eggs chicken pulao different style best recipe

Ingredients

• 3 kg Chicken Pieces (bone‑in, skin on for extra flavor)
• 200 g Ghee (clarified butter, adds richness)
• 4 Eggs (large, for frying and garnish)
• 100 g Fresh Ginger (peeled and finely grated)
• 100 g Fresh Garlic (peeled and minced)
• 200 g Green Chili Paste (made from fresh green chilies, seeds removed if less heat desired)
• 1 kg Red Tomatoes (chopped)
• 1 Lemon (juiced)
• 50 g Fresh Coriander Leaves (roughly chopped)
• 100 g Dried Red Chili Powder (adjust to taste)
• 100 g Pickle Masala (store‑bought Indian pickle spice mix, optional for tang)
• 200 g Tamarind Pulp (soaked and strained)
• 100 g Garam Masala (store‑bought or homemade blend)
• 1.5 kg Basmati Rice (Parboiled) (rinsed until water runs clear)
• 200 g Bell Pepper (cut into strips (optional color))
• 2 tbsp Salt
• 3 L Water (for boiling rice and simmering)

Instructions

1. Prepare Ingredients

   Rinse the basmati rice until water runs clear and soak for 20 minutes. Peel and grate ginger, mince garlic, juice the lemon, chop tomatoes, slice bell pepper, and set coriander aside.

   Time: PT15M

2. Fry Chicken

   Heat 100 g ghee in the large pot over medium‑high heat. Add the chicken pieces and fry, turning occasionally, for about 10 minutes until lightly browned but not fully cooked.

   Time: PT10M

   Temperature: Medium‑high

3. Fry Eggs

   In a separate frying pan, add a little ghee and fry the eggs sunny‑side up for about 8‑10 minutes. Once set, remove, let cool, and slice into wedges for garnish.

   Time: PT10M

   Temperature: Medium

4. Build the Masala

   To the pot with the partially fried chicken, add the remaining 100 g ghee if needed. Stir in ginger, garlic, green chili paste, dried red chili powder, and sauté for 2 minutes. Add chopped tomatoes, lemon juice, tamarind pulp, pickle masala, and garam masala. Cook, stirring frequently, for 20 minutes until oil separates and the mixture is fragrant.

   Time: PT20M

   Temperature: Medium

5. Add Water and Simmer Chicken

   Pour 2 L of water into the pot, add salt, and bring to a boil. Reduce heat and let the chicken simmer for 15 minutes, partially cooked.

   Time: PT15M

   Temperature: Medium

6. Cook the Rice

   Drain the soaked rice and add it to the pot. Stir gently to combine, ensuring the rice is evenly distributed. Add the remaining 1 L of water (or enough to cover rice by 1 cm). Cover tightly and cook on low heat for 15‑18 minutes until rice is fluffy and all liquid is absorbed.

   Time: PT18M

   Temperature: Low

7. Final Mix and Cool

   Turn off the heat. Gently fluff the pulao with a fork, fold in sliced bell pepper and coriander leaves. Allow the dish to cool to room temperature, then refrigerate for at least 2 hours before serving cold.

   Time: PT15M

8. Plate and Garnish

   Transfer the chilled pulao to a serving platter, arrange fried egg wedges on top, and drizzle a little melted ghee if desired.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g