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Egg Rice or Pulao is a simple and easy-to-make Indian pilaf with boiled eggs, basmati rice, aromatic spices, and herbs. Serve this for lunch, lunchbox, or busy weeknight dinner.
![Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (1) Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (1)](https://i0.wp.com/www.cookwithkushi.com/wp-content/uploads/2024/02/easy_egg_rice.jpg)
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- Easy egg rice recipe
- Ingredients
- How to cook rice for pulao?
- Making egg rice
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Recipe card
Egg Rice | Egg Pulao | Lunchbox Recipe
Kushi
Egg Rice or Pulao is a simple and easy-to-make Indian pilaf with boiled eggs, basmati rice, aromatic spices, and herbs. Serve this for lunch, lunchbox, or busy weeknight dinner.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Dinner, Lunch
Cuisine American, Indian
Servings 6
Calories 371 kcal
Equipment
Pot
Ingredients
To cook rice
- Water
- 1 teaspoon Salt
- 2 Cardamom pods
- 1 Bay leaf
- 2 inch Cinnamon
- 1 ½ cups Basmati rice
To make egg rice
- 1 tablespoon Ghee or Butter
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- 1 Star anise optional
- 1 Bay leaf
- 1 inch Cinnamon
- 2 Cardamom pods
- 2 Green chilies slit
- 2 to 3 Onions small, finely chopped
- 2 inch Ginger finely chopped
- 4 to 5 Garlic cloves finely chopped
- 1 cup Yogurt
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chile powder
- ½ teaspoon Salt
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- 8 Eggs boiled and slit
- 2 tablespoon Cilantro coriander leaves chopped
- 1 tablespoon Mint leaves chopped
- 1 tablespoon Kasuri methi crushed (optional)
- 2 Eggs boiled and grated (optional)
Instructions
How to cook rice for pulao?
Wash and soak the rice for 30 minutes. Drain.
1 ½ cups Basmati rice
Bring water to boil in a pot. Add salt, cardamom, bay leaf, cinnamon, and soaked rice and cook for 9 minutes or until the rice is 90 to 95 percent cooked. Do not overcook, as it will make your rice mushy.
Water, 1 teaspoon Salt, 2 Cardamom pods, 1 Bay leaf, 2 inch Cinnamon
Drain and transfer it to a plate. Let it cool down.
Making egg rice
Heat butter and oil in a pan. Add cumin seeds, star anise, bay leaf, cinnamon, and cardamom pods, and saute until aromatic.
1 tablespoon Ghee or Butter, 1 tablespoon Oil, 1 teaspoon Cumin seeds, 1 Star anise, 1 Bay leaf, 1 inch Cinnamon, 2 Cardamom pods
Add green chilies and onion and saute for 2 to 3 minutes.
2 Green chilies, 2 to 3 Onions
To this, add ginger and garlic cloves and saute for 4 to 5 minutes.
2 inch Ginger, 4 to 5 Garlic cloves
Add yogurt, turmeric, salt, red chile powder, coriander powder, garam masala powder, mix well and cook for 4 to 5 minutes.
1 cup Yogurt, ¼ teaspoon Turmeric powder, 1 teaspoon Red chile powder, ½ teaspoon Salt, 1 teaspoon Coriander powder, 1 teaspoon Garam masala powder
Add the 8 boiled and slit eggs and mix.
8 Eggs
Add the cilantro, mint leaves, and kasuri methi and mix well.
2 tablespoon Cilantro, 1 tablespoon Mint leaves chopped, 1 tablespoon Kasuri methi
Now, transfer the eggs to a different plate.
Add half a portion of the cooked rice and grated eggs to the masala and mix gently.
2 Eggs
Add remaining cooked rice and toss gently again.
Finally, add the reserved eggs and give a final toss. Garnish with herbs if desired.
Video
Notes
- You can use leftover pre-boiled eggs from your fridge, too.
- Soak the rice for 15 to 30 minutes before cooking. There is definitely a difference in texture.
- Do not overcook the rice, as it will make your pulao mushy.
- You can increase or decrease the number of boiled eggs without altering the other ingredients.
- Add those whole spices that are available in your pantry. If not, you can skip them.
- Before tossing the rice, you can taste the masala and adjust the taste accordingly.
- Leftover rice can also be used to make this egg rice or pulao.
