Hyderabadi Egg Pulao

Name: Hyderabadi Egg Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 1.5 cup basmati rice (washed and soaked for 20 minutes); 4 pcs egg; 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 2 pcs green chili (slit); 1 tbsp ginger-garlic paste; 0.25 cup yogurt (plain, whisked); 0.25 cup mint (loosely packed leaves); 0.25 cup coriander leaves (chopped); 2 tbsp oil; 1 tbsp ghee; 1 tsp cumin seeds; 1 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon (stick); 5 pcs black peppercorns; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 2.25 cup water (hot); 1 tbsp lemon juice

RATING

4.4/5(78)

TASTE SCORE

9/10

Fragrant basmati rice layered with gently spiced masala and boiled eggs makes this Hyderabadi-style pulao a comforting one-pot favorite. It is aromatic, satisfying, and light enough to pair with raita or salan.

PREP

20m

COOK

30m

SERVES

1 KATORI

484 cal

SERVINGS

METHOD · 11 STEPS

prep · ~20 min
Soak the rice and get the other ingredients ready.
1.Wash the basmati rice until the water runs mostly clear.
2.Soak the rice in fresh water for 20 minutes, then drain well.
3.Slice the onion, chop the tomato, slit the green chili, and whisk the yogurt.
TIPDrain the rice well so the grains stay separate when cooked.
boil · ~12 min
Boil the eggs.
Place the eggs in a pan, cover with water, and boil until just cooked through. Cool, peel, and make a few light slits on each egg so the masala coats them better.
saute · ~1 min
Heat the fat and fry the whole spices.
1.Heat the oil and ghee in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, green cardamom, cloves, cinnamon, and black peppercorns.
3.Cook for 30 to 40 seconds until fragrant.
TIPKeep the heat moderate so the whole spices release flavor without turning bitter.
saute · ~8 min
Cook the onions and aromatics.
1.Add the sliced onion and cook until lightly golden.
2.Add green chili and ginger-garlic paste.
3.Cook for 1 minute until the raw smell fades.
saute · ~6 min
Make the masala base.
1.Add the chopped tomato and cook until soft.
2.Stir in turmeric powder, red chili powder, garam masala, and salt.
3.Add the whisked yogurt and cook until the masala looks thick and glossy.
saute · ~3 min
Coat the eggs in the masala.
Add the boiled eggs and gently turn them in the masala for 2 to 3 minutes. Stir in the mint and coriander leaves, saving a little for the end.
boil · ~4 min
Add the rice and hot water.
Add the drained rice and gently mix for 30 seconds. Pour in the hot water and lemon juice, then bring everything to a boil.
steam · ~15 min
Cover and cook the pulao on low heat.
Once the water is mostly absorbed, cover the pan tightly and cook on very low heat until the rice is tender and fluffy.
TIPDo not stir while the rice is finishing on low heat or the grains may break.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao sit covered so the steam settles and the grains firm up.
garnish
Fluff the rice and finish with the remaining herbs.
serve
Serve the Hyderabadi Egg Pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make only shallow slits in the boiled eggs so they absorb masala without breaking apart in the pan.
2
Cook the onions to light golden, not deep brown, so the pulao stays fragrant rather than tasting fried.
3
Whisk the yogurt well and lower the heat slightly before adding it to prevent splitting in the masala.
4
Use a heavy-bottomed pan with a tight lid for the final dum-like steam so the rice cooks evenly.
5
Add the hot water only after the rice is mixed into the masala; this helps coat the grains with flavor first.
6
Rest the pulao covered after cooking, then fluff with a fork or flat spoon to keep the basmati grains long and separate.
7
Leftovers reheat best with a spoonful of water sprinkled over the rice before covering and warming gently.

RECIPE VARIATIONS

Adapt it for your goals.

spicier

Spicier

Increase green chilies and red chili powder slightly for a sharper, more robust pulao that pairs especially well with cooling raita.

vegetable loaded

Vegetable-loaded

Add peas, carrots, or beans with the tomatoes for a fuller one-pot meal with extra texture and color.

low oil

Low-oil

Reduce the oil a little and rely more on the ghee for aroma; the pulao stays flavorful but feels lighter.

fried egg finish

Fried-egg-finish

Lightly pan-fry the boiled eggs with a pinch of turmeric and chili before adding to the masala for deeper flavor and color.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein from Eggs

Boiled eggs make this pulao more filling and add good-quality protein, helping turn rice into a satisfying main dish.

✓

Herb-Rich Aromatics

Mint, coriander, ginger, garlic, and whole spices bring flavor depth so the dish tastes vibrant without needing heavy gravy.

✓

Balanced Comfort Meal

Rice provides easy energy, while eggs and yogurt add richness and body, making it a more rounded one-pot meal.

QUESTIONS?

Frequently asked questions

Usually the rice was over-soaked, not drained well, or cooked with too much water. Keep the soak brief, drain thoroughly, and let the pulao rest after cooking.