Rajasthani Anda Pulao
Aromatic basmati rice cooked with whole spices, a tangy yogurt-based masala, and tender hard-boiled eggs. This one-pot meal from Rajasthan is a flavorful and satisfying lunch or dinner.
For 4 servings
5 steps. 35 minutes total.
- 1
Preparation (Time: 20 minutes)
- a.Wash the basmati rice thoroughly until the water runs clear, then soak it in fresh water for 30 minutes. While the rice soaks, hard-boil the eggs, peel them, and prick them lightly with a fork or make small slits; this helps them absorb the masala flavors. Thinly slice the onions, chop the tomatoes, and slit the green chilies.
- 2
Sauté Aromatics (Time: 10-12 minutes)
- a.Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30 seconds until they become fragrant. Add the sliced onions and fry, stirring occasionally, for 8-10 minutes until they are golden brown.
- 3
Build the Masala Base (Time: 8-10 minutes)
- a.Add the ginger-garlic paste and slit green chilies to the pot. Sauté for one minute until the raw aroma disappears. Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy. Now, add the powdered spices: turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another minute. Reduce the heat to low, add the whisked curd, and stir continuously for 2-3 minutes to prevent it from curdling. Cook until oil begins to separate from the masala.
- 4
Cook the Pulao (Time: 15-18 minutes)
- a.Drain the soaked rice completely and add it to the pot. Gently fold the rice into the masala for about a minute, being careful not to break the grains. Pour in 3 cups of water and gently place the hard-boiled eggs into the pot. Bring the mixture to a boil. Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes without opening the lid.
- 5
Rest and Garnish (Time: 10 minutes)
- a.After the cooking time is up, turn off the heat but do not open the lid. Let the pulao rest for at least 10 minutes. This step is crucial for the rice grains to firm up and absorb all the steam. After resting, open the lid, sprinkle the garam masala and freshly chopped coriander leaves over the top. Gently fluff the rice with a fork to separate the grains. Serve hot.
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 most aromatic and fluffy pulao.
- 2Frying the onions to a deep golden brown is key to the flavor and color of the pulao.
- 3Always add whisked curd on low heat while stirring continuously to prevent it from splitting.
- 4Do not skip the 10-minute resting period after cooking; it allows the rice to become perfectly cooked and non-sticky.
- 5For an even richer flavor, you can shallow fry the pricked, boiled eggs in 1 tsp of oil with a pinch of turmeric and chili powder before adding them to the pulao in Step 4.
Adapt it for your goals.
Vegetarian
Replace the eggs with 200g of paneer cubes or 1.5 cups of mixed vegetables like carrots, peas, and beans. Sauté them after the onions are browned.
SpicierSpicier
Increase the amount of red chili powder to 1.5 tsp and add 1-2 more slit green chilies. You can also add 1/4 tsp of black pepper powder along with the garam masala.
Richer FlavorRicher Flavor
Soak a few strands of saffron in 2 tablespoons of warm milk and drizzle it over the rice before you put it on to simmer in Step 4.
With MeatWith Meat
Substitute eggs with 500g of bone-in chicken or mutton pieces. Sauté the meat after the onions are browned and cook until it's almost tender before adding the soaked rice.
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, growth, and overall body function.
Provides Sustained Energy
The complex carbohydrates from basmati rice are digested slowly, providing a steady release of energy that keeps you feeling full and active for longer.
Aids Digestion
Spices like cumin, coriander, and ginger are traditionally known to aid digestion and reduce bloating. The probiotics in curd also support a healthy gut microbiome.
Rich in Essential Nutrients
This dish is a good source of various nutrients, including Choline and Vitamin D from eggs, and minerals from the whole spices.
Frequently asked questions
One serving of Rajasthani Anda Pulao contains approximately 580-620 calories, making it a substantial and filling main course. The calories come from a balance of carbohydrates from rice, protein from eggs, and fats from ghee.