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Egg Pulao

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Adjust Servings:
1 1/2 cups long-grain basmati rice – washed and soaked for 2 hours
1 large onion – thinly sliced
1 large tomato – peeled and chopped
4 tbsps oil
1 tbsps ginger-garlic paste
1 tsp cumin powder
2 tsps coriander powder
2 tsps red chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
2 tbsps coconut milk powder
1/2 cup coriander leaves – finely chopped
3/4 cup frozen green peas
2 potatoes – quartered and deep fried
4 hard-boiled eggs – shelled
salt to taste

Nutritional information

257.19 g
68.84 g
50.92 g
1043 mg
746 mg

Egg Pulao

  • Eggetarian
  • 30 mins
  • Serves 4
  • Easy



Are you looking for something a bit adventurous but easy to make? Then you should try this egg pulao. Pulao is what you call pilaf on the Indian subcontinent. There are tons of pulao variations you can try, and they are all pretty much delicious. True pulao is made by cooking the rice inside stock with spices before being mixed with other ingredients. The individual grains of rice need to stay separated. Don’t be overwhelmed by the logistics though. It is super simple to cook.

Health Benefits

There really is nothing better than a good pulao or pilaf. Whatever you choose to call it, it doesn’t change that it is a healthy dish, especially when its primary ingredient is eggs. Eggs are protein powerhouses, and protein is a very important nutrient for your body. It helps you to build muscle and even lose weight by boosting your metabolism. It also helps to lower your “bad” LDL cholesterol and increases your good HDL cholesterol.

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How to make Egg Pulao

  • Heat oil and fry the sliced onion till it turns soft using a non-stick heavy bottomed pot.
    • Add tomatoes.
    • Cook until softened – continuously stir while it cooks.
  • Add ginger-garlic paste.
    • Sauté for 2 minutes.
  • Add a little water (about 1/8 cup).
  • Add all the powdered spices (masalas).
  • Cook for 2 minutes.
  • Add coconut milk.
    • Stir well.
  • Add peas and coriander.
    • Add salt, just enough for the mixture and the rice.
  • Add 2 1/2 cups of water.
    • Stir once then bring to a boil.
    • Strain the rice and add to the boiling pot.
    • Cook the rice with the pot partially covered, until all the water is absorbed by the rice.
  • Reduce heat to a simmer.
    • Add potatoes.
    • Lay the shelled eggs on top.
    • Cover
  • Cook for 10 minutes.
  • Serve hot and enjoy!


An egg will age more in a single day at room temperature than in a week inside the refrigerator.

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