Recipe: Egg Pulao

CooQ : Recipe: Egg Pulao

Egg Pulao

South indian, north indian, Mains

143 calories/serving
60 mins
This recipe is an interesting variation of the regular pulav. Seared eggs cooked with basmati rice and whole spices and served with chilled raita is the perfect option for lunch or dinner. The addition of golden fried onion rings completes the dish.

Recipe by:

Spice Eats



1. Boil and shell the eggs. now add 1 tbsp of oil in a wok or kadai and add the turmeric powder and red chilli powder on low heat. give a stir and add the boiled eggs. keep stiring and frying the eggs on low heat for 2 minutes till the eggs are fried & golden in colour. remove and set aside.

2. Wash and soak the basmati rice for 30 minutes.

3. Slice 1 medium onion and fry in a kadai / wok till golden (birista). remove and set it aside.

4. Also slice 3 medium onions, slit the green chillies, chop the coriander leaves and take out the mint leaves.


1. Heat oil in a pan and add the shahjeera and the whole garam masalas. give a stir and allow it to splutter.

2. Add the sliced onions and fry on medium heat for 12-13 minutes till golden.

3. Now lower the heat and add the ginger garlic paste. fry on low heat for 2 minutes till raw smell is gone.

4. Now add the coriander powder and 2 tbsp water and fry on low heat for 2 minutes.

5. Add the mint leaves and fry on medium heat for a minute.

6. Add 3 cup water (600 ml), give a stir and allow it to come to a boil.

7. Add salt, cumin powder, garam masala powder, chopped coriander leaves and slit green chillies.

8. Once the water has come to a boil, add the drained basmati rice, mix well and cover & cook on medium heat for 4-5 minutes till the water has nearly dried up.

9. Add the boiled & fried eggs and give a stir to mix everything.

10. Cover & cook again on low heat for another 5 minutes.

11. Open the lid, give a mix and add the fried onions (birista). continue to cook again on low heat for another 5 minutes and then switch off.

12. Let it rest for 10 minutes before opening the lid and giving a mix.

By Spice Eats


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