Egg Pulao

Photo of Egg Pulao
Prep Time
15 min.
Cook Time
30 min.
Yield
2
Recipe by:

Egg pulao is a flavorful and easy-to-make rice dish that combines rice, eggs, and aromatic spices. Perfect one pot lunch recipe to make on a busy day.

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Ingredients

4 Eggland's best eggs

1 cup Basmati rice

2 cups water, to boil the eggs

1 tablespoon ghee

1 bay leaf

3 cloves

1 cinnamon stick

1 star anise

2 cardamom pods

1 teaspoon ghee or clarified butter

1/2 large red onion, thinly sliced

1/2 medium tomato, chopped

2-3 green chilies, crushed

1/4 teaspoon turmeric powder

1 tablespoon ginger-garlic paste

1/2 teaspoon paprika or red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon coriander power

1/2 teaspoon salt

1/3 cup yogurt

2 cups water

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Preparation

  1. In a saucepan, add water and bring it to a rolling boil. Add the eggs and cook for 10-12 minutes. Once done, transfer the eggs to ice-cold water.
  2. After they have cooled, peel the eggs and make a few vertical slits without cutting them completely.
  3. Heat a skillet, add ghee, 1/4 tsp turmeric powder, chili powder, and salt. Add the boiled eggs and toss them well for 2-3 minutes. Remove the eggs and set them aside.
  4. Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then set it aside.
  5. In a medium pot, heat ghee over medium heat. Add the bay leaf, cloves, cinnamon stick, star anise, and cardamom pods. Sauté for a minute.
  6. Add the sliced onions and sauté until they turn golden brown, about 5-7 minutes.
  7. Add the ginger-garlic paste and green chilies to the onions. Cook for a couple of minutes until the raw smell disappears.
  8. Next, add the chopped tomatoes, 1/2 tsp turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften, then add the yogurt and cook until the oil starts to separate.
  9. Pour in the water and bring the mixture to a rolling boil. Once boiling, add the soaked Basmati rice and the spiced boiled eggs. Then, reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes, or until the rice is fully cooked and the water is absorbed.
  10. Once done, garnish the egg pulao with freshly chopped cilantro and a squeeze of lemon juice.
  11. Serve hot with raita and enjoy.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Cup
Calories 289
Fat 13.7g
Saturated Fat 5.3g
Cholesterol 359mg
Sodium 864mg
Carbohydrates 25.6g
Dietary Fiber 3.1g
Protein 16g