Peshawari Anda Kabili Pulao

Ingredients

• 4 boiled eggs, peeled
• 2 cups basmati rice, soaked 30 minutes
• 1 carrot, julienned
• 1/4 cup raisins (kishmish)
• 1/4 cup sliced almonds
• 1 onion, sliced
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 2 green cardamoms
• 1 cinnamon stick
• 1 tsp sugar
• 1 tsp salt
• 3 cups water
• Fresh coriander for garnish

Method

1. Heat oil or ghee and fry the onion until golden; remove half for garnish.
2. Add cumin seeds, cardamoms and cinnamon; fry for 30 seconds.
3. Add the carrot, raisins and almonds; fry for 2 minutes.
4. Add the drained rice, sugar and salt; stir gently for 1 minute.
5. Pour in the water, bring to a boil, then cover and cook on low heat for 20 minutes.
6. Rest the pulao for 5 minutes without opening the lid.
7. Fluff the rice gently and top with the boiled eggs.
8. Garnish with the reserved fried onion and coriander; serve hot.