Egg Pulao Recipe 🥚🍚
Overview:
Make and share this delicious Egg Pulao recipe, perfect for a satisfying One Dish Meal! This aromatic dish combines the goodness of eggs with flavorful spices and tender vegetables, all cooked to perfection. Ready in just 45 minutes, it’s a delightful option for Lunch or Snacks, blending the rich flavors of Indian and Asian cuisine.
Nutritional Information:
- Calories: 393.5 per serving
- Fat Content: 14.4g
- Saturated Fat: 2.6g
- Cholesterol: 141.3mg
- Sodium: 62.4mg
- Carbohydrates: 55.7g
- Fiber: 5.2g
- Sugar: 4.3g
- Protein: 11g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | Basmati Rice |
| 1 | Onion |
| 1 | Tomatoes |
| 4 | Eggs (hard-boiled) |
| 1 | Cumin Powder |
| 1 | Coriander Powder |
| 1 | Red Chili Powder |
| 2 | Turmeric Powder |
| 2 | Garam Masala Powder |
| 1/4 | Coconut Milk Powder |
| 1/4 | Salt |
| 2 | Potatoes |
| 1/2 | Coriander Leaves |
| 3/4 | Green Peas |
Instructions:
- In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
- Add tomatoes and cook until softened, stirring continuously.
- Add ginger-garlic paste and sauté for 2 minutes.
- Add a little water (about 1/8 cup) to deglaze the pan.
- Add all the powdered spices (cumin, coriander, red chili, turmeric, garam masala).
- Fry the spices for 2 minutes until fragrant.
- Stir in the coconut milk powder and mix well.
- Add green peas and chopped coriander leaves.
- Season with salt, just enough for the mixture and the rice.
- Pour in 2 1/2 cups of water and stir once.
- Bring the mixture to a boil.
- Rinse the basmati rice under running water until the water runs clear. This helps remove excess starch.
- Add the rinsed rice to the boiling pot, stirring gently to combine.
- Cook the rice, partially covered, until all the water has been absorbed and the rice is almost done.
- Reduce the heat to a simmer.
- Carefully add the quartered potatoes on top of the rice.
- Arrange the shelled hard-boiled eggs on top of the potatoes.
- Cover the pot with a tight-fitting lid and let it cook on low heat for 10 minutes.
- After 10 minutes, remove from heat and let it rest for 5 minutes, keeping the lid on.
- Gently fluff the rice with a fork to mix in the potatoes and eggs.
- Serve hot and fragrant Egg Pulao with a side of fresh salad, cool yogurt, and crispy papadams!
Tips:
- For extra flavor, you can toast the rice lightly in a dry skillet before rinsing.
- Adjust the spice levels according to your preference.
- Adding a dash of lemon juice before serving can enhance the flavors.
- Garnish with fresh cilantro leaves and a sprinkle of garam masala for a vibrant presentation.
- This Egg Pulao makes for a hearty meal on its own, but you can also pair it with cucumber raita or pickles for a complete dining experience.
Serving Suggestions:
This Egg Pulao recipe yields approximately 6 servings, making it perfect for a family meal or gathering with friends. The combination of tender rice, aromatic spices, and protein-packed eggs ensures a satisfying and flavorful dish that will have everyone asking for seconds! Whether enjoyed for lunch, dinner, or a potluck feast, this Egg Pulao is sure to be a hit. Serve it piping hot alongside your favorite accompaniments, and watch as the flavors transport you to a culinary journey through India and Asia. Enjoy the rich aroma and delicious taste of this Egg Pulao—it’s a true delight for the senses! 🌟🍳🍚
