Egg Pulao
Recipe: Egg Pulao
Egg Pulao is a one pot, delicious, filling pilaf dish that is made with long grain rice, eggs and spices. It is a versatile recipe as one can choose to add vegetables and spices of their choice. We enjoy egg pulao as a meal on its own with some raita and papad on the side. However you can easily serve it with any curry your choice.
Memories – A Special Egg Pulao
Whenever my mum would make peas pulao for the family, she would sometimes add boiled for us. Though she didn’t eat at all, she would make sure we had boiled eggs at least once a week. Obviously, she had to make sure my grandmother didn’t catch us in the act of boiling or eating eggs. So the idea of making egg pulao for my kids was from childhood memories.
My Style Of Making Egg Pulao
However, instead of making the peas pulao and then adding the eggs, I add boiled eggs to the pulao when it is cooking. If you are are not a fan of hard boiled eggs then add the eggs after the pulao is cooked. The advantage of adding when the pulao is cooking is that some of the flavours from the spices get infused in the eggs. Sometimes I add mixed vegetables. But this recipe is only with peas in the memory of my mum.
Sharing This Recipe With 2024 Alphabet Challenge Group
This a fun group where we wait patiently to see what members of the group have prepared with the letter of the bi week. We’re now on letter E. Wendy the initiator of this group suggested we cook a recipe that either has an ingredient starting with the alphabet of that week or a dish name beginning with that letter. With letter E egg and eggplants immediately come to my mind. That is when I remembered that the Egg Pulao Recipe needs updating.. in my case obviously with better photos. When I started blogging, I had no idea how to take clear photos, forget about stylng. Over years, watching other bloggers photos, reading on the internet about food photography, I am now able to take reasonably good photos. Having said that, they is still so much to learn.
I had posted this recipe on 18/06/2014. Republishing it again with better photos and write up. The recipe remains the same.
Some E Recipes
Members Made E for
- Sneha’s Recipe : Egg Roast
- Culinary Cam: Elderflower & Roasted Strawberry Layer Cake
- A Day in the Life on the Farm: Tomato and Eggs
- Palatable Pastime: Easy Homestyle Chicken Enchiladas
- Jolene’s Recipe Journal: English Muffin Bread
- Mayuri’s Jikoni: Egg Pulao
- Karen’s Kitchen Stories: Egg Bread Hoagie Rolls
- Blogghetti: Bacon Cheddar Egg Salad
- Magical Ingredients: Edamame Paratha
- Food Lust People Love: Everything Pizza Tartin
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits
Ingredients Required For Egg Pulao
Rice
Any long grain rice, I prefer to use basmati rice.
Eggs
Use large or medium eggs. Boil the eggs for 5-6 mins. To peel them easily, put the boiled eggs in ice cold water. The egg yolk will be soft but will further cook in the pulao.
Onion
I prefer to use red onion. Can use white or yellow. Peel and slice the onions. Don’t make the slices too thick.
Garlic
Peel and mince garlic.
Fresh Ginger
Peel and mince or grate.
Green Chillis
Add according to your taste. Chop the green chillis finely or mince them.
Peas
Fresh or frozen. I have not used canned. But if you like canned peas, can use those.
Water
To rinse the rice and then for cooking the pulao. Normal tap water is fine.
Ghee
Clarified butter. Or can replace with oil of your choice.
Whole Spices
Need cardamom, cinnamon, cloves, star anise, bay leaf, mace if you have any, dry whole red chillis, peppercorns, cumin seeds, mustard seeds.
Turmeric Powder
Hardar, haldi. Easily available in stores, Indian stores or online.
Red Chilli Powder
Optional. If the green chillis are hot you may not need to add red chilli powder.
Garam Masala or Biryani Masala
Can use ready made spice mixtures which are available in Indian Stores or online. Or use home made spices. Click on the above links for my homemade spice mixtures.
Plain Yogurt
Plain thick yogurt. Adds a lovely flavour to the pulao. Can substitute with thick fresh tomato puree.
Salt
Add according to your taste. I have used normal table salt.
Cashew Nuts And Raisins
I love adding both to my rice dishes. Omit them if you don’t like.
Fresh Coriander or Mint
I sometimes add fresh coriander or mint to the pulao. It is an optional ingredient. For full flavour add as a garnish.
