Masoor Pulao topped with Boiled Egg Slices
Masoor Pulao topped with Boiled Egg Slices

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, masoor pulao topped with boiled egg slices. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Masoor Pulao topped with Boiled Egg Slices is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Masoor Pulao topped with Boiled Egg Slices is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook masoor pulao topped with boiled egg slices using 15 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Masoor Pulao topped with Boiled Egg Slices:
  1. Get 1/2 cup Masoor soaked
  2. Get Slices Boiled Egg
  3. Get 1 Tomato medium
  4. Make ready 1 cup Basmati rice
  5. Get 4-5 cloves Garlic
  6. Take 1 Ginger inch piece
  7. Prepare 3 tablespoons Oil
  8. Prepare 1 teaspoon Cumin seeds
  9. Make ready 2 Onions chopped medium
  10. Get 1 teaspoon Turmeric powder
  11. Make ready leaf Bay
  12. Prepare 2 tablespoons Garam masala powder
  13. Take to taste Salt
  14. Make ready 2 coriander leaves chopped tablespoons
  15. Get Fried Onion Rings for the garnishing
Instructions to make Masoor Pulao topped with Boiled Egg Slices:
  1. Grind green chillies, garlic and ginger to make a fine paste. Heat the oil in a pressure cooker and add cumin seeds. When it starts spluttering add chopped onions and fry those till transculent. Add the green chilli-garlic paste chopped tomato bay leaf and saute for two minutes.Add the masoor and saute for a minute.
  2. Add rice, turmeric powder, garam masala, salt and saute for a minute. Add two cups boiled water, cover and pressure cook it till three whistles.Topped Masoor pulao with boiled Egg slices. Garnish with chopped coriander leaves and fried Onion rings.

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