Golden Masala Egg Pulao Recipe

Indian cuisine · 341 calories

About this recipe

Golden Masala Egg Pulao is a vibrant Indian breakfast dish that combines fluffy basmati rice, hard-boiled eggs, and a medley of warming spices. It's the perfect way to kick-start your day, offering a balanced mix of protein, carbs, and healthy fats. The aromatic blend of cumin, cloves, cinnamon, and turmeric infuses every grain of rice with rich flavors, while the eggs add a hearty and satisfying element. This dish is easy to prepare and comes together in just 35 minutes, making it ideal for busy mornings. Whether you're looking for a comforting meal or something to impress at brunch, Golden Masala Egg Pulao hits the mark every time.

Ingredients

  • 1 kg Basmati Rice
  • 1 pack (6 pcs) Fresh White Eggs
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Cloves
  • 40 g Orika True Cinnamon Stick
  • 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
  2. 2. Boil the eggs in a saucepan for 10 minutes, peel them, and set aside.
  3. 3. Heat oil in a large pan and add cumin seeds, cloves, cinnamon, and bay leaf. Sauté for 30 seconds.
  4. 4. Add sliced onions and fry until golden brown, stirring occasionally.
  5. 5. Stir in ginger-garlic paste, chopped tomatoes, and green chilies. Cook until the tomatoes soften.
  6. 6. Mix in coriander powder, turmeric powder, and red chili powder. Cook for another 2 minutes to release the flavors.
  7. 7. Add the soaked and drained rice to the spice mixture and stir gently to coat the grains.
  8. 8. Pour in water and adjust salt to taste. Bring to a boil, then cover and simmer on low heat for 15 minutes.
  9. 9. While the rice cooks, slice the boiled eggs into halves or quarters.
  10. 10. Once the rice is cooked and fluffy, arrange the boiled eggs on top and gently mix.
  11. 11. Garnish with freshly chopped coriander leaves and serve hot.