Egg Pulao | Video

Egg pulao. Aromatic spices and golden basmati rice add extra flavor to this classic one pot meal. This is officially my new favorite way to cook quick and easy weeknight meal. Just look at that fluffy rice – you’ll definitely want this dish on your dinner table.

There’s something so satisfying and comforting about a delicious bowl of rice. And its “quick cooking” nature is what makes it the perfect base for weeknight meals. This humble grain proves the fact that you don’t need to spend hours in the kitchen to create an impressive dish that everyone will love.

In fact, behind every delicious dish, there’s a myriad of trials and errors to bring you the best version of the recipe. And here’s the best egg pulao recipe that’s going to make your weeknight dinners more delicious.

One pot egg pulao for busy weeknights

To begin with, hard boil eggs. Peel them and toss in a spicy mixture of ground turmeric and red chili powder. Season with salt. Shallow fry until the eggs turn brown on all sides.

Now, to make the pulao, start with frying a few whole spices followed by sauteing onions and ginger garlic paste. Then, sauté tomatoes until they are mushy, and add a light touch of spices with ground turmeric and garam masala. A few tablespoons of yogurt will make this pulao super flavorful and delicious.

To this mixture, you can add soaked rice along with lemon juice and salt. Cover with enough water, and let it simmer until rice turns fluffy. Delicious! Top this pulao with fried eggs and plenty of coriander (cilantro) leaves.

I love this egg pulao with raita and pappadums. Ready to dig in?

More one pot meal ideas:

• Chicken Pulao
• Five Color Pulao | Panchranga Pulao
• Tomato Pulao | Indian Street Food
• Easy Mushroom Pulao
• Vegetable Fried Rice Indian Style
• Thai Chicken Fried Rice
• Indonesian Fried Rice (Nasi Goreng)
• Egg Fried Rice Indian Style
• Indian Chicken Fried Rice – Restaurant Style
• Quick and Easy Ginger Capsicum Fried Rice
• One Pot Indian Chicken and Rice

Yield: 4

Egg Pulao | Video

Print

One pot spiced rice featuring fluffy basmati rice and eggs

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

Fry eggs:

• 4 eggs, hard boiled and peeled
• 1/4 teaspoon ground turmeric (turmeric powder)
• 1/2 teaspoon red chili powder
• Salt to taste
• Oil, to shallow fry

Ginger garlic paste:

• 3 garlic cloves
• 1” fresh ginger
• 2 large green chilies

Pulao:

• 2 cups basmati rice (soak for 20 minutes and drain)
• 1 tablespoon ghee
• 1” cinnamon stick
• 1/2 teaspoon cumin seeds
• 3 cardamom pods
• 1 bay leaf
• 3 cloves
• 1/2 cup chopped onions
• 1 large tomato, chopped
• 1/2 teaspoon ground turmeric (turmeric powder)
• 1/2 teaspoon garam masala
• 1/2 cup yogurt
• 1/4 cup chopped coriander (cilantro) leaves
• 2 tablespoons chopped mint leaves
• 3 cups water
• 2 tablespoons lemon juice
• Salt to taste
• Chopped coriander (cilantro) leaves, to garnish
• Raita, to serve (Recipe link just below this recipe)
• Pappadums, to serve

Instructions

FRY EGGS:

1. Place hard boiled eggs in a bowl. Sprinkle with ground turmeric and red chili powder. Season with salt. Toss to coat.Heat 2 tablespoons oil in a large frying pan over medium heat. Add eggs. Toss and fry until all sides are golden. Set aside.

GINGER GARLIC PASTE:

1. Place garlic, ginger and green chilies in a food processor. Process to a smooth paste. Set aside.

EGG PULAO:

1. To the same pan add ghee. Fry cumin seeds, cinnamon stick, bay leaf, cloves and cardamom pods for a few seconds. Add ginger garlic paste, and fry, stirring, for one minute or until fragrant. Add onions. Fry, stirring occasionally, for 2-3 minutes or until browned.
2. Add tomatoes. Cook, stirring, for 3-4 minutes or until mushy. Add ground turmeric and garam masala. Fry, stirring, for a minute. Stir in yogurt. Add coriander (cilantro) leaves and mint leaves. Stir to combine. Simmer for a minute.Mix in rice to coat it in the spices. Add water and lemon juice. Season with salt. Stir gently to combine. Bring to the boil. Cover pan with a tight-fitting lid. Reduce the heat to low and cook for about 10-15 minutes or until rice is tender and fluffy.
3. When rice is cooked, remove pan lid and top rice with fried eggs and chopped coriander (cilantro) leaves. Replace the lid and leave to stand for 10 minutes before serving.Serve with your favorite raita (Indian yogurt salad) and pappadums.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 402Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 198mgSodium 470mgCarbohydrates 48gFiber 4gSugar 7gProtein 13g

• Raita (Indian Yogurt Sauce)
• Pomegranate Raita
• Grapes Apple Mint Raita

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