Egg Pulav
eggs, indian, rice
1 text file
This recipe is over a hundred years old, and is from the former and oldest of the Deccan states ... Phaltan. To retain its authenticity the units of measure used in those days have been converted exactly to metric units while translating from Marathi to English; and that is why the figures may seem a little odd.
10 Eggs Garlic 58 gms. Onion 117 gms. Dried Coconut 117 gms. Coriander 58 gms. Poppy seeds 58 gms. Dough* 234 gms. Cloves 6.5 gms. Clarified Butter 467 gms. Cardamom 6.5 gms. Nutmeg 3.25 gms. Mace 13 gms. Salt 26 gms. Long Grain Rice 933 gms. Saffron 3.25 gms.
Method:
Grind 58 gms. Garlic; 117 gms. Onion; 117 gms. Coconut; 58 gms. Coriander; and 58 gms. Poppy seeds together.
Make holes in eggs on small side, and introduce a little of the ground paste into each egg. Place washed rice straw or any such similar thing in a vessel, and arrange the eggs to stand upright. Seal each hole in the egg shells with dough. Fill vessel with water and bring to a boil. When hard boiled, remove eggs , cool and shell.
Heat 467 gms. clarified butter in a vessel till it turns red. Fry the shelled eggs till they turn golden brown.
Grind together 26 gms. salt; 6.5 gms. cloves; 6.5 gms. cardamom; 13 gms. Mace; 3.25 gms. nutmeg.
Add half of this mixture to the eggs and continue frying for a while. Wash 933 gms. rice and add to eggs with remaining mixture and 3.25 gms. crushed saffron. Fry stirring gently so as not to break the rice grains. Add water in proportion and cook on high flame in a covered vessel till water boils. Lower heat to minimum and simmer gently till rice is done. Remove from flame and serve hot.
* The dough is made by kneading wheat flour with water.
Kishore Namjoshi Pune - India
From: K N Date: 21 Nov 96 National Cooking Echo Ä
Yield: 1 servings