Egg Pulao Recipe

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Preparation time

  • Total: Approximately 70 minutes
  • Preparation: 50 minutes
  • Cooking: 20 minutes

Ingredients

  • 12 Whole Eggs - hard-boiled
  • 1 tablespoon Ghee
  • 1 teaspoon Red Chilli powder
  • 1/4 teaspoon Whole Black Peppercorns - freshly crushed
  • 4 Green Chillies
  • 12 cloves Garlic
  • 2 inch Ginger
  • 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

Instructions

  1. To begin making the Egg Pulao recipe, we will firstly fry the eggs
  2. In a pan, heat 1 tablespoon of ghee and add the boiled eggs
  3. Add red chilli powder and toss well
  4. Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp
  5. Keep them aside
  6. The next step is to make the pulao
  7. Take another deep bottom pan or handi, heat ghee or oil
  8. Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds till the cumin seeds crackle
  9. Meanwhile, add green chilli, garlic and ginger in a grinder and make a paste
  10. Once the cumin seeds crackle, add the ground coarse paste of green chili, garlic, ginger and saute for a minute
  11. Add onions and fry until it just starts picking up the golden color
  12. Do not over-fry the onions
  13. Add sliced tomatoes, slit green chilies and cook until the tomatoes are mushy
  14. Add turmeric and mix everything properly
  15. After 2 minutes, add in the whisked yogurt and stir until the yogurt is well combined with the spices
  16. Add salt, chopped mint, lemon juice and coriander leaves
  17. Cook for half a minute
  18. Add soaked and drained rice and gently mix it
  19. Give a slight slit to the fried eggs and add it along with the water
  20. Bring it to a boil and cook until 80% of the water dries up
  21. Cover and simmer until done
  22. (Approximately for 15 to 20 mins)Gently fluff up the rice using a fork
  23. Cover, let it rest for few minutes and Egg Pulao is ready to be served
  24. Serve Egg Pulao along with Burani Raita, Beetroot Raita or any other Raita of your choice and a roasted papad for your everyday meal

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • Indian
  • Lunch
  • Eggetarian
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