One Pot Egg Pulao (Anda Pulao)
Egg pulao or Anda pulao is an easy rice dish made with boiled eggs, basmati rice, spices and onion tomato masala base.
Equipment
- Large Heavy Bottom Pot Wide and with lid
Ingredients
- 4 Eggs hard boiled
- 4 baby potato or 1 large potato quartered
- ¼ teaspoon turmeric powder
- 6 tablespoon cooking oil
- 1 large bay leaf
- 1 star anise small
- 8-10 black pepper corn
- 3 cloves
- 4 green cardamom
- 1 inch cinnamon stick
- ¼ teaspoon black mustard seeds
- ¾ teaspoon cumin seeds
- 1 large onion sliced
- 1 teaspoon salt
- 1 inch ginger julienned
- 2 thai bird green chillies adjust to taste
- 3 garlic minced
- 1 large tomato sliced
- 1 teaspoon red chilli flakes adjust to taste
- 1 cup basmati rice
- 5 mint leaves torn
- ½ teaspoon shah jeera skip if not available
- 2 cup warm water
- 2 tablespoon ghee optional but recommended
Instructions
Preperation
- Add rice to a large bowl and rinse 2-3 times under running water. Soak rice in enough water for 20-25 minutes.
- While the rice is soaking do the rest of preparation. Boil the eggs, peel and rub with turmeric powder and salt. Let sit.
- Chop the onions and tomatoes. Julienne the ginger and mince the garlic. It would be helpful to measure out all the spices and other ingredients.
Cook the Pulao
- Warm up the oil in a pot or pressure cooker. Add potatoes(if using) and eggs to the oil. Saute for 3-5 minutes until a thin crispy skin starts forming on them. Take out in a place and keep near. You can also saute the eggs and potatoes in a separate pan (non stick) if you wish.
- To the remaining oil, add ginger, green chillies and add all the whole spices ( bay leaf, star anise, cinnamon stick etc). Saute for 10-15 seconds taking care not to burn.
- Add the chopped onions next. Fry on low medium heat till the onions are golden brown (but not too dark).
- Add the minced garlic, tomatoes, red chili flakes next. Fry on low flame for 2-3 minutes until the tomatoes begin to soften. Dont cook down the tomatoes.
- Add the drained rice next along with, eggs and potatoes, shah jeera, salt and mint leaves. Add 2 cups of water. Pro tip:- Taste the water, it should taste sharp salty right now. This will ensure that your pulao is perfectly seasoned at the end of cooking.
- Bring to a boil, lower the heat and then cover the pot. Let cook on low heat for 10-12 minutes or until all the water is absorbed and the rice is looking fluffy.
- Switch off the stove. Quickly drizzle ghee on the pulao with touching it. Immediately close the lid and let sit for 10-12 minutes without disturbing.
- Garnish with chopped cilantro and use a small saucer or a flat wide spatula or rice spoon to serve egg pulao. Pair a bowl of yogurt and salad or a curry.
Notes
- Nutrition facts mentioned are an estimation only.
- Skip any whole spices that you don not have at hand or do not prefer.
- Always soak the rice before cooking pulao. It makes a noticeable difference in the texture and taste of rice.
- You could increase the number of eggs to 6 or 8 without changing the rest of the recipe.
- Water Quantity- Most rice varieties need a 1:2 ratio of rice to water for cooking. However, please add the water depending on the quality of rice you use at home. The rice package has the water quantity mentioned at the back.
- Brown Onions- Take time to brown the onions patiently. The color of pulao depends on color of onions.
- Add fresh peas to this pulao. The combo of peas and eggs taste quite delicious.
- Avoid using short grain or high starch rice when making pulao else the pulao will be mushy.
- Once the pulao is finished cooking, let it rest for 10-15 minutes before serving else the rice breaks.
- Use a small saucer or a wide flat spatula or rice spoon to avoid breaking the rice. Always start serving from the side of the pot.
Nutrition
Calories: 380kcalCarbohydrates: 38gProtein: 8gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 122mgSodium: 443mgPotassium: 396mgFiber: 3gSugar: 2gVitamin A: 555IUVitamin C: 15mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!