Egg Pulao Recipe
Egg Pulao is a simple yet flavorful one-pot meal that combines fragrant basmati rice with spices, fresh herbs, and hard-boiled eggs. It’s perfect for a quick lunch or dinner, offering a delicious mix of textures and flavors. The eggs are fried until slightly crispy, adding a delightful richness to the pulao, while the rice is cooked with aromatic spices to enhance the dish’s flavor profile. Serve it with a cooling raita, such as Burani Raita or Beetroot Raita, and a side of roasted papad for a complete, satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs (hard-boiled) | 12 |
| Ghee | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Whole Black Peppercorns (freshly crushed) | 1/4 teaspoon |
| Green Chillies | 4 |
| Garlic | 12 cloves |
| Ginger | 2-inch piece |
| Basmati Rice (soaked for 45 mins) | 3 cups |
| Onions (finely sliced) | 1 cup |
| Tomato (finely sliced) | 1 cup |
| Curd (Yogurt, whisked well) | 3/4 cup |
| Green Chillies (slit) | 3 |
| Mint Leaves (chopped) | 1/4 cup |
| Coriander Leaves (chopped) | 1/4 cup |
| Lemon Juice | 1 |
| Water | As required |
| Cumin Seeds | 1 1/2 teaspoons |
| Cardamom Pods | 6 |
| Bay Leaves | 2 |
| Cinnamon Stick | 2-inch piece |
| Star Anise | 1 |
| Turmeric Powder | 1/2 teaspoon |
| Whole Black Peppercorns | 8 |
| Ghee (or oil) | 3 tablespoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 16 g |
| Carbohydrates | 60 g |
| Fat | 18 g |
| Saturated Fat | 6 g |
| Fiber | 3 g |
| Sodium | 540 mg |
| Sugar | 4 g |
Preparation Time
| Step | Time |
|---|---|
| Prep Time | 50 minutes |
| Cook Time | 20 minutes |
| Total Time | 70 minutes |
Instructions
Step 1: Fry the Eggs
- In a large pan, heat 1 tablespoon of ghee over medium heat.
- Add the boiled eggs to the pan and sprinkle red chilli powder and freshly crushed black pepper on top.
- Fry the eggs until they are lightly browned and slightly crisp. This should take around 5-7 minutes.
- Once done, remove the eggs from the pan and set them aside for later use.
Step 2: Prepare the Pulao
- In another deep-bottomed pan or handi, heat 3 tablespoons of ghee (or oil) over medium heat.
- Add cumin seeds, cardamom pods, cinnamon stick, black peppercorns, bay leaves, and star anise. Fry for a few seconds until the cumin seeds crackle and release their aroma.
Step 3: Prepare the Spice Paste
- While the spices are frying, in a grinder, combine the green chillies, garlic, and ginger to make a coarse paste.
- Once the spices in the pan are fragrant, add this paste to the pan and sauté for about a minute until the raw smell of garlic and ginger disappears.
Step 4: Cook the Onions and Tomatoes
- Add the finely sliced onions to the pan and sauté them until they just begin to turn golden. Be careful not to overcook or burn them, as this can result in a bitter taste.
- Next, add the finely sliced tomatoes and slit green chillies. Cook until the tomatoes become soft and mushy, stirring occasionally.
Step 5: Add Yogurt and Herbs
- After the tomatoes are cooked down, reduce the heat slightly and stir in the whisked yogurt. This step helps in creating a creamy base for the pulao.
- Mix everything well and continue to cook until the yogurt is fully combined with the spices and other ingredients.
- Add salt to taste, along with the chopped mint leaves, coriander leaves, and lemon juice. Stir to combine, allowing the flavors to blend for about 1 minute.
Step 6: Add Rice and Eggs
- Drain the soaked basmati rice and gently add it to the pan. Mix carefully to coat the rice with the spice mixture without breaking the grains.
- Take the fried eggs, and using a knife, make a small slit in each one to allow the flavors to penetrate.
- Add the eggs to the pan along with enough water to cook the rice (typically 1.5 times the amount of rice). Bring the mixture to a boil over medium heat.
Step 7: Cook the Pulao
- Once the water comes to a boil, lower the heat and let the pulao simmer. Cook until about 80% of the water has evaporated, and the rice is almost cooked.
- Cover the pan with a lid and reduce the heat to low. Let the rice steam for an additional 15-20 minutes, or until the rice is fully cooked and the water has completely absorbed.
- Once done, gently fluff the rice with a fork to avoid breaking the grains.
Step 8: Rest and Serve
- Allow the pulao to rest, covered, for a few minutes to let the flavors meld together.
- Serve your delicious Egg Pulao hot, garnished with additional coriander or mint leaves if desired.
Serving Suggestions
Egg Pulao is best served with a cooling raita and some crispy roasted papad. You can pair it with:
- Burani Raita: A yogurt-based dip flavored with garlic, ideal for balancing the spices of the pulao.
- Beetroot Raita: For a colorful and refreshing contrast.
- Roasted Papad: Adds a crispy element to the meal, completing the textural balance.
This simple Egg Pulao makes a perfect one-pot meal that is both wholesome and packed with flavor. Whether for a busy weeknight or a special family meal, this dish is sure to be a hit!
