggs until they get a golden crust. Remove and set aside.

In the same pan, add the remaining oil. Add the cumin seeds and bay leaf, letting them splutter.

Add the sliced onions and sauté over medium heat until they turn a deep, rich brown.

Stir in the ginger garlic paste and sauté for 1 minute until the raw smell vanishes.

1 min

Add the chopped tomatoes, slit green chillies, remaining turmeric powder, red chilli powder, and garam masala. Cook until the oil begins to separate from the masala base.

Pour in the measured water and add salt. Bring the mixture to a vigorous boil.

Drain the soaked basmati rice and add it to the boiling water along with the fresh coriander. Gently place the pan-fried eggs on top.

Cover tightly and reduce the heat to the absolute minimum. Cook undisturbed for 12-15 minutes until all the water is absorbed.

12–15 min

Turn off the heat and let the pulao rest in its own steam for 5 minutes before gently fluffing and serving.

5 min