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Egg Pulao

Mar 29th, 2010 | By | Category: All Recipes, Egg Recipes, Rice & Biryani Recipes

Egg Pulao

Another one pot dish for egg lovers out there from my kitchen to yours.  Unlike biryani, the eggs are marinated in spices, fried separately and served with cooked basmati rice.

Here’s how….


For the Egg Marinade

6 eggs – hard boiled and cut into two halves lengthwise.

1 raw egg – slightly beaten in a bowl and set aside.

1 tsp paprika

1 tsp cumin powder

1 tsp coriander powder

1 tsp besan/senagapindi/chick pea flour

½ tsp black pepper powder

2 pinches of garam masala powder

pinch of salt

pinch of turmeric powder

½ tsp ginger & garlic paste

2 tbsps cooking oil for shallow frying

For the Pulao

2 cups basmati rice (Soak in plenty of water for 30 mts. drain and set aside)

3-4 tbsps of cooking oil/butter

1 tsp shahi jeera/black cumin seeds

2 – 3 bay leaves

3-4 cloves/lavangalu

4 cardamom/elaichi

2 marati moggu

2 star anise/anasa puvvu

3 tbsps of cashew nuts

1 large onion – sliced thinly

Salt to taste

1 tsp ginger – garlic paste

½ cup of freshly chopped pudina leaves

½ cup of freshly chopped coriander leaves

1 tsp chilli powder

1 tbsp biryani masala powder ( I used priya biryani masala)

½ cup thickly beaten yoghurt

2 tbsps lemon juice

2 ½ cups water

pinch of orange food coloring – mix in 2 tbsps of water and set aside (optional)


  • In a bowl, mix all the powders for the egg marinade along with the slightly beaten egg. Coat the cut egg halves with the marinade and set aside while you cook the rice.

Cooking the Pulao:

  • In a wide and heavy bottomed vessel, heat oil and add all the spices. Fry on low flame for 30 secs then add cashew nuts and fry till light golden brown.
  • Throw in the chopped onions, salt and fry till soft on medium flame (about 4-5 mts)
  • Add ginger – garlic paste and fry for another 2 mts on med flame till the raw smell disappears
  • Add chopped pudina and coriander leaves and fry for another minute.
  • Add chilli powder, biryani masala powder. Combine well. Then add in yoghurt and give it a good mix. Continue to cook on medium flame for another 2-3 mts.
  • Add lemon juice, water. Check for salt at this point. The water should be salty otherwise add some more as required. Increase the flame to high.
  • Bring the water to a rolling boil, reduce flame to medium then add drained basmati rice, give a gentle stir, cover and cook on  medium flame for 4-5 mts. By this time when you remove the cover the rice must have come up on the top with most of the water evaporated.
  • Now reduce the flame to the lowest setting possible (low flame), add the orange food colored water on top of the rice, cover and cook for 10-15 mts or till the rice is cooked. Do not stir now.
  • Turn off the flame. Let it sit for 10 mts before you finish off frying the eggs that were marinated earlier.
  • In a pan, heat oil, and fry the marinated eggs on both sides for a minute or two on low flame taking care not to burn them.
  • Add the fried eggs to the pulao rice and serve hot with raita on the side.

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  1. this looks good but wat is this marati moggu and paprika…….plz do let me soon. i can’t wait……………….i need to prepare this dish please

  2. Hi Laxmi,

    Papirka is chilli powder that is made using peppers. You can find it in any grocery store. If not, substitute chilli powder with it.

    Marathi moggu is an indian spice used in many dishes. google for “marathi moggu” to see how it looks like. hope that helps.

  3. Hi Sowjanya
    Thanks for giving me suggestion………………….will try today this recipe

  4. Hi Sowjanya
    I try today your recipe, its taste like pulao and biriyani both.
    Anyway its came good, we are really enjoyed


  5. Hi, The recipe which you gave is very delicious Thanks for giving for us …………….

  6. Thanks for the nice words bindu

  7. I tried this receipe today and it came out well. everybody appreciated me. they said its more delicious than hotel food. thanks for publishing such a nice recipe. i even tried ur sambar podi that also came out very well. thank q once again…

  8. Thanks so much chandana. I’m glad your family liked the recipe and you received great compliments.

  9. Sowjanaya,

    Egg biryani recipe is too good. Its little bit lengthy process, But, still love to make it. Thanks for sharing this recipe.

  10. Hi Sowjanya,

    Ur receipe looks great.I too want to try this.I have 1 doubt.For 1 cup of rice , howmany cups of water we have to add?could u plz let me knw.

  11. Hi Sowji,

    For 1 cup of rice, 1 1/2 cups of water should be sufficient. If you are using more yoghurt then reduce the water to 1 1/4 cups. Hope that helps.

  12. Thanq sowjanya.I will try it

  13. Tried your recipe today.came out very well.thank you. 🙂

  14. Hi there…. We do not have Marathi Mogga ….

    Will that have a huge difference? Or can I still take a shot?



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