Vegetable Pulao with Goan Egg Curry

Vegetable Pulao is the most sought after North Indian rice dish that can be made in many ways. The aromatic bland preparation goes well with any good curry or Daal Fry but we made Egg Curry with Goan style Tikala masala today with a slight variation, as the temperature is dropping slowly and the weather is dry. This pulao reminded me of the perfect pulao I had tasted at Shilton Hotel in Bangalore way back in the early Eighties. Then me and my colleague had tried it with Lamb Paya Curry.

Good Pulao can be made using good Basmati Rice. We normally use India Gate Basmati that yields long grains that cook perfectly and smell good too. Each grain is light enough and you can feel the lightness as you mix in spoonful of the egg curry and swallow the bite.

This combo meal is a sure hit and your family members may demand this again and again. At least I told my wife Meena that this should be prepared frequently! Preparation is fairly easy as most of the ingredients are readily available and not much grinding is involved.

 Vegetable Pulao

Ingredients:
Basmati Rice - 1 Cup(200ml)
Water - 2 Cups or 400 Ml(Including vegetable stock)
Mixed par-boiled Vegetables - 1/2 cup shelled/cut into small pieces(Peas, Beans, carrots, Cauliflower)
Whole Garam masala - 1 bay leaf, 4 cloves, 1" Cinnamon stick, 4 Green Cardamoms
Onion - 1 sliced
Ginger Garlic paste - 1/2 Tsp
Green Chillies - 3 slit lengthwise
Tomato - 1 chopped
Curd - 2 Tsp
Mint leaves - 1 Sprig chopped
Coriander leaves/ Parsley - 2 sprigs chopped
Lemon - 1/2
Ghee - 2+1 Tsp
Salt - To taste

Method:
Wash and soak rice in water for 15-20 mins at room temperature.
Drain and keep aside.
Heat 2 tsp ghee in a thick pan and fry whole garam masala spices till they crackle.
Add ginger garlic paste, green chillies, sliced onions and fry till golden.
Add mint and coriander leaves/parsley, chopped tomato, curd, par-boiled vegetables and saute for 2 mins.
Add water and salt to taste.
Bring to a boil, squeeze lemon and add soaked rice.
Cover and cook on slow fire till rice is well cooked and all the water has been absorbed by the rice.
Drizzle one teaspoon of ghee and garnish with chopped coriander leaves and serve.

Goan Egg Curry

Ingredients:
Eggs - 4
Ginger Garlic paste - 1/2 Tsp
Onions - 2 minced
Tomato - 1 blanched and chopped(or Tomato puree 2 Tsp)
Red chilli powder - 2 Tsp
Black Pepper powder - 1/4 Tsp
Coriander powder - 1 Tsp
Cumin powder - 1/4 Tsp
Garam Masala powder - 1/2 Tsp
Turmeric powder - 1/4 Tsp
Coconut/Cashewnut paste - 4 Tsp
Oil - 2 Tsp
Coriander leaves - 1 sprig chopped

Method:
Hard boil the eggs, peel and cut into halves lengthwise.
Heat oil in a pan and fry ginger garlic paste and minced onions till oil leaves the sides.
Add all the powders except garam masala and fry.
Add tomato puree/chopped blanched tomato and fry till raw smell disappears.
Add coconut/cashew paste and mix well.
Add water sufficient to make a semi-thick gravy.
Bring to a boil, cover and simmer.
Add salt to taste.
When the gravy thickens, add garam masala powder and the boiled eggs, switch off the flame and garnish with chopped coriander leaves.

Note:
If you make the curry spicier, you can add White Pomfret instead of eggs and make Fish Tikala. Then you avoid cashew paste and use coconut paste.
You can also add slit green chillies and  Kokum skin soaked in water for an hour while making Fish Tikala.