Watch How To Make Egg Pulao
EGG PULAO
Ingredients
- 1 cup rice
- 2 cups water
- 1 cup peas
- 4 eggs boiled and peeled
- 1 tsp salt
- ½ tsp turmeric powder
- ½ tsp red chilli powder optional
- 2 tbsp ghee
- 3 - 4 cardamoms
- 1 inch cinnamon stick
- 4 cloves
- 8-10 peppercorns
- 1 atar anise
- 1 bay leaf
- 1-2 whole dry red chillis
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 1 medium onion sliced
- 4-6 cloves garlic chopped
- 1 tsp green chilli paste
- 1 tsp ginger paste
- 1 tsp garam masala or biryani masala
- ½ cup plain yogurt thick
- 10-12 cashew nuts
- 1 tbsp raisins
Instructions
WASH AND SOAK THE RICE
- Wash the rice. Rinse it gently in water 3 to 4 times.
- Add 2 cups of water to the rice and let it soak for 20-30 minutes.
PREPARATION OF EGG PULAO
- Poke the boiled eggs with a fork all over. This will help in the flavours infusing into the egg.
- Peel the 4 boiled and keep on the side till required.
- Heat ghee or oil in a wide pan over medium heat.
- Add the dry spices - mustard, cumin seeds, dry red chillis, cinnamon, cloves, cardamom, peppercorns, bay leaf, star anise, a small piece of mace if you are using.
- Stir fry in the ghee for 30 seconds.
- Add the slice onions. Stir fry the onions till they become golden brown in colour.
- Add garlic and stir fry for a minute. Then add the ginger and chilli paste. Stir fry further for 30 seconds.
- Add cashew nuts and raisins. Stir fry for a minute or till the raisins plump up.
- Add the garam masala or birayani masala. Also add the turmeric powder and red chilli powder if using any.
- Add the eggs and mix well.
- Add the peas and mix well.
- Whip the yogurt to a smooth consistency and add to the pan.
- Immediately add the salt too. Mix well. Cook for a minute.
- Add the rice and the water it was soaking in Give the mixture a good stir.
- Cover the pan with the lid. Allow the water to come to a boil.
- Stir the pulao gently. Cover the pan.
- Lower the heat and allow the pulao to cook for 20 minutes.
- After 20 minutes, the water will have evaporated. If not, set the heat to high and allow the water to burn out. Don't cook the pulao on high heat for too long. A minute or two is enough.
- Egg Pulao is ready.
- Enjoy it on its own with some plain yogurt, raita or your favourite curry.
Notes
- If you don't like hard boiled eggs, then add the eggs when the pulao is almost done.
- Add fresh herbs like coriander or mint if you wish.
- Add mixed vegetables instead of only peas. I sometimes add carrot, green beans, corn, potato and peas.
- Replace ghee with oil and yogurt with fresh thick tomato sauce for a vegan version,
- Adjust spices according to your taste.
- Convert your vegetable pulao into an egg pulao.
Pin For Later
A Small Request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
16 Comments
Preetha Soumyan
June 19, 2014 at 7:39 am
Yummilicious i would say… even i have a habit of adding eggs to pulao, but i scramble it.. yours looks delicious. Thanks for linking to my events
Wendy Klik
February 28, 2024 at 7:04 am
A wonderful Meatless Monday or Lenten Meal. Thanks for sharing Mayuri.
mayurisjikoni
February 28, 2024 at 1:26 pm
You’re welcome Wendy.
Buttery Everything Bagel Seasoning Biscuits
February 28, 2024 at 9:41 am
[…] Egg Pulao by Mayuri’s Jikoni […]
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February 28, 2024 at 10:37 am
[…] Mayuri’s Jikoni: Egg Pulao […]
Camilla M Mann
February 28, 2024 at 11:30 am
I can’t wait to try this, Mayuri.
mayurisjikoni
February 28, 2024 at 1:25 pm
Thanks Camilla, enjoy when you try out the egg pulao recipe.
Karen’s Kitchen Stories
February 28, 2024 at 1:47 pm
That’s interesting about your mother and grandmother. Very cute! This sounds delicious. I’ve loved eggs in fried rice, so I’m definitely trying this.
mayurisjikoni
February 29, 2024 at 9:29 am
Thank you so much Karen, enjoy the egg pulao when you try out the recipe.
Stacy
February 28, 2024 at 4:56 pm
I guess I honestly don’t know the difference (is there one?) between pulau, pilaf and biryani! All I know is yours looks delicious and I want some, please!
mayurisjikoni
February 29, 2024 at 9:28 am
Thank you so muvh Stacy, wish I could send some over.
Sneha Datar
March 4, 2024 at 7:48 am
Love egg pulao I could have this for my lunch everyday!
mayurisjikoni
March 5, 2024 at 11:15 am
Thanks Sneha, am so glad you love it.
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March 11, 2024 at 12:03 am
[…] Mayuri’s Jikoni: Egg Pulao […]
Radha
March 25, 2024 at 12:33 am
This is a flavorful and nutient rich pulao and is a great chocie for the letter ‘E’
mayurisjikoni
April 2, 2024 at 10:41 am
Thanks Radha