One Pot Egg Pulao

Ingredients

• 1 cup Basmati rice (washed and soaked)
• 4 Eggs (boiled)
• 2 tbsp Oil (for sautéing)
• 1 Onion (finely chopped)
• 1 tbsp Ginger-garlic paste
• 2 Green chilies (slit)
• 1 Tomato (chopped)
• 0.5 tsp Turmeric powder
• 1 tsp Red chili powder
• 0.5 tsp Garam masala
• Salt (to taste)
• 2 cup Water
• Fresh coriander (chopped for garnish)

Steps

1. 1

   Wash the Basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for at least 15-20 minutes while you prepare the other ingredients.

2. 2

   Heat oil in a pot or pressure cooker. Add the finely chopped onions and sauté until they become translucent and slightly golden.

3. 3

   Add the ginger-garlic paste and slit green chilies. Sauté for a minute until the raw smell of the paste disappears.

4. 4

   Add the chopped tomatoes along with turmeric powder, red chili powder, garam masala, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala.

5. 5

   Gently add the boiled eggs to the pot and coat them with the prepared masala.

6. 6

   Drain the soaked rice and add it to the pot. Stir gently to combine with the spices without breaking the rice grains.

7. 7

   Pour in 2 cups of water. Close the lid and cook until the rice is tender and the water is absorbed (about 1 whistle in a pressure cooker or 12-15 minutes in a regular pot on low heat).

8. 8

   Once cooked, fluff the rice gently with a fork. Garnish with fresh chopped coriander and serve hot.

Notes

The author uses a 'ChopLab Lite' tool to speed up the vegetable preparation. For the best results, ensure the rice is soaked as it helps achieve the 'khille khille' (fluffy/separated) texture mentioned.

Nutrition per serving

• main
• egg pulao
• one-pot
• indian
• lunch
• dinner
• quick-meal