Egg Pulao is a one pot rice pilaf cooked with boiled eggs, basmati rice, spices and herbs. This egg pulao is comforting, delicious and is what you need for a busy weeknight dinner. Serve it with raita, plain yogurt or papads on the side. If you want something more serve this egg pulao alongside Vegetable salad, Kachumber or Onion salad & Lassi.
In this post I share the instructions to make it in a pot and stovetop pressure cooker. To make it in instant pot, follow the same instructions and cook for 5 mins with a manual pressure release after 5 mins.
This egg pulao is really quick to make if you have some preboiled eggs. While the rice soaks, I boil the eggs and prepare the onions and tomatoes.
Soaking basmati rice before cooking is crucial as the grains soak and expand well while cooking. Also soaking gets rid of the excess starch and prevents your egg pulao from turning mushy.
This Egg pulao is mildly spiced and not heavily flavored or spiced like the Egg Biryani or the Egg Dum Biryani. It is kids’ friendly too if you skip the green chilies.
How to Make Egg Pulao (Stepwise Photos)
Rinse rice and soak it for 20 mins. Rinse eggs well under water, Pour some water to a pot and put the eggs in the pot. Pour water until eggs are completely immersed and cook until cracks are visible on a medium heat.
Remove the eggs and place them in cold water. Remove the shells and make 2 to 3 gashes on the eggs.
Add oil to the pot or pressure cooker and heat. Add cinnamon, star anise, cumin, cloves, bay leaf and cardamom. Let them sizzle and then add the onion and green chilies. Fry till the onions are light golden.
Put the ginger garlic paste and fry until the raw smell is gone. Stir in the boiled eggs.
Add tomatoes, turmeric, salt and red chili powder.
Mix well and cook till the oil separates, it’s okay if the tomatoes are not fully mashed. Add the mint leaves and saute for a minute.
Whisk the yogurt and reduce the heat. Slowly pour the yogurt into the pan. Add garam masala.
Cook until the mixture is really thick. Add drained rice.
Pour water. Mix well and taste test. Add more salt if needed. Bring the water to a rapid boil and lower the heat.
Cover and cook in a pressure cooker for 1 whistle or in the pot until the egg pulao is cooked perfectly.
Troubleshooting tip for pot cooking: If the rice is undercooked and there is not enough moisture to cook, splash some hot water. Mix an continue to cook until the rice grains are fluffy and tender but not mushy.
When the pressure drops, open the lid and fluff up with a fork.
Serve Egg Pulao with raita.
Ingredients (US cup = 240ml )
- 3 tablespoon ghee or oil
- 2 cups aged basmati rice or any aged rice
- 1 ½ teaspoons ginger garlic paste
- ½ cup onion thinly sliced (1 medium)
- 1 to 2 green chilies slit or chopped
- 4 to 5 boiled eggs
- 1 medium tomato sliced (deseed if required)
- 1/8 teaspoon turmeric
- ½ to ¾ teaspoon red chili powder
- 2 teaspoons garam masala or biryani masala
- ¼ cup mint leaves finely chopped
- ¼ cup plain yogurt (curd)
- 3 ½ cups water for pressure cooker, 3 ¾ to 4 cups for regular pot
- ½ teaspoon salt
- 1 star anise
- 1 bay leaf
- ½ teaspoon shahi jeera or cumin seeds
- 3 to 4 green cardamoms
- 4 cloves
- 1 inch cinnamon
- Add rice to a bowl and rinse it well thrice. Soak it for 20 to 30 mins, then drain the water and set the rice aside.
- While the rice soaks, boil the eggs and have the shells removed. Make a few gashes with a fork and set the eggs aside. Slice onions and tomatoes.
How to Make Egg Pulao
- Add oil to the pressure cooker or pot and heat.
- Add star anise, bay leaf, shahi jeera, cardamoms, cloves and cinnamon and let them sizzle.
- Add the onions next and fry till golden.
- Throw in some ginger garlic paste and fry till the raw smell is gone.
- Put the eggs, tomatoes, mint, red chili powder, turmeric and salt. Fry until the oil separates.
- Add the mint and saute for a minute. Whisk the yogurt well and lower the flame. Incorporate the yogurt slowly into the pan. Stir and cook until really thick.
- Add rice, water and salt as needed. Mix the water with the ingredients and taste test to suit likings.
- Bring the water to a rolling boil.
- Lower the flame entirely, cover and cook when using a pot. If using a pressure cooker, close the lid and cook till you hear 1 whistle.
- When the pressure drops open the lid and fluff up with a fork. If using pot, let the egg pulao cook until the rice is fully cooked, yet not mushy. If the rice is undercooked, splash some hot water and cook. Let the hot egg pulao rest in the cooker or pulao for a while.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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