Egg Pulao or Ande Ka Pulao is a rich, delicious & fulfilling one pot meal prepared under 30 minutes with available pantry ingredients.
There are many a times when I am clueless as to what to cook for lunch. Our lunches are mostly elaborate as we have very light dinners. For these kind of days I have a separate menu of one pot meals. It’s quick, easy and just can be whipped up under 30 minutes.
Egg Pulao aka Ande ka Pulao is one of the dishes from my one pot meals. It is so easy to prepare and the taste is awesome too;. Few of the pantry ingredients like eggs, rice, yogurt, and some whole spices and you are ready to go.
This pulao goes well with any of the yogurt raita. Today I have paired it with some Boondi Raita.
Whole garam masala (Shahjeera,cloves,blackpepper, cinnamon,black cardamon,Bay leaves)
1big spoon oil + 1 tsp ghee (opt)
1 & 1/2 tsp Salt to taste
1 & 1/2 glass of water
Start with pricking the eggs with the fork and soak them in Thecha + 1/2 cup water. This step is not necessary . Only prick the eggs with fork & keep aside.
Heat oil in a deep pan or pressure cooker.
When oil is hot, add whole garam masala.
When garam masala crackles, add the onion.
When onion becomes pale, add ginger garlic paste & green chillies or Thecha (which we have soaked eggs).
Fry well for few minutes till smell disappears
Add black pepper powder & garam masala powder.
Remove from stove & add whipped curd .
Fry for few minutes
Now add salt, slit whole green chillies & coriander.
Now add the eggs. Mix till all the masala gets coated on it for a minute. After that remove eggs from the masala & keep aside.
Add the water .When water comes to a boil, add rice.Pressure cook on high flame till 3 whistles and then on simmer on low heat for 10-15 minutes.
Now take out the pilaf in a serving bowl & put sliced eggs on it & serve with Boondi Raita
Cuisine: Indian |Recipe Type: One Pot Meals
I use the pressure cooker method for all kinds of Pilaf. Reason.All the masalas get coated on the rice and flavour is awesome. And please adjust your water quanity depending on the rice quality. New rice less water, old rice more water.