Awadhi Egg Pulao
A fragrant and royal rice dish from Lucknow, where fluffy basmati rice is cooked with aromatic whole spices, saffron, and tender boiled eggs. This one-pot meal is a taste of Awadhi culinary heritage.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Rice, Eggs, and Saffron
- b.Rinse the basmati rice under cold water until it runs clear. Soak in ample water for 30 minutes, then drain completely.
- c.While the rice soaks, hard-boil the eggs. Once cooled, peel them and make a few shallow slits on the surface with a knife.
- d.In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside.
- 2
Step 2
- a.Make Birista (Fried Onions)
- b.Heat oil in a heavy-bottomed pan (kadai) over medium-high heat.
- c.Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are uniformly golden brown and crisp.
- d.Using a slotted spoon, remove the fried onions and spread them on a paper towel to drain excess oil. Set aside. These are your birista.
- 3
Step 3
- a.Cook the Pulao Masala
- b.In a heavy-bottomed pot or handi, heat the ghee over medium heat.
- c.Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, green cardamom, and black cardamom. Sauté for about 45 seconds until they become fragrant.
- d.Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
- e.Lower the heat, add the whisked curd, turmeric powder, red chili powder, and coriander powder. Stir continuously for 3-4 minutes until the oil begins to separate from the masala.
- 4
Step 4
- a.Cook the Rice
- b.Add the drained basmati rice to the pot. Gently stir for 1 minute to coat the grains with the masala without breaking them.
- c.Pour in 3.5 cups of water and add the salt. Stir gently to combine. Bring the mixture to a rolling boil.
- d.Once boiling, reduce the heat to a low simmer, cover the pot with a lid, and cook for 8-10 minutes, or until 80% of the water has been absorbed.
- 5
Step 5
- a.Assemble and Cook on 'Dum'
- b.Uncover the pot. Gently place the slit boiled eggs into the partially cooked rice.
- c.Drizzle the saffron-infused milk and kewra water evenly over the rice.
- d.Sprinkle half of the birista, half of the chopped mint and coriander leaves, and the garam masala on top.
- e.Cover the pot with a tight-fitting lid. To create a perfect seal, you can use aluminum foil under the lid. Cook on the lowest possible heat for 10-12 minutes. This slow-steaming process is called 'dum'.
- f.After 12 minutes, turn off the heat and let the pulao rest, still covered, for at least 10 minutes.
- 6
Step 6
- a.Garnish and Serve
- b.Open the lid and gently fluff the rice from the sides using a fork to separate the grains.
- c.Garnish with the remaining birista, mint, and coriander leaves.
- d.Serve the Awadhi Egg Pulao hot with a side of cooling raita or a fresh kachumber salad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use aged, long-grain basmati rice for the best fluffy texture and aroma.
- 2Frying the onions to a perfect golden brown (birista) is the secret to authentic Awadhi flavor. Be patient and don't let them burn.
- 3To prevent the rice from burning during the 'dum' stage, place a flat iron tawa (griddle) under the pot.
- 4Be very gentle when mixing and fluffing the rice to avoid breaking the delicate grains.
- 5For extra richness, you can lightly fry the boiled eggs in a teaspoon of ghee with a pinch of red chili powder before adding them to the rice.
Adapt it for your goals.
Vegetarian
Replace the eggs with 200g of paneer cubes (lightly fried) or 1.5 cups of mixed vegetables like carrots, peas, and cauliflower. Add them at the same stage as the eggs.
SpicierSpicier
Increase the number of green chilies to 3-4 and add an extra 1/2 teaspoon of red chili powder for more heat.
Richer FlavorRicher Flavor
Fry a handful of cashews and raisins in ghee until golden and add them as a garnish before serving.
Meat VersionMeat Version
Substitute eggs with 500g of bone-in chicken or mutton pieces. Sauté the meat with the masala until browned before adding the rice and water, adjusting cooking time accordingly.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Sustained Energy Release
Basmati rice provides complex carbohydrates that break down slowly, offering a steady supply of energy to keep you active and full for longer.
Promotes Gut Health
The use of curd (yogurt) introduces beneficial probiotics to the dish, which support a healthy gut microbiome and aid in digestion.
Aromatic & Mood-Lifting
The fragrant whole spices like cardamom, cinnamon, and saffron are not just for flavor; their aromas are known to have calming and mood-enhancing properties.
Frequently asked questions
A single serving of Awadhi Egg Pulao (approximately 395g) contains an estimated 520-580 calories. This can vary based on the amount of oil and ghee used.