You can make this egg pulao recipe in pressure cooker or instant pot as well. If you want to make egg pulao without vegetables, skip the potatoes. Got leftover rice? I am also including instructions to make egg pulao with cooked rice in this post. Also known as Ande ka pulao, I started making this pulao when my kids were toddlers and on some evenings I had very limited time to make dinner. Eggs are my favorite ingredient when creating quick meals and this one pot egg pulao recipe has became our family favorite over the years. It is also perfect for days if when you suddenly have guests over and want to whip uo something quickly.
Difference Between Pulao & Biryani
I get asked often so I thought of putting a few differences between these two rice dishes. The key difference between a pulao and biryani is how rice is cooked. Biryani is a layered rice dish from south asian subcontinent with its roots in Persia. In biryani, the rice is par boiled and meat is (mostly) precooked separately and then two are layered in a large pot along with fragrant herbs, saffron, ghee and fried onions. In a pulao, the rice cook in the broth made by cooking the meat or a masala base. The meat is cooked with onions, tomatoes and spices. You can check out my mutton pulao (yakhni pulao) recipe.
About Recipe
In our home, pulao is mostly considered a lazy day meal. Mostly I cook pulao when I am not in a mood to make rotis, sabzi, dal etc. Anda = Egg, Pulao or Pilaf = Spiced Rice Dish. This egg pulao recipe is pretty straightforward. Here are a few notes:-
You can use boiled eggs lying around in your fridge. Potatoes are optional, however they make the egg pulao hearty. Use baby potatoes or cut the potatoes about the same size as the eggs. In terms of preparation, you need to boil the eggs and soak the rice for about 20 minutes. Soaked rice not only cook evenly but soaking also makes a lot of difference in the texture of rice grains after cooking. Soaking the rice also helps in getting rid of excess starches in rice grains, this keeps the rice from getting mushy when you cook it. Eggs & rice are quite bland on their own. The main flavor of this pulao comes from whole spices. When making pulao with chicken, seafood or meat, I don’t use like to use tomatoes because the protein itself is so rich & flavorful, however eggs or vegetable pulao need added extra flavors . This pulao is mildly spiced. It has a lot of flavor from whole spices however nothing too hot. You can skip the red chilli flakes and green chillies if you wish or if making for kids. I prefer cooking pulao on stove top because I love the texture of rice however as I already told you, feel free to use pressure cooker.
What are Ingredients for Pulao
Boiled eggs- You can use store bought boiled eggs. I have shared my tips for boiling perfect eggs in this post. Basmati Rice - I use extra long grain basmati rice on a day to day basis. Thats what I use for making this pulao. It is different from sela rice/ biryani rice. Whole Spices - Skip any spices that you don’t have in the cabinet. Herbs- I add fresh mint to the pulao while cooking and chopped cilantro at the end. You may add a few curry leaves to the hot oil if you wish. Onions - How the onions are cut makes a difference in the taste of pulao. Don’t chop the onions, half the peeled onion and cut each in half moons. You may use yellow or red onion. Dont cut too thin or too thick. Tomatoes- Don’t chop the tomatoes. Similar to onions, cut them in half moons. Other ingredients - Oil, Ginger & Garlic, Potatoes (optional)
How To Make Egg Pulao
Egg Pulao in Instant Pot
To make in a pressure cooker, follow the same instructions (1-8). Close the lid of the IP and cook on 2 whistles on medium heat. Let pressure release naturally.
Egg Pulao Using Pressure Cooker
To make egg pulao in instant pot, the method remain the same except that you cook on high pressure for 4 minutes and let pressure release naturally.
How To Make Egg Pulao With Cooked Rice
Follow the recipe as it is from step 1 to 7. To the warm egg masala, add the cooked rice and mint leaves. Mix lightly taking care not to break the rice. Add dollops of ghee followed by a tiny splash of water (about ¼ cup). Cover and let steam for 8-10 minutes on low medium heat. This warms up the cold cooked rice. Fluff with a fork and serve garnished with cilantro.
Some Tips for Perfect Pulao
Skip any whole spices that you don not have at hand or do not prefer. Always soak the rice before cooking pulao. It makes a noticeable difference in the texture and taste of rice. You could increase the number of eggs to 6 or 8 without changing the rest of the recipe. Water Quantity- Most rice varieties need a 1:2 ratio of rice to water for cooking. However, please add the water depending on the quality of rice you use at home. The rice package has the water quantity mentioned at the back. Brown Onions- Take time to brown the onions patiently. The color of pulao depends on color of onions. Add fresh peas to this pulao. The combo of peas and eggs taste quite delicious. Avoid using short grain or high starch rice when making pulao else the pulao will be mushy. Once the pulao is finished cooking, let it rest for 10-15 minutes before serving else the rice breaks. Use a small saucer or a wide flat spatula or rice spoon to avoid breaking the rice. Always start serving from the side of the pot.
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