Egg Pulao Recipe

Fluffy and fragrant rice with delicious eggs is a perfect breakfast or can be served for lunch. I like to pair it with, grilled prawns or chicken if, I'm serving egg pulao for lunch.

Egg Pulao Recipe On Youtube English Channel 😊

Ingredients For Egg Pulao:

300 Grams Jeera Rice 

4 Egg

1/4 Cup Potatoes

1/4 Cup Tomatoes

1/4 Cup Onions

5 Green Chilies

3 Sprigs Curry Leaves

5 Sprigs Mint

5 Sprigs Coriander

2 Tbsp Ginger and Garlic Paste
1/4 Cup Yogurt

1/2 Tsp Chicken Tikka Masala

1/4 Tsp Garam Masala

1 Tsp Chilly Powder

1 Tsp Cumin Powder

1 Tsp Pepper Powder

5 Whole Peppercorns

4 Cloves

3 Pods Cardamom

2 Inch Sticks Cinnamon

3 Bayleaves

1 Dried Caper / Marathi Moggu

2 Strands Mace

2 Tbsp Oil

1 Tbsp Ghee

Salt as per taste

Prep:

Add 3 to 4 cups water in a pot bring to boil. Add 2 tbsp coarse salt and stir well.

Place the flame on medium or low and gently slide the raw egg with a spoon in the water. Add the four eggs and boil it for 5 minutes on low flame, remove from flame allow the eggs to sit in the warm water for 5 minutes.

Tap and crack the shell and peel the eggs this is a soft boil egg it may be difficult to peel take time and peel the eggs. Reserve the eggs in a bowl

Peel, wash and finely chop the onion.

Wash and finely chop tomato.

Peel, wash and cube the potatoes.

Wash the coriander and mint leaves finely chop and reserve.

Chop and reserve 1/2 lime

Wash and slit the green chilies

Add yogurt to a bowl and whisk till smooth.

Make slits in the eggs and add the boiled eggs to a bowl. Add yogurt, chilly powder, cumin powder, chicken tikka masala, chilly powder, pepper powder and salt to the egg mix well and marinate for 15 minutes.

Wash the rice thrice and soak it for 15 minutes.

Method:

Heat a heavy bottom pot on medium flame.

Add ghee and oil. Add the whole spices cinnamon, cardamom, mace, cloves, moggu, and pepper to the oil allow to splutter for few seconds.

Place the flame on medium, add finely chopped onion, tomato, chillies, curry leaves and fry till the onions and tomato has softened a bit.

Add the cubed potatoes and fry for a minute.

Add ginger and garlic paste and fry the potatoes till the raw flavor reduces.

Add 1 cup of water and tsp salt or chicken stock cube plus a cup of water stir well, cover and cook on high flame till the potato is tender.

After the potato has cooked add the marinated eggs stir gently cover and cook for tow minutes on low flame. measure and add the water. For 1 cup rice add 1 1/2 cups water.

Drain and add the rice, mint, coriander, and lime juice and salt, stir well.

Bring to rapid boil cover and cook the rice and egg on lowest flame setting for 15 minutes.

Fluff the rice and serve hot with grilled veggies/meats or enjoy the rice and egg with a simple raita.