Best 3 Egg Pulao Recipes

EGG PULAO RECIPE

Steps:

• To make this easy Egg Pulao recipe, take a pan and add ghee in it. Heat it over moderate flame. Once the ghee is sufficiently hot, add the green chili paste and fry it for 30 seconds. Then add in the ginger-garlic paste to the green chilli paste and stir-fry for 1 minute on moderate flame.
• Then add the chopped onions and salt to the mixture. Saute the onions till they turn slightly pinkish in hue. Once this is done, break the eggs into the same pan and mix well. Meanwhile, reduce the flame to low-medium.
• Add the cooked rice in the pan and mix well until all ingredients are well combined. Cover the pan with a lid and cook for 5 minutes. Once the pulao is properly cooked, transfer it to a serving bowl and garnish it with coriander leaves and serve hot with green chutney or yoghurt. You can also pair it with Mirchi ka Saalan. Enjoy this Egg Pulao recipe with family and friends.

EGG PULAO RECIPE

Steps:

• To begin making the Egg Pulao recipe, we will firstly fry the eggs. In a pan, heat 1 tablespoon of ghee and add the boiled eggs.
• Add red chilli powder and toss well. Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp. Keep them aside.
• The next step is to make the pulao. Take another deep bottom pan or handi, heat ghee or oil.
• Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds till the cumin seeds crackle.
• Meanwhile, add green chilli, garlic and ginger in a grinder and make a paste.
• Once the cumin seeds crackle, add the ground coarse paste of green chili, garlic, ginger and saute for a minute.
• Add onions and fry until it just starts picking up the golden color. Do not over-fry the onions.
• Add sliced tomatoes, slit green chilies and cook until the tomatoes are mushy. Add turmeric and mix everything properly.
• After 2 minutes, add in the whisked yogurt and stir until the yogurt is well combined with the spices.
• Add salt, chopped mint, lemon juice and coriander leaves. Cook for half a minute.
• Add soaked and drained rice and gently mix it. Give a slight slit to the fried eggs and add it along with the water. Bring it to a boil and cook until 80% of the water dries up.
• Cover and simmer until done. (Approximately for 15 to 20 mins)
• Gently fluff up the rice using a fork. Cover, let it rest for few minutes and Egg Pulao is ready to be served.
• Serve Egg Pulao along with Burani Raita, Beetroot Raita or any other Raita of your choice and a roasted papad for your everyday meal.

EGG PULAO

Steps:

• In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
• Add tomatoes.
• Cook until softened, stirring continuously, while it cooks.
• Add ginger-garlic paste.
• Saute for 2 minutes.
• Add a little water (about 1/8 cup).
• Add all the powdered spices (masalas).
• Fry for 2 minutes.
• Add coconut milk.
• Stir well.
• Add peas and corriander.
• Add salt, just enough for the mixture and the rice.
• Add 2 1/2 cups of water.
• Stir once.
• Bring to a boil.
• Strain the rice.
• Add to the boiling pot.
• Cook, partially covered, until all the water has been absorbed by the rice.
• Reduce heat to a simmer.
• Add potatoes.
• Lay the shelled eggs on top.
• Cover.
• Cook for 10 minutes.
• Serve hot with salad, yoghurt and pappadams!