- For the pilau rice, preheat the oven to 170 ° C. Rinse the rice several times until the water runs clear. Heat the ghee in a saucepan with a tight-fitting lid over medium heat. Add the onion and cook, 5 to 6 minutes or until tender. Add the drained rice and stir to coat with ghee. Add the rest of the ingredients and 750 ml (3 cups) of water and mix to combine well. Bring to a boil, then cover, put in the oven and put in the oven for 20 minutes.
- Meanwhile, for the sauce, add the spices to a dry pan and grill for 1 minute over medium heat. Add the ghee, then the ginger, garlic and green pepper and stir until fragrant. Add the tomato passata, cream, salt and sugar and simmer for 15 minutes or until thickened and reduced to a nice gravy consistency. Stir in the lemon juice.
- For turmeric eggs, choose a pot where you can put the eggs in a single layer (or do it in two batches). Add enough water to cover the eggs and bring to a boil (you don’t want the eggs to be in the pan at this point). Using a needle, pin or sharp skewer, prick the eggs on the wider end to allow air to escape. Gently add the eggs to the simmering water with a spoon so that they do not hit the bottom and do not crack. Cook for exactly 7 minutes, gently stirring the eggs every 30 seconds to center the yolk. Remove the eggs and immediately put them in a large bowl of ice water to stop cooking. Let stand 10 minutes, then peel under cold running water.
- Heat a small skillet over medium heat. Add the peanut oil, then the crushed garlic and stir until the garlic is golden. Remove and discard the garlic, then add the turmeric and salt and stir to combine well. Add the eggs and gently move around the pan to coat the eggs evenly in the turmeric oil. Cook until the eggs turn a brownish orange color.
- Using a fork, stir the rice pilau and serve with the eggs and the sauce.
Adam Liaw cooks, laughs and explores culture with some of Australia’s most beloved in The Cook Up With Adam Liaw.
Photograph by Adam Liaw.