Ingredients for Vegetable Anda Pulao

3 tablespoon Oil

2 piece Cinnamon

2 Green Cardamom

1 Black Cardamom

10-12 Black Pepper

3 Cloves

2 Bay Leaves

1 Onion

1 tablespoon Ginger-Garlic paste

1 Tomato

1 teaspoon Salt

2 Potatoes

1/2 cup Peas

1 bowl Carrot

250 grams Basmati Rice

3 tablespoon Curds

1 teaspoon Red Chili Powder

2 teaspoon Coriander Powder

1/2 teaspoon Cumin Powder

1/2 teaspoon Turmeric Powder

1 teaspoon Whole Coriander Seeds

1/2 teaspoon Cumin Seeds

500 ml Water

1 teaspoon Salt

2 tablespoon Ghee

1 teaspoon Chopped Garlic

1 tablespoon Oil

3 boiled Eggs

A pinch Red Chilli Powder

A pinch Salt

A pinch Turmeric Powder

Steps for Vegetable Anda Pulao

Heat 3 tablespoon oil in a kadai well, add 2 piece cinnamon, 1 black cardamom, 2 Green Cardamom, 2 bay leaves , 3 cloves, 10-12 black pepper corns, let the spices Infuse. Sauté for 1 minute and then put 1 medium size chopped onions.

Cook till light Golden in colour, once the onions are cooked, add 1 tbsp ginger-garlic paste keep stirring with onions for 2-3 minutes.

Fry ginger-garlic paste till the onions turn golden brown in perfect way. Cut 1 big size tomato into thin slices and also add 1 teaspoon salt.

Fry the tomatoes at high flame, cook while stirring for 3-4 minutes, cover and cook the tomatoes on low flame till the tomatoes are mushy, cook for 5-6 minutes.

Add 2 medium size potatoes, cut in to medium pieces, add 1/2 cup green peas, add more than 1/2 cup carrots cut it in big size shape, mix all these three things and cook on high flame .

Fry it for 2 minutes on high flame then cover it and cook it for 4-5 minutes on low flame so that the vegetables are cooked.

Take 250 grams of basmati rice, wash them in running water, then soak them in water for 25-30 minutes.

Take 3 tablespoon of curd in it add 1 teaspoon of Chilli powder, 2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon turmeric powder, mix all these things and make a fragrant masala because we are making an aromatic pulao, so we will prepare it by making an aromatic masala.

Take 1 teaspoon whole coriander seeds, 1/2 teaspoon cumin seeds make a coarse powder out of it in a mixer and kept aside.

The vegetables are cooked well for 7-8 minutes, now add the fragnant spices with curds that we have made, add the spices on low flame and put 2-3 tablespoons of water in the spice bowl mix it, add in the kadai, then leave it for 1-2 minutes on low flame for a while, then fry for 3-4 minutes on high flame.

Oil is separated, now cover and cook for 2-3 minutes on low flame, so that the oil separates completely.

Till then keep the water to heat.

The vegetables are cook perfectly, all the spices have also been roasted, the oil has also separated, now add 2 & 1/2 cups of hot water.

By heating the water, it will boil easily when rice is added.

Drain the water from the Rice and keep it ready.

Put the rice in it before that the salt that is the part of the rice has to be added, add one full teaspoon salt, 4 to 5 green chillies.

Now add the rice when the water comes to a boil, since the rice is soaked ,we will just stir it lightly not vigorously.

Let it boil for 2-3 minutes on high flame, since then lets do something with the aromatic masala that we have made.

Take 2 tablespoon of Ghee in a small pan ,there is no taste without ghee in pulao, add 1 full tablespoon of chopped garlic .

Sauté the garlic till golden brown, keep stirring continuously when the garlic is golden put the spices that we have prepared .

On a very low flame add the spices, sauté for just a half minute and the masala is ready. Now pour this masala on the pulao by stirring lightly.

On low flame let it cook for 15 minutes.

We have cooked it on low flame for 15 minutes, water is not added , rice is cooked perfectly.

Just leave on low flame for 1-2 minutes and then turn off the flame.

Fry the eggs and keep them ready .

Heat 1 tablespoon of oil in a pan, take boiled 3 eggs and slightly cut the eggs, do not cut them completely just put slits on the eggs and put the eggs in the hot oil.

On medium flame keep stirring so that the there is a good covering on the eggs, when the eggs fry a little sprinkle a pinch of chili powder, a pinch of turmeric powder and a Pinch of salt

On low flame keep stirring for a minute this will give a nice colour to the eggs. Then turn off the flame.

Pulao is also ready and the eggs are also ready to serve.

Place the pulao in a plate and keep the fried eggs on top of it.

You can have this pulao with Bundi raita, salad or any curd raita.

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Points to Remember *Cook on low flame while giving dum to the pulao it will give you best results.

Eggs Are Nutrient Rich. ... Eggs Provide Excellent Quality Protein. ... Eggs Improve Levels of “Good” Cholesterol. ... Eggs Provide A Great Source Of Vitamin D. ... Eggs Are Filling And Help With Weight Management Green peas contain a decent amount of heart-healthy minerals, such as magnesium, potassium and calcium. Diets high in these nutrients may be helpful for preventing high blood pressure. Carrots also have a number of health benefits. They are a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.