In this post I share the instructions to make it in a pot and stovetop pressure cooker. To make it in instant pot, follow the same instructions and cook for 5 mins with a manual pressure release after 5 mins. This egg pulao is really quick to make if you have some preboiled eggs. While the rice soaks, I boil the eggs and prepare the onions and tomatoes. Soaking basmati rice before cooking is crucial as the grains soak and expand well while cooking. Also soaking gets rid of the excess starch and prevents your egg pulao from turning mushy. This Egg pulao is mildly spiced and not heavily flavored or spiced like the Egg Biryani or the Egg Dum Biryani. It is kids’ friendly too if you skip the green chilies. More Egg RecipesEgg CurryEgg Bhurji Chinese Egg Fried RiceChinese Egg Fried Noodles
How to Make Egg Pulao (Stepwise Photos)
Rinse rice and soak it for 20 mins. Rinse eggs well under water, Pour some water to a pot and put the eggs in the pot. Pour water until eggs are completely immersed and cook until cracks are visible on a medium heat. Remove the eggs and place them in cold water. Remove the shells and make 2 to 3 gashes on the eggs. Add oil to the pot or pressure cooker and heat. Add cinnamon, star anise, cumin, cloves, bay leaf and cardamom. Let them sizzle and then add the onion and green chilies. Fry till the onions are light golden. Put the ginger garlic paste and fry until the raw smell is gone. Stir in the boiled eggs. Add tomatoes, turmeric, salt and red chili powder. Mix well and cook till the oil separates, it’s okay if the tomatoes are not fully mashed. Add the mint leaves and saute for a minute. Whisk the yogurt and reduce the heat. Slowly pour the yogurt into the pan. Add garam masala. Cook until the mixture is really thick. Add drained rice. Pour water. Mix well and taste test. Add more salt if needed. Bring the water to a rapid boil and lower the heat. Cover and cook in a pressure cooker for 1 whistle or in the pot until the egg pulao is cooked perfectly. Troubleshooting tip for pot cooking: If the rice is undercooked and there is not enough moisture to cook, splash some hot water. Mix an continue to cook until the rice grains are fluffy and tender but not mushy. When the pressure drops, open the lid and fluff up with a fork. Serve Egg Pulao with raita. Related Recipes
