Egg Pulao Recipe (Anda Pulao)
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This Egg Pulao (Anda Pulao) is the weeknight dinner you will reach for again and again. Fragrant basmati rice cooked in a spiced onion-tomato masala with golden-fried boiled eggs nestled right in. One pot, 35 minutes, no fancy technique. Just layers of flavor that taste like you spent hours.
Table of Contents
What Is Egg Pulao?
Egg pulao (also called anda pulao or egg pulav) is a one-pot North Indian rice dish where long-grain basmati rice slow-cooks in a fragrant masala of caramelized onions, tomatoes, ginger-garlic, and whole spices. Golden-fried boiled eggs are nestled in, absorbing the spiced broth as the rice steams. It is quicker and milder than egg biryani, making it an ideal weeknight meal for the whole family.
If you have ever made my Peas Pulao on a busy weeknight and thought I wish this had more protein, then this anda pulao recipe is exactly where that thought leads. Egg pulao is everything you love about a simple one-pot pulao, just made more satisfying with golden-fried boiled eggs tucked right into the rice.
I grew up eating pulao at least twice a week. My mother made the simplest version; just rice, ghee, and whole spices, but it was always the smell that stopped everyone mid-conversation. Basmati rice, sizzling in a hot pan with bloomed cardamom and cloves, is genuinely one of those aromas that makes a house feel like a home.
This egg pulao recipe builds on that foundation with a proper masala base: caramelized onions, tomatoes, ginger-garlic, and a teaspoon of my homemade Pulao Masala, a spice blend that takes 10 minutes to make and transforms any ordinary pulao into something that tastes deeply considered. If you do not have it on hand, garam masala works in a pinch, but I genuinely encourage you to make a batch.
The eggs are fried in spiced ghee before being added to the pot. I slash each one with a knife first so the turmeric and chili oil can seep inside, and every bite delivers flavor all the way through. It is the kind of small technique that separates a good egg pulao from a memorable one.
If you love this recipe, you will also enjoy my Paneer Pulao; same one-pot method, same weeknight ease, just swapping eggs for crispy golden paneer cubes. Both come together in under 35 minutes and reheat the next day beautifully.
Why You’ll Love This Family Favorite Recipe!
- Truly one pot – rice, eggs, spices, all together, one pan to wash.
- 35 minutes from start to table, including the rice soak time if you multitask.
- Flexible – works in a pressure cooker, open pot, or Instant Pot.
- Mild and adaptable – reduce green chilies for kids, amp up spices for adults.
- Better than takeout – restaurant-quality fragrance from whole spices, zero food coloring.
Ingredients
- Basmati Rice – Long-grain aged basmati rice is the best choice to make this pulao, as it holds its shape when cooked. That said, you can use any rice that is availabel to you.
- Boiled Eggs – You will need hard-boiled eggs.
- Oil – I made the pulao in canola oil, but you can use any oil. Ghee is also a great option.
- Whole Spices – The pulao is flavored with bay leaf (tejpatta), cinnamon (dalchini), cloves (laung), and green cardamom (hari elaichi).
- Fresh Ingredients – You will need red onions, tomatoes, green chilies, mint, and cilantro (fresh coriander).
- Spice Powders – You will need Kashmiri red chili powder, turmeric powder, salt, pulao masala (or garam masala), and biryani masala (optional).
- Others – You will also need ginger-garlic paste, plain yogurt (dahi, curd), and lime juice.
How To Make Egg Pulao
Soak The Rice
Step 1: Rinse 1 cup of long-grain basmati rice under cold water 3–4 times until the water runs clear. Soak in fresh cold water for 20–30 minutes. Drain and set aside.
Soaking hydrates the starch, giving you longer, fluffier grains that don’t break during cooking.
Fry The Eggs
Step 2: Heat 2 tablespoon oil in a wide pan over medium-high heat. Add a pinch of turmeric and red chili powder to the pan, then mix them into the oil. Make 2-3 slits in 6 boiled eggs using a knife, then add the eggs to the pan.
Step 3: Sear for 2–3 minutes, turning gently, until the eggs turn golden and slightly crisp on the outside. Remove and set aside.
Don’t skip this step. The searing creates a flavor crust that makes egg pulao distinctly different from simply throwing boiled eggs in rice.
Make The Pulao
Step 4: To the same pan, add 1 bay leaf (cut into small pieces), 1-inch cinnamon, 2-3 cloves, and 2-3 cardamom, and let them sizzle for 5-6 seconds.
Step 5: Add 1 cup of chopped red onions and fry, stirring frequently, for 4-5 minutes until they turn translucent.
Step 6: Add 2 teaspoon ginger-garlic paste and cook for 5-6 minutes, until the onions turn golden brown.
This is the patience step. Properly caramelized onions are sweet, jammy, and form the backbone of the pulao’s flavor.
Step 7: Add ½ cup of chopped tomatoes, ½ cup of plain yogurt, 2-3 green chilies (slit in half), 1 tablespoon chopped mint, and 1 tablespoon chopped cilantro, and cook for 3–4 minutes until they break down and become pulpy.
Step 8: Add 1 teaspoon Kashmiri red chili powder, ½ teaspoon turmeric powder, 1 teaspoon salt, ½ teaspoon pulao masala (or garam masala), and 1 tablespoon biryani masala (optional). Stir well and cook for 1 minute.
Step 9: Add the drained, soaked rice to the pan and gently stir to coat each grain in the masala base.
Step 10: Pour in 1 and ½ cups of water, 1 teaspoon lime juice, and the seared spiced eggs. Stir gently.
