EGG PULAO COOKING RECIPE

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Egg Pulao Recipe

 

Ingredients

  • Protein: 8-10 Hard-boiled eggs (peeled)

  • Rice: 2 cups Basmati rice (washed and soaked for 20 mins)

  • Aromatics: 1 large Onion (finely chopped), 1 Tomato (chopped), 3-4 Green chilies (sliced), 1 tbsp Ginger-Garlic paste

  • Whole Spices: Cumin seeds, Star anise, Green cardamom, Cloves, Bay leaves, Cinnamon stick, Dried red chilies

  • Powdered Spices: Salt (to taste), Turmeric powder, Red chili powder, Garam masala or Biryani masala

  • Garnish: Fresh Coriander leaves (chopped)

  • Liquid: Oil/Ghee for cooking, 3-4 cups Water

Cooking Steps

  1. Prep the Eggs: In a pan with a little oil, add the boiled eggs. Sprinkle with a pinch of salt, turmeric, and red chili powder. Sauté until the eggs have a golden, slightly crispy exterior. Remove and set aside.

  2. Sauté Whole Spices: In a large pot or handi, heat oil or ghee. Add the whole spices (cumin, star anise, cardamom, cloves, cinnamon, bay leaves, and dried chilies). Fry for a few seconds until fragrant.

  3. Aromatics & Base: Add the chopped onions and green chilies. Sauté until the onions turn translucent. Stir in the ginger-garlic paste and cook for another minute.

  4. Masala Base: Add the chopped tomatoes along with salt, turmeric, red chili powder, and garam masala. Cook until the tomatoes soften and the oil starts to separate from the masala.

  5. Combine: Gently stir the fried eggs into the masala base to coat them evenly.

  6. Add Rice & Water: Add the soaked basmati rice and pour in the water. Top with a generous handful of chopped coriander leaves.

  7. Simmer: Give it a gentle stir to ensure everything is mixed without breaking the rice grains. Cover with a tight lid.

  8. Cook & Serve: Cook on low heat until the rice is fluffy and the water is completely absorbed. Let it rest for 5 minutes before fluffing with a fork.

Tip: Serving this with a side of cool cucumber raita (yogurt dip) 

perfectly balances the spices!



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