Egg Pulao Recipe (Anda Pulao)
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.
Servings: 4 people
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.
Soaking hydrates the starch, giving you longer, fluffier grains that don’t break during cooking.
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.
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
- 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.
This is the patience step. Properly caramelized onions are sweet, jammy, and form the backbone of the pulao’s flavor.
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.
Notes
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.
Nutrition
Calories: 400kcal | Carbohydrates: 47g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 284mg | Sodium: 820mg | Potassium: 340mg | Fiber: 3g | Sugar: 6g | Vitamin A: 612IU | Vitamin C: 9mg | Calcium: 113mg | Iron: 2mg
