Egg Pulao Recipe – Eats Now

Name: Egg Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups long-grain basmati rice, washed and soaked for 2 hours; 1 large onion, thinly sliced; 1 large tomatoes, peeled and chopped; 4 tablespoons oil; 1 tablespoon ginger-garlic paste; 1 teaspoon cumin powder; 2 teaspoons coriander powder; 2 teaspoons red chili powder; 1/4 teaspoon turmeric powder; 1/4 teaspoon garam masala powder; 2 tablespoons coconut milk powder; 1/2 cup finely chopped coriander leaves; 3/4 cup frozen green peas; salt; 2 potatoes, quartered and deep fried; 4 hard-boiled eggs, shelled

Servings: persons

1 1/2 cups long-grain basmati rice, washed and soaked for 2 hours
1 large onion, thinly sliced
1 large tomatoes, peeled and chopped
4 tablespoons oil
1 tablespoon ginger-garlic paste
1 teaspoon cumin powder
2 teaspoons coriander powder
2 teaspoons red chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala powder
2 tablespoons coconut milk powder
1/2 cup finely chopped coriander leaves
3/4 cup frozen green peas
salt
2 potatoes, quartered and deep fried
4 hard-boiled eggs, shelled

1
In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
2
Add tomatoes.
3
Cook until softened, stirring continuously, while it cooks.
4
Add ginger-garlic paste.
5
Saute for 2 minutes.
6
Add a little water (about 1/8 cup).
7
Add all the powdered spices (masalas).
8
Fry for 2 minutes.
9
Add coconut milk.
10
Stir well.
11
Add peas and corriander.
12
Add salt, just enough for the mixture and the rice.
13
Add 2 1/2 cups of water.
14
Stir once.
15
Bring to a boil.
16
Strain the rice.
17
Add to the boiling pot.
18
Cook, partially covered, until all the water has been absorbed by the rice.
19
Reduce heat to a simmer.
20
Add potatoes.
21
Lay the shelled eggs on top.
22
Cover.
23
Cook for 10 minutes.
24
Serve hot with salad, yoghurt and pappadams!

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups long-grain basmati rice, washed and soaked for 2 hours, 1 large onion, thinly sliced, 1 large tomatoes, peeled and chopped, 4 tablespoons oil, and more.

Yes, Egg Pulao falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Pulao

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