Dimer Pulao

1. 1

   Step 1

   • a.Prepare Rice and Eggs
   • b.Wash the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes.
   • c.While the rice is soaking, place the eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10 minutes to hard-boil.
   • d.Immediately transfer the boiled eggs to an ice bath or run under cold water to stop the cooking process. Peel the eggs and gently make a few shallow slits on their surface with a knife. This helps them absorb flavor.
2. 2

   Step 2

   • a.Fry Onions for Beresta
   • b.Heat the vegetable oil in a heavy-bottomed pan or Dutch oven over medium-high heat.
   • c.Add half of the thinly sliced onions to the hot oil. Fry, stirring frequently, for 8-10 minutes until they are deep golden brown and crispy. Be careful not to burn them.
   • d.Remove the fried onions (beresta) with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside for garnish.
3. 3

   Step 3

   • a.Sauté Eggs and Prepare Pulao Base
   • b.Carefully pour out the excess oil from the pan, leaving approximately 2 tablespoons. Add the ghee and let it melt over medium heat.
   • c.Add the peeled, slit eggs to the pan. Sprinkle with a pinch of turmeric and red chili powder. Sauté for 2-3 minutes until the eggs are lightly golden and blistered. Remove and set aside.
   • d.In the same pan, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they release their aroma.
   • e.Add the remaining half of the sliced onions and cook for 5-6 minutes until they become soft and translucent.
   • f.Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
4. 4

   Step 4

   • a.Cook the Pulao
   • b.Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 30 seconds.
   • c.Drain the soaked rice completely and add it to the pan. Gently stir and sauté the rice for 2 minutes, ensuring the grains are well-coated with the spices without breaking them.
   • d.Pour in 3 cups of hot water. Add the salt and sugar, stirring gently to combine. Bring the mixture to a vigorous boil.
   • e.Once boiling, carefully place the sautéed eggs into the rice mixture.
5. 5

   Step 5

   • a.Simmer and Rest
   • b.Reduce the heat to the absolute lowest setting. Cover the pan with a tight-fitting lid. To trap steam effectively, you can place a clean kitchen towel under the lid.
   • c.Let the pulao cook undisturbed for 15-18 minutes, or until all the water has been absorbed and the rice is cooked through.
   • d.Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for allowing the grains to firm up and become fluffy.
6. 6

   Step 6

   • a.Garnish and Serve
   • b.Remove the lid and gently fluff the rice with a fork to separate the grains.
   • c.Sprinkle the garam masala powder, freshly chopped coriander leaves, and the crispy fried beresta over the top.
   • d.Serve the Dimer Pulao hot, accompanied by a side of cucumber raita or a simple salad.

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