- While adding the rice to the masala, do not add all at once. Based on how masaledar you need your rice, adjust the amount.
Nutrition
Calories: 371kcalCarbohydrates: 46gProtein: 17gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 281mgSodium: 759mgPotassium: 312mgFiber: 3gSugar: 4gVitamin A: 514IUVitamin C: 6mgCalcium: 122mgIron: 2mg
Tried this recipe?Let us know how it was!
Easy egg rice recipe
Egg rice, also called anda pulao or spiced rice dish, is a simple street-style recipe made using Indian masala. I cook pulao on alternate days as my son loves it for his lunchbox with some yogurt salad (raita). Plus, pulao makes your life easier.
The pulao or egg-spiced rice ingredient list may look lengthy, but all are basic ingredients and will make your pulao masaledar and tasty. Serve it with yogurt raita, salad and/or papad and fryums.
Add veggies like potatoes and green peas for a vegetable version, or try our one pot chicken pulao if you are a meat lover.
![Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (3) Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (3)](https://i0.wp.com/www.cookwithkushi.com/wp-content/uploads/2024/02/egg_rice_pulao_lunchbox_recipe.jpg)
Ingredients
Boiled eggs.
Basmati rice: Use long-grain rice for best results.
Spices: Enhance the flavor. Use those spices that are available in your pantry and skip the rest.
Herbs: Coriander leaves (cilantro), Mint leaves (pudina) and kasuri methi is all that I have used.
Yogurt: Makes the masala rich.
Other ingredients: Onion, ginger, garlic, and some spice powders, which add more flavor to your final dish.
Fat: I combine butter and oil. You can use any one of them.
Check out the recipe card for the full list of the ingredients.
![Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (4) Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (4)](https://i0.wp.com/www.cookwithkushi.com/wp-content/uploads/2024/02/easy_egg_rice_pulao_recipe.jpg)
How to cook rice for pulao?
- Wash and soak the rice for 30 minutes. Drain.
- Bring water to boil in a pot. Add cardamom, bay leaf, cinnamon, and soaked rice and cook for 9 minutes or until the rice is 90 to 95 percent cooked. Do not overcook, as it will make your rice mushy.
- Drain and transfer it to a plate. Let it cool down.
![Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (5) Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (5)](https://i0.wp.com/www.cookwithkushi.com/wp-content/uploads/2024/02/egg_rice_making.jpg)
Making egg rice
- Heat butter and oil in a pan. Add cumin seeds, star anise, bay leaf, cinnamon, and cardamom pods, and saute until aromatic.
- Add green chilies and onion and saute for 2 to 3 minutes.
- To this, add ginger and garlic cloves and saute for 4 to 5 minutes.
- Add yogurt, turmeric, salt, red chile powder, coriander powder, garam masala powder, mix well and cook for 4 to 5 minutes.
![Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (6) Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (6)](https://i0.wp.com/www.cookwithkushi.com/wp-content/uploads/2024/02/easy_egg_rice_making.jpg)
- Add the 8 boiled and slit eggs and mix.
- Add the cilantro, mint leaves, and kasuri methi and mix well.
- Now, transfer the eggs to a different plate.
- Add half a portion of the cooked rice and grated eggs to the masala and mix gently.
- Add remaining cooked rice and toss gently again.
- Finally, add the reserved eggs and give a final toss. Garnish with herbs if desired.
![Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (7) Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (7)](https://i0.wp.com/www.cookwithkushi.com/wp-content/uploads/2024/02/simple_egg_rice_making.jpg)
Pro Tips
- You can use leftover pre-boiled eggs from your fridge, too.
- Soak the rice for 15 to 30 minutes before cooking. There is definitely a difference in texture.
- Do not overcook the rice, as it will make your pulao mushy.
- You can increase or decrease the number of boiled eggs without altering the other ingredients.
- Add those whole spices that are available in your pantry. If not, you can skip them.
- Before tossing the rice, you can taste the masala and adjust the taste accordingly.
- Leftover rice can also be used to make this egg rice or pulao.
- While adding the rice to the masala, do not add all at once. Based on how masaledar you need your rice, adjust the amount.
![Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (8) Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (8)](https://i0.wp.com/www.cookwithkushi.com/wp-content/uploads/2024/02/simple_egg_rice_pulao.jpg)
Store
Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. reheat it in the microwave or skillet with a splash of water until heated through.
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