• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Food Photography
  • Subscribe

MySpicyKitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Food Photography
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Eggs

    Published: Feb 18, 2016 · Modified: Oct 1, 2020 by Usha Rao

    Egg Pulao

    After yesterday’s shrimp pulao, I have another one pot meal. Last Friday when I made the shrimp pulao, Mr.U liked it a lot and wanted me to cook it again. Since I did not have any shrimp in the freezer, he wanted me to make it with eggs.

    Egg Pulao, Flavored Rice, Mint Cilantro Rice, Blogging Marathon, Indian Food, Indian Cuisine, One Pot Meal, Meal Ideas,

    I was a bit lazy to do the little prep work that the shrimp pulao requires; frying the onions and then grinding it paste. Instead, I used sliced onions and also tweaked the recipe a bit. I ground all the green chilies with mint and cilantro to enhance the flavor of the rice. I also added some coconut to garam masala for added flavor.

    Egg Pulao, Flavored Rice, Mint Cilantro Rice, Blogging Marathon, Indian Food, Indian Cuisine, One Pot Meal, Meal Ideas,

    I usually do not grind the herbs for pulaos. Ground herbs and green chilies paste gave this pulao a unique flavor and a nice green color to rice. I love cooking biryani but am not every enthusiastic cooking egg biryani. From now on, whenever I consider rice variety with boiled eggs, this is going to be my go to recipe.

    Egg Pulao, Flavored Rice, Mint Cilantro Rice, Blogging Marathon, Indian Food, Indian Cuisine, One Pot Meal, Meal Ideas,

    I used 5 eggs for this recipe but more eggs can be used depending on who it is being served. My eggs loving husband thought I should have added at least one more egg as this was our lunch and dinner that day.

    Egg Pulao, Flavored Rice, Mint Cilantro Rice, Blogging Marathon, Indian Food, Indian Cuisine, One Pot Meal, Meal Ideas,

    Serves: 3-4

    Measuring cup used here is the one that comes with the rice cooker.

    Ingredients:

    • 5-8 Eggs (I used 5)
    • 3 cups Basmati Rice
    • Masala Powder (¼ teaspoon Cardamom Seeds, 3-5 Cloves, ½ teaspoon Shah jeera, 4-6 peppercorns, ¼ – ½” Cinnamon Stick, 2 tablespoon Coconut flakes; ground into powder)
    • 12 - 15 small Green Chilies (adjust to taste)
    • ¾ - 1 cup Mint chopped and firmly packed
    • ¾ - 1 cup coriander leaves chopped and firmly packed
    • ¾ cup Oil
    • 1 small - medium sized Onion sliced
    • 3 Cloves
    • 6-8 Cardamoms
    • ¼ tsp. Shah Jeera ~ Black Cumin
    • ½” Cinnamon Stick
    • 2 Bay Leaves
    • 1 Biryani Flower
    • 6-8 Curry Leaves
    • 2 tbsp. Ginger Garlic paste
    • 1½ - 2 tsp. Salt (adjust to taste)
    • 3 - 4 tbsp. Butter /Ghee
    • 2 cup Milk
    • 2 cup Water

    Preparation:

    • Boil eggs, peel, make 4-6 slits around it and keep aside.
    • Wash rice and soak in water.
    • Grind green chilies, mint and cilantro to paste.
    • Grind together all the spices listed listed under masala powder to a fine powder.
    • Heat oil in a pressure cooker. You will need at least a 4 liter pressure cooker.
    • Add whole garam masala (cardamom, cloves & shah jeera) ingredients, bay leaves, biryani powder.
    • When the spices are lightly roasted, add curry leaves.
    • Add sliced onions and saute until onions are translucent.
    • Add ginger garlic paste and saute until rawness of the ginger is gone.
    • Add chili herbs paste and saute for a minute.
    • Add eggs and continue sauteing until oil begins to separate from the masala.
    • Add masala powder, salt and give a good stir. Saute until masala coats the egg and eggs are roasted.
    • Add butter or ghee and give a good stir.
    • Reduce the flame, add milk & water, stir, increase the heat and bring it to a boil.
    • Add rice and mix.
    • Close the pressure cooker and cook for 3-4 whistles.
    • Turn off the heat and let the pressure dissipate naturally. This will take about 15-20 minutes.
    • Remove the cooker lid, fluff up the rice serve with raita or salan. I served with both.

    Note:

    • Rice water ratio – I used 1:1⅓ rice to liquid (water+milk) ratio.
    • In a pot - If cooking pulao in a sauce pan, add more water. Use 1: 1¾ rice to water ratio or as required to cook the rice.

    This day in 2010: Paneer Tikka Kebab

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61

    « Raju Gari Royyala Pualo ~ Shrimp Pulao
    Pesaru Garelu & a Mini Thali »

    Reader Interactions

    Comments

    1. Priya Suresh says

      February 25, 2016 at 1:44 pm

      Prefectly cooked pulao, wish i get this green pulao rite from the lappy screen.

      Reply
    2. Srivalli says

      February 25, 2016 at 4:47 am

      Pulao looks so good Usha..and lovely pictures..I mostly grind too and love the green colour..:)

      Reply
    3. Sandhya Ramakrishnan says

      February 24, 2016 at 12:18 pm

      Lovely recipe for pulao!

      Reply
    4. Smruti | Herbivore Cucina says

      February 23, 2016 at 9:21 pm

      Nice and colorful Pulao! Loved it.

      Reply
    5. Padma says

      February 23, 2016 at 10:55 am

      Nice and aromatic pulao looks syummm.

      Reply
    6. Jayanthi says

      February 22, 2016 at 10:33 pm

      Colorful pulao...looks so delicious. Pictures are eye capturing....and irresistible

      Reply
    7. Pavani says

      February 22, 2016 at 8:16 pm

      I love egg pulao and your version looks so delicious.

      Reply
    8. gayathriraani says

      February 21, 2016 at 5:19 am

      Nice colourful pulao. I grind the herbs when ever I make pulao and so it always is very colourful..

      Reply
    9. srividhya says

      February 19, 2016 at 3:14 pm

      nice.. loved your serveware. the cute little star ones

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

    More about me →


    Popular

    • Bread Canapes Recipe
    • Easy Shrimp Noodle Soup Chinese Style
    • Baked Chicken Empanadas
    • Omani Shuwa ~ Slow Cooked Lamb

    Web Stories

    MySpicyKitchen web stories link

    Finger Food

    • Party Shrimp Recipe
    • Arizona Cheese Crisps
    • 3 Ingredient Bacon Wrapped Jalapeno Poppers
    • Fiesta Pinwheels, Yummy Party Food

    Curry Recipes

    • Lima Beans Curry, Video Recipe
    • Onion Egg Curry ~ Ulligadda Ukkera
    • Chikkudukaya Kura - Indian Broad Beans Fry
    • Gutti Vankaya Masala - Stuffed Baby Eggplant Curry

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • Know Me

    Copyright © 2022 MySpicyKitchen