Andhra Egg Pulao
A fragrant and spicy one-pot rice dish from the heart of Andhra Pradesh. This pulao features fluffy, long-grain basmati rice cooked with a fiery blend of spices, caramelized onions, and whole boiled eggs, creating a deeply satisfying and complete meal.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Rice and Eggs
- b.Hard boil the eggs for 10-12 minutes. Once cooled, peel them and make a few shallow slits on each egg with a knife. This helps them absorb flavor.
- c.While the eggs are boiling, rinse the basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 20-30 minutes, then drain it completely in a colander.
- 2
Step 2
- a.Sauté the Eggs
- b.Heat 1 tablespoon of ghee in a heavy-bottomed pot or Dutch oven over medium heat.
- c.Add a pinch of turmeric powder and red chili powder to the hot ghee.
- d.Carefully add the slit boiled eggs and sauté for 2-3 minutes, turning gently, until they are lightly golden and have a slightly crisp exterior. Remove the eggs from the pot and set them aside.
- 3
Step 3
- a.Temper Spices & Sauté Onions
- b.In the same pot, add the remaining 3 tablespoons of ghee.
- c.Once the ghee is hot, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30 seconds until they become fragrant.
- d.Add the thinly sliced onions and fry for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the flavor of the pulao.
- 4
Step 4
- a.Build the Masala Base
- b.Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
- c.Add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy, and oil begins to separate from the mixture.
- d.Stir in the spice powders: turmeric, red chili powder, and coriander powder. Cook for another minute, stirring to prevent burning.
- e.Lower the heat, add the whisked curd, and stir continuously for 2 minutes until it is well incorporated and the masala thickens.
- f.Finally, add the chopped mint leaves and half of the chopped coriander leaves. Mix well.
- 5
Step 5
- a.Cook the Pulao
- b.Add the drained basmati rice to the pot. Gently stir for 1-2 minutes to coat the rice grains with the masala, being careful not to break them.
- c.Pour in 3 cups of water and add the salt. Stir gently to combine and bring the water to a rolling boil over high heat.
- d.Once boiling, reduce the heat to the lowest possible setting. Gently place the sautéed eggs on top of the rice.
- 6
Step 6
- a.Simmer, Rest, and Garnish
- b.Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
- c.Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This allows the grains to firm up and become fluffy.
- d.Open the lid and gently fluff the rice with a fork. Sprinkle the garam masala, fresh lemon juice, and the remaining chopped coriander leaves over the top.
- e.Serve hot with a side of cooling raita.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra fluffy and long grains, soak the basmati rice for at least 30 minutes.
- 2Frying the onions to a deep golden brown (birista) is crucial for the authentic sweet and rich flavor of the pulao.
- 3Making shallow slits in the boiled eggs allows them to soak up the spicy masala.
- 4Always use a heavy-bottomed pot to prevent the rice from sticking and burning at the bottom.
- 5Do not skip the 10-minute resting period after cooking; it allows the steam to distribute evenly and makes the rice grains perfectly tender.
- 6Serve with a cooling cucumber raita or onion raita to balance the heat of the pulao.
Adapt it for your goals.
Vegetable Egg Pulao
Add 1 cup of mixed vegetables like carrots, peas, and beans along with the tomatoes for added nutrition and texture.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the other spices for an extra kick.
Coconut Milk PulaoCoconut Milk Pulao
Replace 1 cup of water with 1 cup of thin coconut milk for a richer, creamier flavor profile.
Pressure Cooker MethodPressure Cooker Method
Follow steps until adding water. Add rice, water, and eggs to a pressure cooker. Cook for 2 whistles on medium heat. Let the pressure release naturally before fluffing and garnishing.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Sustained Energy Release
The complex carbohydrates from basmati rice provide a steady supply of energy, keeping you full and active for longer periods.
Rich in Aromatic Spices
Spices like turmeric, cloves, and cinnamon are known for their anti-inflammatory and digestive properties, adding both flavor and health benefits to the dish.
Frequently asked questions
One serving (about 2 cups) contains approximately 650-750 calories, primarily from rice, eggs, and ghee. The exact count can vary based on ingredient sizes and type of fat used.