Egg Yakhni Pulao Recipe
Ingredients
For Yakhni
1) 4 cups water
2) 1 tablespoon coriander seeds
3) 1 tablespoon fennel seeds
4) 1 teaspoon cumin seeds
5) 1 star anise
6) 2-inch cinnamon stick
7) ½ teaspoon black pepper
8) 4 cloves
9) 1 flower of mace (javitri)
10) 2 small cardamoms
11) 1 large cardamom
12) 1 medium-sized onion (roughly chopped)
13) 1 garlic clove (crushed)
For Pulao
14) ½ cup oil (or ghee)
15) 7-8 boiled eggs
16) 2 medium-sized onions (sliced thinly)
17) 1 teaspoon cumin seeds
18) 10-12 black peppercorns
19) 2 bay leaves
20) 1 tablespoon ginger-garlic paste
21) 3 medium-sized potatoes (peeled and cut into two pieces)
22) 2 medium-sized tomatoes (roughly chopped)
23) 4-5 green chilies (crushed)
24) 1 teaspoon salt (adjust to taste)
25) 1 teaspoon fried onions (reserved from earlier)
26) Fresh coriander leaves (finely chopped)
27) Fresh mint leaves (finely chopped)
28) 1 medium-sized tomato (roughly sliced)
29) 4-5 green chilies
30) Juice of ½ lemon
31) 2 cups basmati rice (washed and soaked for 15-20 minutes)
Let’s Start Recipe
Today, we will be making a very **delicious and flavorful Egg Yakhni Pulao** recipe. It’s quick and easy to make, and you can enjoy it with **chutney, raita, or pickle**. This is a perfect dish for a **lunch box** or even any special occasion. Although this recipe is simple to make, believe me, it’s incredibly flavorful. Let’s get started with making the **Egg Yakhni Pulao**!
Step 1: Preparing the Yakhni
Take a **saucepan** and add **4 cups of water**. We will first prepare the **yakhni** (broth) for the pulao. Since I am using **2 cups of rice**, I’m adding **4 cups of water**.
To the water, add:
1) 1 tablespoon coriander seeds
2) 1 tablespoon fennel seeds
3) 1 teaspoon cumin seeds
4) 1 star anise
5) 2-inch cinnamon stick
6) ½ teaspoon black pepper
7) 4 cloves
8) 1 flower of mace (javitri)
9) 2 small cardamoms
10) 1 large cardamom
Also, add **1 medium-sized onion** (roughly chopped) and **1 garlic clove**. These spices will give a fantastic flavor to the broth.Now, turn the flame to **medium-high** and let the yakhni boil for about **10-12 minutes**, so that all the flavors from the spices are infused into the water.
Step 2: Straining the Yakhni
After **12-13 minutes**, turn off the gas and strain the yakhni, reserving the flavorful liquid. Set the yakhni aside.
Step 3: Frying the Eggs
Now, take a **pan** for frying. Add **½ cup oil** (you can substitute with ghee if you prefer).Once the oil is hot, carefully add **7-8 boiled eggs**.Make sure to make a few slits on the eggs to prevent them from cracking while frying.Fry the eggs on **medium flame** for about **2-3 minutes** until they turn golden brown and crispy on the outside.
Once done, remove the eggs and set them aside on a plate.
Step 4: Frying the Onions
In the same pan with the leftover oil, add **2 medium-sized onions** (sliced thinly).Fry them on **medium-high flame** until they turn **golden brown**. Once done, remove the onions and spread them out on a plate to cool, so they become crispy. Set them aside for later.
Step 5: Preparing the Pulao
In the same pan, add **1 teaspoon cumin seeds**, **10-12 black peppercorns**, and **2 bay leaves**.Fry them on **low flame** for a few seconds. Then, add **1 tablespoon ginger-garlic paste** and sauté on **low flame** until it becomes fragrant and cooked.
Next, add **3 medium-sized potatoes** (peeled and cut into two pieces). Fry the potatoes on **medium flame** for 2-3 minutes until they are slightly golden.
Step 6: Adding Tomatoes and Spices
Add **2 medium-sized tomatoes** (roughly chopped), **4-5 green chilies** (crushed), and **1 teaspoon salt**.Cook this mixture on **medium flame** for 2-3 minutes, until the tomatoes soften and the potatoes begin to cook through.
Once the tomatoes are softened, add some of the fried onions, along with **finely chopped coriander leaves** and **mint leaves**. This will bring a great aroma and flavor to the pulao. Mix it well and cook for another 2-3 minutes.
Step 7: Adding the Yakhni
Now, add the **strained yakhni** to the pan. We’ll be adding **4 cups of yakhni**.
Also, add **1 medium-sized tomato** (roughly sliced), **4-5 green chilies**, and the **juice of half a lemon**.
This will help the rice cook perfectly and give a nice fragrance.Now, add **1 teaspoon salt** (adjust according to taste).
Cover the pot and cook for 2-3 minutes on **medium flame** to allow the flavors to blend well.
Step 8: Adding the Rice
After 2-3 minutes, add **2 cups of basmati rice** (washed and soaked for 15-20 minutes).Stir the rice gently to combine, then cover and cook on **medium-high flame** for 2-3 minutes.
Step 9: Adding the Fried Eggs
Once the rice has slightly cooked, arrange the **fried eggs** on top of the rice. Don’t stir the rice. Cover again and cook for another **5-6 minutes** on **medium-high flame** until the rice is fully cooked and the flavors infuse into the eggs.
Step 10: Final Touch
Once the rice is cooked, turn the flame to **low** and add the reserved **fried onions**, **fresh coriander**, and **mint leaves**.Cover the pot and let it **dum (steam)** on low flame for **10-12 minutes**. After turning off the gas, don’t open the lid immediately. Let it sit for **10 minutes** to ensure everything is fully steamed.
Step 11: Serving
After **10 minutes**, carefully fluff the rice with a spoon, and your **Egg Yakhni Pulao** is ready! The rice is perfectly cooked, fragrant, and flavorful.Serve it hot with **chutney**, **raita**, or **pickle**.
Thank You…😂