Rajasthani Anda Pulao

Name: Rajasthani Anda Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 cup basmati rice (soaked for 20 minutes and drained); 4 pcs egg (hard-boiled and peeled); 1 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 tsp ginger-garlic paste; 2 tbsp ghee; 1 tsp cumin seeds; 1 pcs bay leaf; 3 pcs cloves; 2 pcs green cardamom (lightly crushed); 1 inch cinnamon; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 cup water (hot); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(58)

TASTE SCORE

8/10

Fragrant basmati rice layered with boiled eggs, warm whole spices, onion, tomato, and a gentle hit of green chili. This homestyle Rajasthani pulao is comforting, lightly spiced, and easy to pair with raita or a simple salad.

PREP

20m

COOK

30m

SERVES

1 KATORI

326 cal

SERVINGS

METHOD · 11 STEPS

prep · ~20 min
Soak the rice and boil the eggs.
1.Rinse the basmati rice well until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain fully.
3.Boil the eggs until hard-boiled, cool them, and peel them.
4.Make 2 to 3 light slits on each egg so they absorb the masala.
TIPDrained rice gives separate grains, so do not leave extra water clinging to it.
saute · ~1 min
Heat the ghee and cook the whole spices.
1.Heat ghee in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, cloves, green cardamom, and cinnamon.
3.Cook for 30 to 40 seconds until the spices smell fragrant.
saute · ~7 min
Cook the onion and aromatics.
1.Add the sliced onion and cook until light golden.
2.Add green chili and ginger-garlic paste.
3.Cook for 1 minute until the raw smell fades.
TIPKeep the heat medium so the onion browns gently and the paste does not catch at the bottom.
saute · ~5 min
Make the masala base.
1.Add the chopped tomato and cook until soft.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Mix well and cook until the masala looks glossy.
saute · ~2 min
Coat the eggs in the masala.
Add the boiled eggs and turn them gently in the masala for 1 to 2 minutes so the outside picks up color and flavor without breaking.
mix · ~1 min
Add the rice and combine gently.
Add the drained basmati rice and fold it into the masala very gently so the grains stay whole and the eggs remain intact.
boil · ~5 min
Add hot water and bring to a boil.
Pour in the hot water, stir once gently, and bring everything to a steady boil over medium-high heat.
steam · ~15 min
Cover and cook the pulao.
Lower the heat, cover tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.
TIPDo not stir while the rice cooks or the grains can break and turn sticky.
rest · ~5 min
Rest the pulao off the heat.
Turn off the heat and let the pulao rest, covered, for 5 minutes so the grains firm up and finish steaming.
garnish
Garnish with coriander leaves.
serve
Fluff gently and serve hot.

PRO TIPS

What to keep in mind.

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

1
Make shallow slits in the boiled eggs before adding them so the masala clings better and seasons the egg white.
2
Cook the onions only to light golden, not deep brown, or the pulao can taste more like biryani than a gentle homestyle pulao.
3
Use a heavy pan with a tight lid so the rice steams evenly and the bottom does not scorch during the covered cooking stage.
4
Once you add hot water, stir just once; repeated stirring will break the soaked basmati and make the pulao sticky.
5
Rest the pulao for 5 minutes after cooking, then fluff from the sides with a fork or flat spoon to keep the eggs intact.
6
If making ahead, cool the pulao uncovered for a few minutes before refrigerating so the rice stays separate instead of turning soggy.

RECIPE VARIATIONS