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Egg pulao is a delicious way to enjoy a wholesome rice-based meal without much effort. In this version, hard-boiled eggs are lightly fried with turmeric, red chili, and pepper to give them a golden crust and a subtle smoky flavor.
The rice is cooked with a blend of whole spices, onions, tomatoes, and a yogurt-based masala paste made with ginger, garlic, green chilies, and coriander. The fresh mint and coriander leaves add brightness, while the ghee infuses richness into every grain.
This pulao pairs beautifully with cucumber raita, onion salad, and papad. It’s ideal for busy days because it’s made in one pot and comes together in under an hour. The eggs make it especially filling and high in protein, making it a balanced main dish.
Prepare the Masala Paste
In a blender, combine garlic, ginger, green chilies, yogurt, and coriander leaves.
Blend into a smooth paste. Set aside.
Fry the Eggs
Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.
Add boiled eggs, sprinkle with red chili powder, turmeric powder, and black pepper powder.
Fry until golden brown on all sides. Remove and set aside.
Prepare the Rice Base
Rinse rice until water runs clear; soak for 30 minutes. Drain.
Heat ghee in the same pan over medium-high heat.
Add cumin seeds, peppercorns, and cardamoms; sauté for 4–5 seconds.
Add onions; sauté until lightly browned (5–6 minutes).
Add tomatoes; cook for 1 minute.
Add the prepared masala paste; sauté for 1–2 minutes until aromatic.
Add Spices & Cook the Pulao
Add coriander powder, garam masala, turmeric, black pepper, and red chilli powder. Cook for 30 seconds.
Add soaked rice, water, coriander leaves, mint leaves, lemon juice, and salt. Stir gently.
Cover, reduce heat to low, and cook for 20–25 minutes until rice is tender and water is absorbed.
Finish & Serve
Let the pulao rest covered for 5 minutes.
Add the fried eggs on top, gently mix, and serve hot with raita and salad.
Yes, but increase cooking time and water quantity (about 2½–3 cups water for 1 cup brown rice).
Store in an airtight container in the fridge for up to 2 days. Reheat with a splash of water.
Yes, peas, carrots, or beans can be added along with the rice for extra nutrition.
You can, but frying enhances flavor and texture.
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