March 23, 2016

Egg Omelette Pulao / One pot meal / Lunch box recipe

If you have picky eater at home, who picks all the veggies and spices from biryani or pulao. Then try this, flavorful and interesting pulao using egg omelette and serve with raita. The spices are ground into fine paste along with onions and tomatoes is further sauteed in an oil to give a beautiful aroma while cooking. In addition, this method enhances the taste too. Even the omelette in the pulao tastes very delicious as the flavor mixed up with it while cooking. This rice can be served with any varieties of raita like onion raita, pomegranate raita etc. I have used regular rice in this recipe which can also be substituted with basmati rice to make it more flavorful.

Ingredients :

To Grind :

2 Big Onions, chopped 
2 Medium sized Tomatoes, chopped 
1 Tbsp Ginger - Garlic paste  
1 Elachi 
1 Bay leaf 
1/2 inch Cinnamon stick 
1/4 Tsp Shajeera seeds

For Omelette :

4 Eggs
Little Salt 
A pinch of Turmeric powder 

For Pulao :

1 Tbsp Oil ( Ghee can also be added ) 
2 Green chillies, Slitted 
1/4 Tsp Turmeric powder 
1 Tsp Chilli powder 
Salt to taste
Few Mint leaves for sauteing and garnishing
1 1/2 Cups Rice ( I have used regular rice in this recipe )
3 Cups Water

Method :

Grind all the given ingredients in "To grind" to a fine paste and keep aside.

Break eggs and add it to a bowl.

Add little salt and turmeric powder to the eggs.

Beat well using fork and pour it on a tawa to prepare omelette.

Once both the sides gets cooked, remove from the tawa and cut into pieces. Keep aside.

Heat oil in heavy bottom pan or cooker and add the slitted green chillies along with mint leaves.

Saute and add the ground paste.

Cook till the raw smell of masala goes off.

Now add the turmeric powder followed by chilli powder and the required amount of salt.

Saute it for couple of minutes and add the omelette pieces.

Mix well and cook it for a minute.

Add the measured amount of water and let it boil.

Meanwhile, wash and drain the water from the rice.

Add the rice to the boiling water, mix well and simmer the flame.

Cover the pan or cooker with an aluminum foil and place an iron pan on top of it.

Cook it for 15 - 20 mins or till the rice gets cooked.

Once done, garnish with mint leaves and switch off the flame.

Keep aside for 5 - 10 minutes and serve hot.

Serving Options :

Serve hot with any varieties of Raita.

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