Name: Schezwan Veg and Egg pulav recipe by Ankita (Harshita) Tahilramani at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Basmati Rice -2 cups; Boiled Eggs -5; Oil 1 tablespoon; Chopped Onion -2; Chopped tomato 1; Chopped cabbage -1/2 of the ball; Chopped carrot- 2; Chopped capsicum -2; Potato -1; Green chilli - 2; Ginger - Garlic paste - 1 tablespoon; Funfood's Schezwan sauce - 1 teaspoon; Coriander leaves for garnishing; Mustard seeds + Cumin seeds -1 teaspoon; Everest Shahi Briyani Masala -1/2 teaspoon; Dry Coriander Powder -1/2 teaspoon; Red chilli powder- 1/2 teaspoon; Salt to taste; Milk -2 cups; Water -1 cup

ABOUT Schezwan Veg and Egg pulav RECIPE

Schezwan veg and egg pulav is litte different as it includes one of the main ingredients as milk! Generally we cook pulav briyani or rice using water. Whereas here I used half milk and half water portion to cook. Another speciality about this dish is, it is perfect side dish when guests knock at your doors! Blend of schezwan sauce, garlic and ginger paste makes yummy base gravy along with other vegetables and boiled eggs. This dish is combination of recipes from my mom and my own kitchen experiments. I love experimenting in my playground :sunglasses:

Ingredients Serving: 4

Basmati Rice -2 cups
Boiled Eggs -5
Oil 1 tablespoon
Chopped Onion -2
Chopped tomato 1
Chopped cabbage -1/2 of the ball
Chopped carrot- 2
Chopped capsicum -2
Potato -1
Green chilli - 2
Ginger - Garlic paste - 1 tablespoon
Funfood's Schezwan sauce - 1 teaspoon
Coriander leaves for garnishing
Mustard seeds + Cumin seeds -1 teaspoon
Everest Shahi Briyani Masala -1/2 teaspoon
Dry Coriander Powder -1/2 teaspoon
Red chilli powder- 1/2 teaspoon
Salt to taste
Milk -2 cups
Water -1 cup

Instructions

Soak Basmati rice in water for 30 minutes.
Boil 5 eggs in one pan, and keep them aside for further use.
Finely chop all the vegetables (Capsicum,carrot,onion,tomato, cabbage).
Take 1 inch ginger piece and 15-16 cloves of garlic and make it's paste in small mixture.
Heat 1 tablespoon oil in your cooker. Add mustard seeds then cumin seeds into it.
Now add ginger-garlic paste into it. Let it's color change to light brown.
Now add chopped onions and let it saute till it turns pink.
Add remaining vegetables ( carrot,capsicum,cabbage,tomato) let them cool till it leaves oil.
Now add schezwan sauce, salt, red chilli powder, dry coriander powder, Everest Shahi Briyani Masala.
Continuously mix the gravy for 2 minutes
Now add 1 bowl water portion and 2 bowl milk portion. Allow it to come to boil.
Now add soaked basmati rice into pressure cooker.
Close cooker's lid and allow it to blow 2 whistles and then turn off the gas.
Now wait till cooker cools down so that lid opens easily.
Now cut boiled eggs into two halves.
Put few egg pieces in bottom of pulav and few in the middle.
Again close the lid and allow it to rest for 5-10 minutes.
Your ultimate yummy schezwan veg and egg pulav is ready.
Garnish it with fresh coriander leaves.

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