Egg ko­rma with pi­laf

Friday - - Food Special -

Prep time: 15 mins Cook­ing time: 45 mins Serves 4 FOR EGG KO­RMA 100g fresh co­conut, grated 1/2 tsp fen­nel seeds 2 tbsp veg­etable oil 2 onions, finely sliced 4 green chill­ies, chopped 5cm gin­ger, puréed 3 gar­lic cloves, puréed 1 large tomato, finely chopped 1/4 tsp turmeric pow­der 1/2 tsp chilli pow­der 1 tsp garam masala 8 eggs, hard boiled, shell re­moved and lightly scored FOR PI­LAF 3 cups wa­ter 1 tbsp mixed whole spices 300g bas­mati rice, rinsed 1 heaped tbsp ghee A pinch of saf­fron, soaked in 2 tbsp hot milk Co­rian­der leaves, fried cashew nuts and pop­padoms, to gar­nish

1Grind to­gether co­conut and fen­nel seeds to a smooth paste, adding a few drops of wa­ter.

2Heat veg­etable oil in a pan and sauté onions and green chill­ies un­til onions start turn­ing brown.

3Add gin­ger and gar­lic pastes and cook over low heat un­til oil be­gins to ap­pear on the side of the pan. Add tomato and cook un­til mushy. Then add turmeric, chilli pow­der and garam masala and mix well. 4Add the co­conut and fen­nel paste, com­bine well and add enough wa­ter to make a gravy. Cover and cook for a few min­utes.

5Add eggs to gravy, sim­mer for a few min­utes and sea­son to taste.

6To pre­pare pi­laf, heat 3 cups of wa­ter in a large pan along with whole spices. When it comes to a boil, add rice and salt. Stir gen­tly, en­sur­ing rice grains do not break.

7Driz­zle saf­fron and hot milk over and cover with a tight lid. Re­move from heat and set aside for 10-15 mins to al­low rice to cook in its own steam. 8When

ready to serve, gen­tly run a fork through rice to en­sure it’s fluffy. Serve with egg ko­rma, gar­nished with co­rian­der, fried cashew nuts and pop­padoms.

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