Egg Omelette Peanut Pilaff

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Today I am going to share a pilaff preparation which is light on spices and takes less time to get prepared. I came across this beautiful recipe in a recipe book by Martha Day. I have tried to re create it with few variations. I would suggest you to try this recipe for once as I believe that you would definitely like it.

So, lets start with the recipe to make Egg Omelette Peanut Pilaff.

Ingredients

Basmati rice 2 cups

Chicken / vegetable stock 4 cups

Eggs 6

Roasted peanut ¼ cup

Onion ½ cup finely chopped

Garlic 3 or 4 cloves finely chopped

Capsicum diced to small pieces ¼ cup

Red bell pepper diced to small pieces ¼ cup

Yellow bell pepper diced to small pieces ¼ cup

Black pepper coarsely crushed 1 tbsp + 1 tsp or as per taste

Soya sauce ½ tbsp

Salt as per taste

Sunflower oil 2 tbsp + 4 or 5 tsp

Procedure

  • Wash clean the rice and soak in water for 20 to 30 minutes. Then, strain out and let it dry for some time
  • Heat 2 tbsp oil in a deep bottom cooking vessel at medium high flames. Once the oil is hot, add the garlic and saute for few seconds
  • Then, add onion, red, yellow and green bell peppers and stir fry the veggies for about 2 minutes or until crunchy but not fully cooked
  • Next, add rice and stir and mix with the veggies. Stir and fry the rice for ½ a minute and then add the stock, salt and 1 tbsp crushed black pepper and give it a good mix. Increase the flames to maximum
  • Cook the rice uncovered at maximum flames until the stock starts boiling
  • Once the stock starts boiling, give it one gentle stir and cover. Reduce the flames to minimum and cook the rice covered for 8 to 10 minutes or until no extra liquid is seen in top
  • While the rice is getting cooked, heat a frying pan at medium flames and add 2 tsp oil and spread it all over the pan
  • Break 2 or 3 eggs in a bowl at a time, depending upon the size of your frying pan. Add salt as per your taste and ¼ tsp of black pepper and beat to make it smooth
  • Add the eggs to the frying pan and tilt the pan slightly from all sides such that the egg evenly spread throughout the pan to form a thin omelette and fry from both sides by flipping it
  • Take out the omelette on a flat surface and roll it out. Cut the omelette roll to 1 and ½” pieces
  • Same way, fry the other omelette and make omelette roll pieces and keep ready
  • now, check the rice. Once the extra liquid is soaked in, add the soya sauce, peanuts and give it a light mix
  • cover and cook at minimum flames for 2 to 3 minutes and then switch off the flames. . Add the omelette roll pieces to the rice and gently mix such that the roll is in tact
  • Take out the rice in a serving plate and then serve hot along with some kebab or tikka. Enjoy egg omelette peanut pilaff with family and friends.

3 thoughts on “Egg Omelette Peanut Pilaff

    • Thanks a lot for stopping by my space and spending some of your precious time to go through the recipe. I’m glad that you liked the recipe. Including the eggs indeed add more flavour and protein to the dish. In addition, it is an interesting and unique way to add omelette roll to a pilaff dish.
      It’s one of the simplest and less spicy pilaff amongst all the varieties that I have made till now. You can try this recipe in your kitchen and I really think that you will like it. Thanks again for your kind words of appreciation ❤️🙏

      Liked by 1 person

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