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From ARRSEpedia

Egg Pulao

Ingredients

Eggs 10
Rice 4 lb
Ghee (or butter) 8 oz
Chillies 1 oz
Tumeric 1 tsp
Coriander 1 oz
Salt to season

Method

1. Hard boil eggs and cut into ½ inch pieces.
2. Pick and wash the rice. Cook as for recipe A under [[1]].
3. Wash and finely chop the coriander. Shred chillies.
4. Heat the ghee (or butter) to a blue haze. Add the rice, eggs, salt and tumeric and fry together, stirring frequently, until thoroughly heated.
5. Turn into a serving dish, fluff up with a fork, sprinkle with powdered coriander and shredded chillies.

Note: This is a suitable dish for using left over rice and cooked eggs of any kind.

See other Recipes from the Brigade of Gurkhas