Egg Rice Pulao


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    3 to 4 Boiled eggs

    1 ½ cups rice (you can use any rice, soak for at least 30 mins)

    1 ½ tsp. ginger garlic paste

    1 to 2 green chilies

    Fistful of mint (pudina) leaves

    Fistful of coriander leaves

    1 medium onion thinly sliced (optional, even if you don’t use, it is fine)

    1 cup Mixed vegetables (you can use more if you like) (I used carrots, potatoes, green peas)

    2 to 3 tbsps. Oil

    Salt as needed

    2.5 cups water

    1 bay leaf

    ¼ tsp shahi jeera

    1 star anise

    1 small piece of nut meg

    6 cloves

    4 cardamoms

    2 inch cinnamon stick

    Generous pinch of stone flower

    2 strands of mace

    1 bay leaf


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  • 1Remove the shell of the boiled eggs and pierce with fork lightly. Set these aside

    2Soak rice for 30 mins

    3Finely mince together mint,coriander leaves and green chilies. Or it can be coarsely blended

    4Add oil to a pressure cooker and heat up. Add spices and let them to splutter

    5Add onions, fry till they turn golden, add ginger garlic paste, fry till it becomes fragrant

    6Add carrots, potatoes and peas if using. Fry for 2 mins

    7Add the minced coriander, mint and chili or the ground paste. Fry for 2 mins

    8Add water and salt bring it to a boil. You can saute the eggs in a tsp ghee in a different pan if you wish or you can skip sauteing too. Frying brings out the flavor of eggs

    9Add rice, eggs and green peas if you did not add at step 6.

    10Cover the cooker with lid, turn the flame to medium. Allow the cooker to whistle once or twice based on your

    11cooker. Serve hot.

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