Egg Pulao Recipe with Step by Step Pictures. Easy Egg pulav recipe made with whole spices, basmati rice and spiced eggs.
Easy Egg Pulao Recipe
Egg pulao recipe which taste so delicious and could be very easy to make. This pulao is considered one of the best recipe you possibly can make. This takes just couple of minutes to make. The freshly ground masala gives nice flavour and kick to the pulao. Serve it with any raita and also you might be done.
About Egg Pulao Recipe
Pulao is a one-pot rice dish made by cooking fragrant basmati rice with fragrant spices, herbs, and infrequently stock in a single pot. Vegetable pulao, Matar pulao, tawa pulao, Coconut milk pulao, zarda pulao, kashmiri pulao, and chicken pulao are all popular pulao recipes in India.
It’s normally served with korma, a wealthy meat or vegetable curry with a thick sauce. It uses a posh spice mix and requires you to layer the rice together with your protein of alternative before slow-cooking it. In some regions, a wheat dish whose recipe normally involves cooking in stock or broth, adding spices and other ingredients similar to
vegetables or meat, and using some technique to attain cooked grains that don’t adhere. This makes an ideal lunch box recipe too.
Similar Recipes,
Jeera Pulao
Soya Pulao
Shahi Pulao
Jeera Veg Pulao
Beetroot Pulao
Video for Egg Pulao Recipe
Ingredients for Egg Pulao Recipe
Seera samba rice
Seeraga Samba rice is the costliest and has the smallest grain, about one-third the scale of basmati rice. Samba rice has a definite taste, defined as starchy. It’s white, fragrant, and has extremely wonderful grains.
Cardamom / Yelakai
It imparts a wealthy aroma and a subtle sweetness to a wide range of rice dishes. Cardamom is a vital ingredient that enhances the flavour of varied biryanis and pulaos, similar to Shahi Pulao. Many recipes call for cardamom pods to be added whole.
Black Pepper
Peppers distinct flavour complements almost any savoury dish, in addition to some sweet dishes. If salt helps to bring out flavours, black pepper makes foods more assertive.
If you’ve any questions not covered on this post and in the event you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Recipe
Egg Pulao Recipe | Muttai Pulao Recipe | Recipe for Egg Pulav
Spicy egg pulao with freshly ground coriander, mint gives a stunning aroma to this pulao. Serve with any raita or curries of your liking.
Nutrition Facts
Egg Pulao Recipe | Muttai Pulao Recipe | Recipe for Egg Pulav
Amount Per Serving (1 servings)
Calories 629
Calories from Fat 216
% Every day Value*
Fat 24g37%
Saturated Fat 14g88%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 205mg68%
Sodium 583mg25%
Potassium 501mg14%
Carbohydrates 89g30%
Fiber 6g25%
Sugar 7g8%
Protein 15g30%
Vitamin A 1263IU25%
Vitamin C 23mg28%
Calcium 106mg11%
Iron 3mg17%
* Percent Every day Values are based on a 2000 calorie food plan.
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Egg Pulao Recipe Step by Step pictures
1)Take mint leaves, coriander leaves, green chillies, ginger and garlic in a blender and puree till coarse paste.
2)Heat coconut oil in a pressure cooker.
3)Add in fennel seeds, cinnamon, cardamom and bay leaf
4)Add in sliced onions
5)Cook till golden brown
6)Add in ground masala
7)Saute till raw smell leaves
8)Add in tomatoes
9)Cook till mushy
10)Now the masala is finished
11)Add in soaked seera samba rice.
12)Add salt
13)Mix well
14)Add water
15)Bring it to a boil and canopy and pressure cook.
16)Now rice is finished.
17)Boil some eggs
18)Heat oil in a pan
19)Add in chilli powder, garam masala powder and turmeric powder
20)Add in eggs
21)Season with pepper
23)Add in salt
24)Cook till brown
25)top biryani with eggs
26)Mix well
27)Serve
Ceaselessly Asked Questions
What’s difference between biryani and pulao?
Biryani is ready using the draining approach to cooking, which entails par-boiling the rice in water, then draining, drying, and layering it. Pulao is made using the absorption method, which suggests that the rice and vegetables absorb all the water or stock.
If you’ve any questions not covered on this post and in the event you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
