This Egg Pulao recipe combines fluffy basmati rice with aromatic spices, tender-boiled eggs, and a medley of onions, tomatoes, and green chilies. The rice is cooked with a fragrant blend of Rupen’s Madras curry sauce. The boiled eggs are nestled into the rice, allowing their flavors to infuse the dish. Garnished with fresh cilantro leaves, this satisfying and flavorful Egg Pulao makes for a delightful main course, perfect for any occasion.
1 cup basmati rice
Four eggs, plus two eggs for fried eggs
One large onion, thinly sliced
2 tablespoons vegetable oil or ghee
A handful of fresh cilantro leaves, chopped
Salt to taste
- Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Drain the water before cooking.
- Hard boil the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for about 10 minutes. Drain the hot water and place the eggs in cold water to cool. Once cooled, peel the shells and set the eggs aside.
- Heat oil or ghee in a large pan or pot over medium heat. Add the sliced onions to the pan and sauté until they turn golden brown. Stir occasionally to ensure even browning.
- Add Rupen’s Madras curry sauce. Mix.
- Add the soaked and drained basmati rice to the pan. Gently mix.
- Pour water into the pan. The general ratio is 1.5 cups of water for 1 cup of rice. Adjust the amount of water depending on the rice you're using and the desired consistency. Add salt to taste.
- Increase the heat to high and bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for about 10-15 minutes, or until the rice is cooked and the water is absorbed. Avoid stirring the rice while it's cooking to prevent it from becoming mushy.
- While the rice is cooking, take the boiled eggs and make small cuts on them using a knife. This will allow the flavors to penetrate the eggs.
- Once the rice is cooked, remove the lid and gently place the boiled eggs on top of the rice. Cover the pan again and let it cook on low heat for another 5 minutes to allow the flavors to blend.
- Turn off the heat and let the pulao rest for a few minutes. Fluff the rice gently with a fork, garnish with freshly chopped cilantro leaves, and serve hot.
Your delicious Egg Pulao can be enjoyed as a main course or part of a festive meal. Serve it with raita (yogurt sauce) or any side dish you choose. Enjoy!