Golden Spiced Egg Pulao Recipe

About this recipe

Golden Spiced Egg Pulao is a delightful North Indian breakfast that combines fluffy basmati rice with succulent boiled eggs and a medley of spices for a hearty start to your day. The fragrance of cumin, turmeric, and garam masala infuses the rice, creating layers of flavor that are both comforting and invigorating. This dish is perfect for those seeking a protein-packed breakfast, as the eggs contribute 34 grams of protein, supporting muscle recovery and sustained energy. The vibrant addition of tomatoes and fresh coriander balances the rich spices, making every bite a burst of freshness. Whether you're preparing it for a weekend brunch or a quick weekday meal, this pulao is a versatile choice that pairs well with a hot cup of chai or a refreshing glass of lassi. Cooking it is a rewarding experience, as the aromas fill your kitchen and the final presentation is nothing short of inviting.

Ingredients

• 1 kg Basmati Rice
• Pcs Egg Loose
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 100 g Garlic - Single Clove
• loose Ginger
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Boil the eggs in water for 10 minutes, peel them, and set aside.
3. 3. Heat oil in a pan and add cumin seeds, letting them sizzle for a few seconds.
4. 4. Add finely chopped onions and sauté until golden brown and fragrant.
5. 5. Stir in minced garlic, ginger, and green chilies, cooking for 2 minutes.
6. 6. Add chopped tomatoes, turmeric powder, and red chili powder, cooking until the tomatoes soften.
7. 7. Drain the soaked rice and add it to the pan, stirring gently to coat with the spice mixture.
8. 8. Pour in 300 ml of water, add salt, and bring the mixture to a boil.
9. 9. Reduce the heat, cover, and simmer until the rice is cooked and fluffy.
10. 10. Slice the boiled eggs into halves and gently place them on top of the cooked rice.
11. 11. Sprinkle garam masala and freshly chopped coriander leaves for added aroma and flavor.
12. 12. Turn off the heat and let the pulao rest for 5 minutes before serving.