Egg Pulao Recipe | EASY ONE-POT Egg Rice | एक ही कढ़ाई में बनाइये अंडा पुलाओ | Chef Sanjyot Keer

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Egg Pulao (Simple & Easy Anda Rice)

Prep Time: 20 minutes
Cooking Time: 30 minutes
Serves: 3–4

Ingredients:
Washing Rice & Eggs Prep
BASMATI RICE | बासमती चावल 1 CUP
WATER | पानी AS REQUIRED
EGGS | अंडे 6 NOS. (BOILED)

Prep
ONION | प्याज 3 NOS.
GARLIC | लहसुन 10–12 CLOVES
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 3 NOS.
MINT | पुदीना A LARGE HANDFUL
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
TOMATO | टमाटर 1 NO.

Cooking
OIL | तेल 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
TOMATO | टमाटर 1 NO.
CURD | दही 1/4 CUP (WHISKED)
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
BIRYANI MASALA | बिरयानी मसाला 2 TSP
SALT | नमक TO TASTE
FRESH CORIANDER & MINT | हरा धनिया और पुदीना A HANDFUL (CHOPPED)
HOT WATER | गरम पानी A SPLASH
HOT WATER | गरम पानी 2 CUPS
SALT | नमक IF REQUIRED
FRESH CORIANDER & MINT (CHOPPED)

Method:
Boil and peel the eggs before starting the recipe for ease.
Wash and soak the basmati rice until the water runs clear, let it soak while you prep the rest.
In a string chopper, finely chop onion, garlic, ginger, and green chillies together, transfer to a bowl.
In the same chopper, roughly chop mint and coriander & keep aside.
Cut the tomato into large dices, they cook faster if cut into large chunks.
Heat a heavy-bottomed flat vessel or kadhai. Once hot, add oil and let it get hot.
Add cumin seeds and let them crackle.
Add the chopped onion mixture and sauté over medium flame until golden brown.
Add tomatoes, whisked curd, turmeric, chilli powder, biryani masala, and salt.
Mix well and cook until the oil separates. Add a splash of hot water if required to continue cooking.
Add chopped coriander and mint, stir and cook for another minute.
Gently score the boiled eggs with a knife so they can absorb flavour & add them to the masala and stir gently to coat well.
Using the same cup measure you used to measure the rice, pour 2 cups of hot water (for rice soaked 30 mins).
Then drain the soaked rice and add it to the masala.
Stir gently, taste, and adjust salt if needed.
Once the pulao comes to a gentle simmer, sprinkle some more coriander and mint on top.
Cover the vessel with a lid wrapped in a clean kitchen towel to trap the steam.
Cook on the lowest flame for 12–15 minutes.
Open and check, the rice should be cooked and no water should remain.
If slightly undercooked, add a splash of hot water, cover again, and cook for a few more minutes.
Once cooked, switch off the flame and let the pulao rest for 10–15 minutes, this step is very important.
Gently fluff the rice with a spatula before serving & serve hot with some rait & onion salad.

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Intro 0:00
Eggs 0:57
Soaking Rice 1:38
Prep 2:30
Cooking Process 3:34
How to check the pulao 7:55
Resting the Pulao 8:16
Plating 8:52
Outro 10:22