Egg Pulao Recipe
A eggetarian Indian recipe with whole eggs - hard-boiled, ghee, red chilli powder. Ready in 1h 10m, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
24 steps- 1
To begin making the Egg Pulao recipe, we will firstly fry the eggs
whole eggs - hard-boiled(12) - 2
In a pan, heat 1 tablespoon of ghee and add the boiled eggs
whole eggs - hard-boiled(12)ghee(1 tablespoon)ghee - or oil(3 tablespoon) - 3
Add red chilli powder and toss well
red chilli powder(1 teaspoon)green chilli(4)curd (dahi / yogurt) - whisked well(3/4 cup)turmeric powder (haldi)(1/2 teaspoon) - 4
Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp
whole eggs - hard-boiled(12)whole black peppercorns - freshly crushed(1/4 teaspoon) - 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
ghee(1 tablespoon)ghee - or oil(3 tablespoon) - 8
Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds till the cumin seeds crackle
whole black peppercorns - freshly crushed(1/4 teaspoon)green chilli(4)green chillies - slit(3)-/2 cumin seeds (jeera)(1 teaspoon)cardamom (elaichi) pods/seeds(6)inch cinnamon stick (dalchini)(2)star anise(1)whole black peppercorns(8) - 9
Meanwhile, add green chilli, garlic and ginger in a grinder and make a paste
red chilli powder(1 teaspoon)green chilli(4)cloves garlic(12)inch ginger(2)green chillies - slit(3) - 10
Once the cumin seeds crackle, add the ground coarse paste of green chili, garlic, ginger and saute for a minute
green chilli(4)cloves garlic(12)inch ginger(2)green chillies - slit(3)-/2 cumin seeds (jeera)(1 teaspoon) - 11
Add onions and fry until it just starts picking up the golden color
onions - finely sliced(1 cup)star anise(1) - 12
Do not over-fry the onions
onions - finely sliced(1 cup) - 13
Add sliced tomatoes, slit green chilies and cook until the tomatoes are mushy
green chilli(4)onions - finely sliced(1 cup)tomato - finely sliced(1 cup)green chillies - slit(3) - 14
Add turmeric and mix everything properly
turmeric powder (haldi)(1/2 teaspoon) - 15
After 2 minutes, add in the whisked yogurt and stir until the yogurt is well combined with the spices
curd (dahi / yogurt) - whisked well(3/4 cup) - 16
Add salt, chopped mint, lemon juice and coriander leaves
mint leaves (pudina) - chopped(1/4 cup)coriander (dhania) leaves - chopped(1/4 cup)lemon juice(1)bay leaves (tej patta)(2)salt - to taste - 17
Cook for half a minute
- 18
Add soaked and drained rice and gently mix it
basmati rice - soaked for 45 mins(3 cups) - 19
Give a slight slit to the fried eggs and add it along with the water
whole eggs - hard-boiled(12)green chillies - slit(3)water - as required - 20
Bring it to a boil and cook until 80% of the water dries up
water - as required - 21
Cover and simmer until done
- 22
(Approximately for 15 to 20 mins)Gently fluff up the rice using a fork
basmati rice - soaked for 45 mins(3 cups) - 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
Rate this recipe
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Egg Pulao Recipe
A eggetarian Indian recipe with whole eggs - hard-boiled, ghee, red chilli powder. Ready in 1h 10m, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
24 steps- 1
To begin making the Egg Pulao recipe, we will firstly fry the eggs
whole eggs - hard-boiled(12) - 2
In a pan, heat 1 tablespoon of ghee and add the boiled eggs
whole eggs - hard-boiled(12)ghee(1 tablespoon)ghee - or oil(3 tablespoon) - 3
Add red chilli powder and toss well
red chilli powder(1 teaspoon)green chilli(4)curd (dahi / yogurt) - whisked well(3/4 cup)turmeric powder (haldi)(1/2 teaspoon) - 4
Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp
whole eggs - hard-boiled(12)whole black peppercorns - freshly crushed(1/4 teaspoon) - 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
ghee(1 tablespoon)ghee - or oil(3 tablespoon) - 8
Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds till the cumin seeds crackle
whole black peppercorns - freshly crushed(1/4 teaspoon)green chilli(4)green chillies - slit(3)-/2 cumin seeds (jeera)(1 teaspoon)cardamom (elaichi) pods/seeds(6)inch cinnamon stick (dalchini)(2)star anise(1)whole black peppercorns(8) - 9
Meanwhile, add green chilli, garlic and ginger in a grinder and make a paste
red chilli powder(1 teaspoon)green chilli(4)cloves garlic(12)inch ginger(2)green chillies - slit(3) - 10
Once the cumin seeds crackle, add the ground coarse paste of green chili, garlic, ginger and saute for a minute
green chilli(4)cloves garlic(12)inch ginger(2)green chillies - slit(3)-/2 cumin seeds (jeera)(1 teaspoon) - 11
Add onions and fry until it just starts picking up the golden color
onions - finely sliced(1 cup)star anise(1) - 12
Do not over-fry the onions
onions - finely sliced(1 cup) - 13
Add sliced tomatoes, slit green chilies and cook until the tomatoes are mushy
green chilli(4)onions - finely sliced(1 cup)tomato - finely sliced(1 cup)green chillies - slit(3) - 14
Add turmeric and mix everything properly
turmeric powder (haldi)(1/2 teaspoon) - 15
After 2 minutes, add in the whisked yogurt and stir until the yogurt is well combined with the spices
curd (dahi / yogurt) - whisked well(3/4 cup) - 16
Add salt, chopped mint, lemon juice and coriander leaves
mint leaves (pudina) - chopped(1/4 cup)coriander (dhania) leaves - chopped(1/4 cup)lemon juice(1)bay leaves (tej patta)(2)salt - to taste - 17
Cook for half a minute
- 18
Add soaked and drained rice and gently mix it
basmati rice - soaked for 45 mins(3 cups) - 19
Give a slight slit to the fried eggs and add it along with the water
whole eggs - hard-boiled(12)green chillies - slit(3)water - as required - 20
Bring it to a boil and cook until 80% of the water dries up
water - as required - 21
Cover and simmer until done
- 22
(Approximately for 15 to 20 mins)Gently fluff up the rice using a fork
basmati rice - soaked for 45 mins(3 cups) - 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
Rate this recipe
