Methi poha and egg pulao by chef Saransh Goila

 Methi poha and egg pulao by chef Saransh Goila

Wondering what to eat for breakfast? Founder of Mumbai’s popular Goila Butter Chicken, chef Saransh Goila has something for you. “This recipe is inspired by a competition that I had taken part in about nine years back called 'Maha Challenge', where I was given poha as a key ingredient to make a recipe around. Of course, I didn’t want to make the usual Kanda poha. I think during lockdown everyone has poha at homes and can actually create something new out of it,” he says.  

Ingredients

- Pressed rice (poha) 2 cups

- Methi/Palak – 2 cups (if you don’t have greens, use potato or any mixed veggies)

- Eggs – 2 (boiled)

- Tomato – 2
- Onion - 2

- Ginger-garlic paste 1 tablespoon

- Lemon 1

- Yoghurt 1/4 cup

- Mint or coriander leaves – 20 nos.

- Green chillies - 4-5

- Salt to taste

- Cumin – 1 tsp

- Turmeric powder 1/2 teaspoon

- Garam masala powder 1/2 teaspoon

- Coriander powder – 1 teaspoon

- Ghee - 2 tablespoons

Method

- Keep the poha in a colander and pour water over it to moisten it, add salt and soak for not more than 3 minutes, and then strain. Set aside. Place methi or palak in a bowl, add salt and water and let it soak.

- Chop all the vegetables into small pieces and keep aside. Slice the eggs and keep aside.

- Heat ghee in a pan.

- Add cumin, onion, green chilli and ginger garlic paste and fry until golden brown.

- Now add the tomatoes with all the spiced powders to this. Once the tomatoes soften, add methi.

- Whisk yoghurt and add to this mixture on a low flame (to avoid curdling).

- Now add salt to taste. Mix it well and simmer for 3-4 minutes.

- Top it with up soaked poha. Now cover it with eggs, mint and coriander. Put the lid on and let it simmer for 5 minutes.

- Remove the lid, let it cool for 10 minutes and then open the pulao by mixing it like a biryani. Handle gently. Squeeze some lemon from the top.

- Serve hot with a side of raita or chutney.