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egg pulao or anda pulao

egg pulao recipe, anda pulao

A quick egg rice made made by adding many flavors using onion, tomato, yogurt, eggs mixed in rice...
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Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Rice
Cuisine South Indian
Servings 3
Calories 273 kcal


  • 600 gms/ 4 cups basmati rice
  • 4-5 eggs boiled
  • 4 tablespoon oil
  • 3 cloves/ loung
  • 2 cardamoms/ elaichi - 2
  • 1 teaspoon caraway seeds/ shahizeera
  • 1 cinnamon stick/ dalchini
  • 1 bay leaf/ tej patta
  • 2 medium size onions finely sliced
  • 1 tablespoon ginger garlic paste
  • 2 medium size tomatoes (finely chopped)
  • 4 slit green chillies
  • 5-6 mint leaves
  • 2 tablespoon chopped coriander leaves
  • 3 tablespoon beaten yogurt/ dahi
  • salt - to taste
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder/ haldi
  • 8 cups water
  • 1 tablespoon lemon extracted juice


Step 1:

  • Boil eggs in a sauce pan.
  • Cool the eggs and peel them.
  • Set them aside for later use.

Step 2:

  • Wash and soak basmati rice for about 30 minutes.

Step 3:

  • Firstly, take a cooking pot, add oil and heat it.
  • Into it add whole garam masala such as cloves, cardamoms, cinnamon stick, shahizeera, bay leaf and saute for few seconds.
  • Add the sliced onions and saute them well.
  • Cook the onions until they turn slight golden brown color.
  • Add the ginger garlic paste and saute them for few minutes on low flame to get rid of the raw flame.
  • Add the chopped tomatoes and cook them until they turn soft.
  • Add the mint leaves, coriander leaves, slit green chillies and mix well.
  • Add beaten yogurt into it, add dry spices such as salt, red chilli powder, turmeric powder.
  • Give a mix.
  • Cook the masala until oil starts leaving the sides.
  • Add the peeled boiled eggs into the masala, mix delicately and cook the eggs for about 5 minutes.
  • Add 8 cups water if 4 cups of rice is being used.
  • Add lemon extract into the water, check for salt and add if required.
  • Bring the water to a boil.
  • Add the soaked rice into the boiling water and mix well.
  • Allow the rice to cook without covering the lid on medium flame.
  • Give a stir in between.
  • When the water starts getting absorbed, reduce the flame.
  • Cover the lid of the cooking pot.
  • If the lid has a hole close it with a clove or atta dough.
  • Place a tawa beneath the cooking vessel in order to avoid the rice burning at the bottom.
  • Cook on low flame until the rice is completely done and cooked well.
  • Switch off the flame.
  • Egg pulao is ready.
  • Serve hot with raita.

Making quick raita:

  • Add ½ cup beaten yogurt into a bowl.
  • Add salt, a pinch of ginger garlic paste, mix well.
  • Add very finely chopped onions.
  • Add finely chopped mint leaves, finely chopped coriander leaves.
  • Mix everything well.
  • Serve hot egg pulao with raita.


  • The quantity of the rice to water here should be 1:2 that is if 1 cup rice is added then 2 cups of water is required if making pulao in a slow cooking method.
  • If making egg pulao in pressure cooker, then just add 1.5 cup of water to 1 cup of rice and pressure cook for two whistles...


Nutrition Facts
egg pulao recipe, anda pulao
Amount Per Serving
Calories 273 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g25%
Cholesterol 249mg83%
Sodium 116mg5%
Potassium 84mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Calcium 56mg6%
Vitamin C 1mg1%
Vitamin A 417IU8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.