The recipe from my hubby dearest was slightly altered and the luncheon was a breeze with spicy dal, rotis and other accompaniments.
Print
Egg Pulao
- Total Time: 1 hour 15 minutes
- Yield: 3 servings 1x
Description
This Egg Pulao is a fragrant and flavorful rice dish, perfect for a wholesome Sunday lunch. It combines aromatic spices with basmati rice and hard-boiled eggs for a satisfying meal.
Ingredients
- Basmati Rice - 250 grams (approx)
- Hard Boiled Eggs - 4
- Clarified Butter/Ghee or Olive Oil - 2 tbsp
- Bay Leaves - 1 or 2
- Onion - 2 medium
- Garlic - 4 pods
- Whole Spices - 1/2 tsp each of black pepper corn, cloves,cinnamon stick, cardamom,cumin seeds - you can increase the quantity of peppercorns a little more if you please
- Turmeric Powder - 1 /2 tsp
- Red Chilli Powder - 1/2 tsp
- Salt - to taste
- Raisins - 1 tbsp
- Water - as required
For Garnish :-
- Onion - 1 large- sliced to rings
- Oil - for frying
Instructions
- Wash the Basmati rice thoroughly and soak it in cold water for 1 hour. Drain well before cooking.
- Shell the hard-boiled eggs and gently score them with a sharp knife to allow flavors to penetrate.
- In a large pan, heat the clarified butter or olive oil over medium heat. Add bay leaves, black peppercorns, cumin seeds, cloves, cardamom pods, and cinnamon stick. Sauté until the spices release their aroma, about 1-2 minutes.
- Add the sliced onions and minced garlic to the pan. Cook for 8-10 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the drained rice to the pan and stir well to coat the rice with the spices and oil. Cook for 2-3 minutes, ensuring the rice is well mixed with the spices.
- Add enough water to cover the rice by about 1 inch. Season with salt to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the rice is cooked and the water is absorbed.
- Gently place the scored eggs on top of the rice, cover, and let them warm through for another 2-3 minutes.
- Fluff the rice with a fork, ensuring the eggs are well mixed in. Serve hot with spicy dal and rotis.
Notes
- For a richer flavor, use ghee instead of olive oil.
- Serve with spicy dal and rotis for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently before serving.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 grams
- Sodium: 300 mg
- Fat: 12 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 186 mg
If You Liked This Recipe, You’ll Love These
- Breakfast of Kings: Hash Browns with Gravy and Fried Egg
- Baked Sweet Potato and Chorizo Hash with Fried Eggs
- Crispy Zucchini Mini Frittatas
- Menemen: Turkish Style Scrambled Eggs
Frequently Asked Questions
Why does the basmati rice need to soak for 1 hour before cooking?
Soaking the 250 g of basmati rice in cold water for 1 hour (then draining well) allows the grains to hydrate before cooking, which helps them cook evenly and stay long and separate — the hallmark of a good pulao — rather than becoming clumped and sticky. 
Why are the hard-boiled eggs scored before being added to the rice?
The recipe instructs you to score the shelled eggs with a sharp knife before placing them on top of the rice. The cuts allow the spiced cooking flavors to penetrate the egg whites rather than the eggs sitting as plain, uninfused additions to the dish.
Should I use ghee or olive oil?
Either works — the recipe lists clarified butter/ghee or olive oil as the fat — but the notes specifically say that ghee gives a richer, more traditional flavor to the pulao.
