Egg pulao

Pulaos are always so rich in taste. They are so good in taste. You can cook it so easily. Mostly pulao is cooked as one pot dish. It will be a wise decision to choose this dish when you want to spend less time in the kitchen and even when you have a sudden guest at home for lunch. It requires only some chopping of onions. Simple raita is enough to go with it. On some lazy day, I used to boost myself with such simple to cook yet a delightful lunch. Every now and then my taste changes. Nowadays I prefer boiled eggs than fried or scrambled ones. As we are at the end of the month and my grocery is about to complete. I planned to make this pulao with the eggs as they were abundantly available in my fridge. I was inspired to cook this by Chef Sanjeev Kapoor’s egg pulao in a youtube channel and tried my own version of it.

Also try similar pulao recipes

Paneer pulao

Mushroom pulao

Barnyard millet coconut milk pulao

Little millet mushroom pulao

Barnyard millet green peas Pulao

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Preparation Time : 30 mins

Cooking Time : 30 mins

Serves : 2 to 3


For frying eggs

  • Egg – 4
  • Oil – 1/2 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Garam masala – 1/4 tsp

For garnishing

  • Onion – 1 (sliced and Crispy fried)
  • Cashews – 10
  • Raisins – 10
  • Mint leaves – a few
  • Coriander leaves – a few

For making pulao

  • Basmati Rice – 1.5 Cup
  • Ghee – 1. 5 tbsp
  • Bay leaves – 1
  • Cinnamon stick – 2( 1 inch piece )
  • Cloves – 4
  • Cardamon – 3
  • Star anise – 1
  • Shahi jeera – 1 tsp
  • Onion – 1(medium sized, finely sliced)
  • Ginger garlic paste – 1/2 tbsp
  • Green chillies – 3(make slits)
  • Coriander leaves – a few
  • Mint leaves – a few
  • Salt to taste
  • Coconut milk – 1 cup
  • Water – 2 Cup


1.Wash Basmati Rice well in water and soak them in sufficient amount of water for about 30 mins. Then drain them and keep it ready. Crispy Fry onion in oil. Also, fry some cashews and raisins to garnish the pulao finally.

2.Hard boil the eggs. Peel off the shells and keep them ready. Heat oil in a pan or kadai. Add the eggs to it fry them for a minute. Then add Turmeric powder, red chilli powder, garam masala and salt to it. Fry them well for about 3 minutes in low flame and then remove them to a bowl.

3. To a heavy bottomed pot add ghee. You can also use oil instead. When the ghee is hot add bay leaves, Cinnamon sticks, Cardamon Cloves, star anise and shahi jeera to it. Let them splutter. Then add sliced onions to it. Add a little salt. Saute them well till they turn light pink. Then add ginger garlic paste to it. Cook until the raw smell goes off. Add slit green chillies, Coriander leaves and mint leaves to it. Then add soaked rice to it. Mix well.

4. Add coconut milk and water to it. Mix well. Check for salt and Add salt as required. Bring it to boil placing in high flame. Then cover the pot with a lid and place the flame in low. As my husband has asked me not to use aluminium foil for cooking in dum because of the effects it causes. I stopped using it. So I am using a cotton towel for cooking in dum. Cook the rice for 5 minutes in low flame. Open the lid add the fried boiled eggs, Crispy fried onions, mint leaves, Coriander leaves, fried cashews and raisins to it on the top. Now again cover it with the lid and cook in low flame for about 3-5 minutes. Then switch off the flame. Open the lid after 10 minutes. Transfer it to a bowl or plate and serve it with Raita. I served it along with onion and pickle raita.

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