Egg Rice | Egg Pulao | Lunchbox Recipe
Egg Rice or Pulao is a simple and easy-to-make Indian pilaf with boiled eggs, basmati rice, aromatic spices, and herbs. Serve this for lunch, lunchbox, or busy weeknight dinner.
Servings: 6
Calories: 371kcal
Equipment
- Pot
Ingredients
To cook rice
- Water
- 1 teaspoon Salt
- 2 Cardamom pods
- 1 Bay leaf
- 2 inch Cinnamon
- 1 ½ cups Basmati rice
To make egg rice
- 1 tablespoon Ghee or Butter
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- 1 Star anise optional
- 1 Bay leaf
- 1 inch Cinnamon
- 2 Cardamom pods
- 2 Green chilies slit
- 2 to 3 Onions small, finely chopped
- 2 inch Ginger finely chopped
- 4 to 5 Garlic cloves finely chopped
- 1 cup Yogurt
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chile powder
- ½ teaspoon Salt
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- 8 Eggs boiled and slit
- 2 tablespoon Cilantro coriander leaves chopped
- 1 tablespoon Mint leaves chopped
- 1 tablespoon Kasuri methi crushed (optional)
- 2 Eggs boiled and grated (optional)
Instructions
How to cook rice for pulao?
- Wash and soak the rice for 30 minutes. Drain.1 ½ cups Basmati rice
- Bring water to boil in a pot. Add salt, cardamom, bay leaf, cinnamon, and soaked rice and cook for 9 minutes or until the rice is 90 to 95 percent cooked. Do not overcook, as it will make your rice mushy.Water, 1 teaspoon Salt, 2 Cardamom pods, 1 Bay leaf, 2 inch Cinnamon
- Drain and transfer it to a plate. Let it cool down.
Making egg rice
- Heat butter and oil in a pan. Add cumin seeds, star anise, bay leaf, cinnamon, and cardamom pods, and saute until aromatic.1 tablespoon Ghee or Butter, 1 tablespoon Oil, 1 teaspoon Cumin seeds, 1 Star anise, 1 Bay leaf, 1 inch Cinnamon, 2 Cardamom pods
- Add green chilies and onion and saute for 2 to 3 minutes.2 Green chilies, 2 to 3 Onions
- To this, add ginger and garlic cloves and saute for 4 to 5 minutes.2 inch Ginger, 4 to 5 Garlic cloves
- Add yogurt, turmeric, salt, red chile powder, coriander powder, garam masala powder, mix well and cook for 4 to 5 minutes.1 cup Yogurt, ¼ teaspoon Turmeric powder, 1 teaspoon Red chile powder, ½ teaspoon Salt, 1 teaspoon Coriander powder, 1 teaspoon Garam masala powder
- Add the 8 boiled and slit eggs and mix.8 Eggs
- Add the cilantro, mint leaves, and kasuri methi and mix well.2 tablespoon Cilantro, 1 tablespoon Mint leaves chopped, 1 tablespoon Kasuri methi
- Now, transfer the eggs to a different plate.
- Add half a portion of the cooked rice and grated eggs to the masala and mix gently.2 Eggs
- Add remaining cooked rice and toss gently again.
- Finally, add the reserved eggs and give a final toss. Garnish with herbs if desired.
Video
Notes
- You can use leftover pre-boiled eggs from your fridge, too.
- Soak the rice for 15 to 30 minutes before cooking. There is definitely a difference in texture.
- Do not overcook the rice, as it will make your pulao mushy.
- You can increase or decrease the number of boiled eggs without altering the other ingredients.
- Add those whole spices that are available in your pantry. If not, you can skip them.
- Before tossing the rice, you can taste the masala and adjust the taste accordingly.
- Leftover rice can also be used to make this egg rice or pulao.
- While adding the rice to the masala, do not add all at once. Based on how masaledar you need your rice, adjust the amount.
Nutrition
Calories: 371kcal | Carbohydrates: 46g | Protein: 17g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 281mg | Sodium: 759mg | Potassium: 312mg | Fiber: 3g | Sugar: 4g | Vitamin A: 514IU | Vitamin C: 6mg | Calcium: 122mg | Iron: 2mg