Egg Pulao Recipe with Step by Step Pictures. Simple Egg pulav recipe made with whole spices, basmati rice and spiced eggs.
Easy Egg Pulao Recipe
Egg pulao recipe which taste so delicious and is very easy to make. This pulao is one of the easiest recipe you could make. This takes just few minutes to make. The freshly ground masala gives nice flavour and kick to the pulao. Serve it with any raita and you will be done.
Table of Contents
About Egg Pulao Recipe
Pulao is a one-pot rice dish made by cooking fragrant basmati rice with aromatic spices, herbs, and occasionally stock in a single pot. Vegetable pulao, Matar pulao, tawa pulao, Coconut milk pulao, zarda pulao, kashmiri pulao, and chicken pulao are all popular pulao recipes in India.
It’s usually served with korma, a rich meat or vegetable curry with a thick sauce. It uses a complex spice blend and requires you to layer the rice with your protein of choice before slow-cooking it. In some regions, a wheat dish whose recipe usually involves cooking in stock or broth, adding spices and other ingredients such as
vegetables or meat, and using some technique to achieve cooked grains that do not adhere. This makes a great lunch box recipe too.
Similar Recipes,
Jeera Pulao
Soya Pulao
Shahi Pulao
Jeera Veg Pulao
Beetroot Pulao
Video for Egg Pulao Recipe
Ingredients for Egg Pulao Recipe
Seera samba rice
Seeraga Samba rice is the most expensive and has the smallest grain, about one-third the size of basmati rice. Samba rice has a distinct taste, defined as starchy. It is white, aromatic, and has extremely fine grains.
Cardamom / Yelakai
It imparts a rich aroma and a subtle sweetness to a variety of rice dishes. Cardamom is an important ingredient that enhances the flavour of various biryanis and pulaos, such as Shahi Pulao. Many recipes call for cardamom pods to be added whole.
Black Pepper
Peppers distinct flavour complements almost any savoury dish, as well as some sweet dishes. If salt helps to bring out flavours, black pepper makes foods more assertive.
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Egg Pulao Recipe | Muttai Pulao Recipe | Recipe for Egg Pulav
Ingredients
- 2 cups Seera samba rice
- 4 tbsp Coconut Oil
- 4 Cardamom / Yelakai
- 4 Cloves / Krambu
- 1 Bay Leaf
- 1 stick Cinnamon / Pattai
- 1 Star anise
- 2 large Onion sliced thinly
- 2 Tomato chopped
- Salt to tase
- 3 cups Water
TO GRIND:
- ½ cup Mint Leaves
- ½ cup Coriander Leaves
- 5 Green Chillies
- 1 inch Fresh Ginger
- 6 cloves Fresh Garlic
FOR EGGS:
- 5 Eggs Hard boiled
- ½ tsp Salt
- ½ tsp Black pepper powder
- ½ tsp Garam masala powder
- ½ tsp Chilli Powder
- 1 tbsp Oil
Instructions
- Grind ingredients given to a coarse paste.
- Heat oil in a pressure cooker, add whole spices.
- Add in onions and cook till golden.
- Add in the ground masala and saute for 2 to 3 mins.
- Now add in tomatoes and cook till mushy.
- Add in rice and water. Bring it to a boil.
- Cover and pressure cook for 1 whistle. Let the pressure release by itself. Open the cooker and fluff up the rice.
- Now heat oil in a pan, add spice powders and mix well. Place cut boiled eggs and sprinkle with salt and pepper. Cook both sides till brown.
- Add this to the rice and mix gently.
- Serve.
Video
Nutrition
Egg Pulao Recipe Step by Step pictures
1)Take mint leaves, coriander leaves, green chillies, ginger and garlic in a blender and puree till coarse paste.
2)Heat coconut oil in a pressure cooker.
3)Add in fennel seeds, cinnamon, cardamom and bay leaf
4)Add in sliced onions
5)Cook till golden brown
6)Add in ground masala
7)Saute till raw smell leaves
8)Add in tomatoes
9)Cook till mushy
10)Now the masala is done
11)Add in soaked seera samba rice.
12)Add salt
13)Mix well
14)Add water
15)Bring it to a boil and cover and pressure cook.
16)Now rice is done.
17)Boil some eggs
18)Heat oil in a pan
19)Add in chilli powder, garam masala powder and turmeric powder
20)Add in eggs
21)Season with pepper
23)Add in salt
24)Cook till brown
25)top biryani with eggs
26)Mix well
27)Serve
Frequently Asked Questions
What is difference between biryani and pulao?
Biryani is prepared using the draining method of cooking, which entails par-boiling the rice in water, then draining, drying, and layering it. Pulao is made using the absorption method, which means that the rice and vegetables absorb all of the water or stock.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
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