Egg Pulao Recipe
Egg Pulao, an easy Pulao recipe which you can make for your weeknight dinner. Serve it with raita of your choice and a roasted papad for your weeknight dinners.
Egg Pulao is a delicious spicy preparation of seared eggs cooked with rice and aromatic spices. Egg pulao can be served with raita or even any spicy curry of your choice. This recipe is an ultimate meal to be enjoyed with family on weekends.
If you want the pulao to be more or less spicy adjust the hotness accordingly. Furthermore, Egg Pulao can be cooked in a jiffy when you have sudden guest at home for a meal.
If you like this recipe, you can also try other Pulao Recipes that you can make in your kitchen:
For frying eggs
- 12 Whole Eggs , hard-boiled
- 1 tablespoon Ghee
- 1 teaspoon Red chilli powder
- 1/4 teaspoon Whole Black Peppercorns , freshly crushed For paste
- 4 Green Chillies
- 12 cloves Garlic
- 2 inch Ginger For pulao
- 3 cups Basmati rice , soaked for 45 mins
- 1 cup Onions , finely sliced
- 1 cup Tomato , finely sliced
- 3/4 cup Curd (Dahi / Yogurt) , whisked well
- 3 Green Chillies , slit
- 1/4 cup Mint Leaves (Pudina) , chopped
- 1/4 cup Coriander (Dhania) Leaves , chopped
- 1 Lemon juice
- Water , as required
- 1-1/2 teaspoon Cumin seeds (Jeera)
- 6 Cardamom (Elaichi) Pods/Seeds
- 2 Bay leaves (tej patta)
- 2 inch Cinnamon Stick (Dalchini)
- 1 Star anise
- 1/2 teaspoon Turmeric powder (Haldi)
- 8 Whole Black Peppercorns
- 3 tablespoon Ghee , or oil
- Salt , to taste
How to make Egg Pulao Recipe
To begin making the Egg Pulao recipe, we will firstly fry the eggs. In a pan, heat 1 tablespoon of ghee and add the boiled eggs.
Add red chilli powder and toss well. Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp. Keep them aside.
The next step is to make the pulao. Take another deep bottom pan or handi, heat ghee or oil.
Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds till the cumin seeds crackle.
Meanwhile, add green chilli, garlic and ginger in a grinder and make a paste.
Once the cumin seeds crackle, add the ground coarse paste of green chili, garlic, ginger and saute for a minute.
Add onions and fry until it just starts picking up the golden color. Do not over-fry the onions.
Add sliced tomatoes, slit green chilies and cook until the tomatoes are mushy. Add turmeric and mix everything properly.
After 2 minutes, add in the whisked yogurt and stir until the yogurt is well combined with the spices.
Add salt, chopped mint, lemon juice and coriander leaves. Cook for half a minute.
Add soaked and drained rice and gently mix it. Give a slight slit to the fried eggs and add it along with the water. Bring it to a boil and cook until 80% of the water dries up.
Cover and simmer until done. (Approximately for 15 to 20 mins)
Gently fluff up the rice using a fork. Cover, let it rest for few minutes and Egg Pulao is ready to be served.
Farrukh is microbiologist by qualification, a Naturopath and homemaker by choice. She is a Recipe Developer, Food Stylist and self-taught Food Photographer and blogs at "Cubes N Juliennes". The journey of food blogging so far has been passionate to the core of it. She puts her best effort in not only creating recipes but also capturing them in drool worthy shots which mesmerize you to drop your jaws. That quite justifies her belief in the axiom “You eat with your eyes first”. She keeps herself busy in cooking, styling, clicking and processing all day long. Farrukh’s blog “Cubes N Juliennes” has been awarded the prestigious award of “Best Recipe Blog” by the Food Blogger Association of India in 2013 and then a runner up award in 2014.