Egg Pulao Recipe
Simple and easy to Prepare
Delicious Anda Pulao Recipe - Mumbai Style
Ingredients
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8 Egg
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2 cups Basmati Rice
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5 Cloves
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1/2 tsp Shah jeera
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4-6 Peppercorns
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2 tbsp flakes CoconutGround into powder
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12-15 small Green Chili
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1 cup Mint leavesChopped
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1 cup Coriander LeavesChopped
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3/4 cup Oil
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1 Onion
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6 Cardamom
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1/4 tsp Black Cumin
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1/2 Cinnamon Stick
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2 Bay leaf
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1 Biryani Flower
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4-5 Curry leaves
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2 tbsp Garlic Ginger Paste
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As per taste Salt
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4 tbsp Butter/Ghee
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4 Cup Water
Directions
What is Egg Pulao Recipe and How to make Anda Pulao?
Egg Fried Rice or Anda Pulao is a popular dish for many food stalls, especially for Indo-Chinese food stalls. In this ultimate recipe, aromatic rice are cooked with boiled eggs and spices. This recipe is very easy to cook and fully packed with protein and nutrients. In addition to eggs, you can also add vegetables such as French beans, carrots and spring onions in fried rice, so it will be well balanced with food as well as healthier. This dish so simple and easy to prepare that i can be prepared in a ziffy. It a perfect meal to enjoy on weekends with family.
Special tips to make Egg Pulao
- If you are cooking rice in a pressure cooker then take 1:1 1/3 ratio of rice and water.
- If you are cooking rice in a pot or saucepan, then add more water into it.
- You can also add milk in this recipe to enhance the taste.
Pre cooking steps
Firstly, boil eggs, and peel it. You can make 4-6 slices of it and keep it aside.
Rinse rice properly 2-3 times and soak it in water for at least 15 minutes.
Cooking Anda Pulao
Take green chillies, mint leaves and coriander leaves in a grinding jar and grind until smooth paste. Once done, scrape out this paste and place it in a bow.
In the same grinding jar, combine Cardamom Seeds, Cloves, Shahi jeera, peppercorns, Cinnamon Stick, Coconut flakes and Grind together all the spices to make fine spice powder and keep it aside.
Take a large bottomed pan or pressure cooker and heat some oil in it.
Add bay leaf, biryani powder and curry leaves in it. Saute it for at least 30 seconds or until the spices becomes aromatic. Roast the spices lightly and add chopped onions in it.
Saute onions until they turn translucent. Add ginger-garlic paste in the frying onions and saute it till their raw smell goes away.
Once done, add ground herbs mixture (coriander, mint paste) in it and mix it well.
Also add boiled eggs and saute it well. Once you see oil separating at the edges, add ground spice powder, salt and stir it well.
Coat the eggs with the mixture and saute it well. Let the eggs get roasted properly.
Add butter or ghee and mix it well. Add water in the mixture and let it come to a boil.
Add rice and mix it well. Cover the lid and let the rice cook properly. In case you are cooking rice in pressure cooker then cook for 2-3 whistles.
Once done, turn off the flame and let it cool down. It will take around 10 minutes.
Your Egg Pulao is ready, serve it hot with raite.
Ingredients
| 8 Egg | |
| 2 cups Basmati Rice | |
| 5 Cloves | |
| 1/2 tsp Shah jeera | |
| 4-6 Peppercorns | |
| 2 tbsp flakes Coconut | |
| 12-15 small Green Chili | |
| 1 cup Mint leaves | |
| 1 cup Coriander Leaves | |
| 3/4 cup Oil | |
| 1 Onion | |
| 6 Cardamom | |
| 1/4 tsp Black Cumin | |
| 1/2 Cinnamon Stick | |
| 2 Bay leaf | |
| 1 Biryani Flower | |
| 4-5 Curry leaves | |
| 2 tbsp Garlic Ginger Paste | |
| As per taste Salt | |
| 4 tbsp Butter/Ghee | |
| 4 Cup Water |
