How long does Egg Pulao keep in the fridge?

Egg Pulao keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Egg Pulao ahead of time?

Yes. Egg Pulao is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian egg dishes taste better the next day once the masala has had time to meld.

What can I serve with Egg Pulao?

Classic pairings include standalone. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian EggRice Medium

Egg Pulao

Name: Egg Pulao
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 6 eggs, hard-boiled; 1.5 cups basmati rice, soaked 20 min; 1 large onion, sliced; 1 tbsp ginger-garlic paste; 2 green chillies, slit; 4 cloves; 3 green cardamoms; 1 inch cinnamon; 1 bay leaf; 1 tsp Kashmiri chilli; 1 tsp garam masala; 2 tbsp ghee; 3 cups hot water; 1 tsp salt

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One-pot rice

Time: 30 min
Serves: 3
Calories: 510 kcal
Protein: 22 g

0:00 / 1:27

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Method

1Heat ghee, drop in whole spices; let them bloom 30 seconds.
2Add onion and cook till lightly golden, 5 minutes.
3Stir in ginger-garlic, green chilli and Kashmiri chilli; fry 1 minute.
4Add drained rice with salt; toast 1 minute. Pour in hot water.
5Heat until bubbling, then cover and cook on lowest heat 12 minutes.
6Slice eggs in halves; arrange on top, sprinkle garam masala, rest off heat 8 minutes. Fluff gently before serving.

About this recipe

Egg-based. Sub tofu cubes pan-fried + kala namak for vegan.

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