Egg Rice | Egg Pulao | Lunchbox Recipe - Cook with Kushi (2024)

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.

Recipe card

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.

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.

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.

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.

• 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.

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.

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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