Ingredients

• 10 - eggs, boiled and shelled
• 1/2 kg - raw rice or basmati rice
• 4 tbsp - oil
• 3 tbsp - ghee
• 2 tsp - chilli powder
• 3 - big onions, sliced finely
• 3 or 4 - green chillies, sliced lengthwise
• 2 tbsp - ginger garlic paste
• 2 - big tomatoes chopped
• 4 tbsp - coconut paste or 1 pack - coconut milk
• 1/2 cup - chopped fresh mint leaves
• 1/2 cup - chopped coriander leaves
• 1 cup - curd (yogurt)
• 1 tsp - turmeric powder
• 2 - bay leaves
• 4 - cloves
• 3 - small sticks of cinnamon
• 4 - cardamoms
• Salt to taste

How to Make Egg Pilaf (Palau)

• Wash the rice and soak in water for about 20 mins
• Heat oil and ghee in a suitable vessel or rice cooker and add the spices and bay leaves and fry for a few mins
• Now add the onions, ginger garlic paste and saute for some time
• Add the turmeric, mint leaves, coriander leaves and chilli powder and fry for a while
• Next add the chopped tomatoes and salt and keep on frying till the oil separates from the mixture
• Add the boiled eggs, curd, slit green chillies, coconut and salt and simmer for 5 mins
• Add 4 cups of water and bring to boil.
• Serve with curd chutney.
• Recipe Courtesy: Anglo-Indian Recipes