Step 11: Reduce the heat to low. Cover the pan tightly with a lid and cook for 25 minutes until all the water is absorbed and the rice is perfectly cooked. Do not lift the lid during cooking.
Step 12: Once cooked, let the pulao rest, covered, for 5 minutes. This resting period is critical. The steam continues to cook the bottom grains while the top cools slightly, resulting in uniformly fluffy rice. Open the lid and gently fluff with a fork. Garnish with 1 tablespoon fresh coriander and serve hot.
Pressure Cooker Method: Follow the recipe until water and eggs are added. Seal the cooker and cook for 2 whistles on high, then immediately remove from the heat. Let pressure release naturally for 5 minutes.
Variations
Coconut milk egg pulao: Replace half the water with thin coconut milk. Adds a subtle South Indian character and a beautiful richness to the dish.
Egg and peas pulao: Add ½ cup of fresh or frozen green peas along with the rice. The peas add natural sweetness and color.
For more ideas, check out my complete collection of Indian Rice Recipes: From the festive Shahi Pulao to the quick weeknight Chana Pulao Recipe, I have you covered.
Egg Pulao FAQs
Egg pulao uses the absorption method. Rice and eggs cook together in a single pot, absorbing all the liquid. Egg biryani uses the draining method. Rice is par-boiled separately, then drained and layered over marinated eggs and slow-cooked. Biryani is richer, more labor-intensive, and uses more spices. Pulao is lighter, faster, and ideal for weeknight cooking.
Three common causes:
1. Not soaking the rice before cooking: Soaking reduces the excess surface starch. 2. Using too much water.
3. Overcooking or lifting the lid too early, which lets steam escape and then re-condenses water onto the rice.
Always soak, measure water precisely, and resist the urge to lift the lid.
Yes. Follow the same steps using the Sauté function. Add soaked rice, water (use only 1 cup of water for 1 cup of rice), and eggs, then seal and cook on Pressure Cook (High) for 6 minutes. Do a Quick Release after 5 minutes of natural release. Fluff and serve.
Serving Suggestions
Egg pulao pairs best with raitas such as cucumber raita, boondi raita, or makhana raita. I also like to serve laccha onion, kachumber, and roasted papad on the side to make it a complete meal.
Storage Suggestions
Leftover egg pulao can be refrigerated for 3-4 days in an airtight container. You can also freeze it for upto a month.
To reheat: Sprinkle 1-2 tablespoons of water over the stored pulao before reheating. Microwave for 2–3 minutes with a damp paper towel on top, or reheat in a pan over low heat with a splash of water, covered, for 4–5 minutes. The damp steam revives the texture and prevents the rice from drying out.
Freezing tip: If freezing, separate the eggs from the rice first. Hard-boiled eggs become rubbery after freezing. Freeze only the rice base, and add fresh-fried eggs after reheating the rice.
Other Pulao Recipes We Recommend
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Egg Pulao Recipe (Anda Pulao)
Ingredients
- 1 cups long-grain basmati rice
- 2 tablespoons oil (or ghee)
- 6 boiled eggs (peeled)
- 1 bay leaf (tejpatta) (cut into small pieces)
- 1 inch cinnamon (dalchini)
- 2-3 cloves (laung)
- 2-3 green cardamoms (hari elaichi)
- 1 cup chopped red onions
- 2 teaspoons ginger-garlic paste
- ½ cup chopped tomatoes
- ½ cup plain yogurt (dahi, curd)
- 2-3 green chilies (slit in half)
- 1 tablespoon chopped mint
- 1 tablespoons chopped cilantro (plus more for garnishing)
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- ½ teaspoon pulao masala (or garam masala)
- 1 tablespon biryani masala (optional)
- 1 teaspoon lime juice
Instructions
Soak The Rice
- Rinse basmati rice under cold water 3–4 times until the water runs clear. Soak in fresh cold water for 20–30 minutes. Drain and set aside.
Fry The Eggs
- Heat oil in a wide pan over medium-high heat. Add a pinch of turmeric and red chili powder to the pan, then mix them into the oil. Make 2-3 slits in boiled eggs using a knife, then add the eggs to the pan.
- Sear for 2–3 minutes, turning gently, until the eggs turn golden and slightly crisp on the outside. Remove and set aside.
Make The Pulao
- To the same pan, add bay leaf, cinnamon, cloves, and cardamom, and let them sizzle for 5-6 seconds.
- Add onions and fry, stirring frequently, for 4-5 minutes until they turn translucent.
- Add ginger-garlic paste and cook for 5-6 minutes, until the onions turn golden brown.
- Add tomatoes, yogurt, green chilies, mint, and cilantro, and cook for 3–4 minutes until they break down and become pulpy.
- Add chili powder, turmeric powder, salt, pulao masala (or garam masala), and biryani masala (optional). Stir well and cook for 1 minute.
- Add the drained, soaked rice to the pan and gently stir to coat each grain in the masala base.
- Pour in 1 and ½ cups of water, lime juice, and the seared spiced eggs. Stir gently.
- Reduce the heat to low. Cover the pan tightly with a lid and cook for 25 minutes until all the water is absorbed and the rice is perfectly cooked. Do not lift the lid during cooking.
- Once cooked, let the pulao rest, covered, for 5 minutes. This resting period is critical. The steam continues to cook the bottom grains while the top cools slightly, resulting in uniformly fluffy rice. Open the lid and gently fluff with a fork. Garnish with coriander and serve hot.