Egg Pilau Recipes

Steps:

• Wash rice thoroughly; drain.
• Place chicken stock and salt in a deep pot; heat to boiling point.
• Add rice slowly. Cook, covered for 20 minutes, or until rice is tender. The rice should absorb all of the liquid.
• Add seasonings, butter, and slightly beaten eggs.
• Beat 2 minutes, serve at once.

Steps:

• Thoroughly rinse the rice until the water looks completely clear. Drain, then tip into a large pan of salted water. Bring to the boil and cook for 6 mins until just tender, but check after 5 mins. Drain well, cool and chill.
• Heat the oil in a large wok and fry the spices until they start to pop. Add the onions, then cook, stirring frequently, until the onions are tender and golden. Stir in the turmeric and chilli, and cook for 1-2 mins more. Cool.
• TO BARBECUE: Heat the wok over the coals and, when the onions are sizzling, add the rice and cook, turning until heated through. If the embers are starting to die down a bit, cover the wok with a lid or the wok with a lid or foil to keep in the heat.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the aubergines in a roasting tin, drizzle over the oil and some seasoning, then toss them together. Roast for 20 mins until tender and golden brown, turning once or twice.
• Meanwhile, rinse the rice, then soak in cold water for 5 mins. Heat the butter in a pan over a low heat, add the onion and cook gently for 8 mins until softened. Drain the rice and add to the pan, stirring to coat in the butter. Cook for 2-3 mins, then spoon in the curry paste, stir, and let it sizzle. Pour over the hot stock, bring to the boil, then cover and turn the heat down to the lowest setting. Cook for 15 mins, then turn off the heat and let the rice steam for 10 mins - don't lift the lid.
• Bring a large pan of water to the boil and poach the eggs, 2 at a time, then drain well. Stir the aubergines through the rice, squeeze over the lemon juice, then taste for seasoning. Divide the pilaf between plates and top with a poached egg, cashew nuts and mint leaves. Serve with a dollop of yogurt.

Steps:

• Mix the rice and lentils in a bowl. Cover with cold water and soak for 15 mins.
• Meanwhile, for the curry, heat the oil in a wok or medium saucepan, then toss in the mustard seeds followed by the curry leaves. Once the leaves have stopped spluttering, reduce the heat and add the onions and ginger. Fry over a medium heat for about 10 mins until golden.
• Stir in the turmeric and chilli powder and cook for a few more secs. Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins, then cool under cold running water before peeling and halving. Add to the curry and cover with a tight-fitting lid.
• To cook the pilau, heat the oil in a pan and cook the onions, ginger and chillies until softened - about 10 mins. Drain the rice and lentils and add to the onions along with the bay leaves.
• Pour over enough water to cover the rice and lentils by a depth of 3cm - about 600ml. Simmer, uncovered, until tender and the cooking liquid has been absorbed.
• Stir the coriander into the curry and fluff up the rice. Serve with mango chutney, yogurt and naan, if you like.

Steps:

• In a large saucepan, heat butter over medium-high heat. Add rice and noodles; cook and stir for 3-4 minutes or until noodles are lightly browned. Stir in broth; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley.