Welcome to a culinary adventure that will tantalize your taste buds and warm your heart! If you’re craving a comforting dish that’s simple yet bursting with flavor, look no further than Egg Pulao Without Vegetables. This delightful Indian recipe combines fragrant basmati rice with perfectly boiled eggs, all infused with aromatic spices that will transport you straight to the streets of India. Perfect for a quick weeknight dinner or a cozy weekend lunch, this dish promises to impress your family and friends. Ready to elevate your cooking game? Let’s dive into the recipe that’s as easy as it is delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups basmati rice
- 4 eggs
- 1 onion, sliced
- 2 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 2 tablespoons ghee or oil
- Salt to taste
- 4 cups water
- Fresh coriander for garnish
Instructions
- Wash the basmati rice thoroughly under cold water until the water runs clear. Drain and keep aside.
- Hard boil the eggs by placing them in a pot of water, bringing to a boil, then cooking for 8-10 minutes. Once done, place eggs in cold water, peel, and cut into halves.
- Heat ghee or oil in a large heavy-bottomed pan or rice cooker over medium heat.
- Add cumin seeds and let them splutter and release their aromatic fragrance, which should take about 30 seconds.
- Add sliced onions and sauté until they turn golden brown and translucent, approximately 5-7 minutes.
- Stir in ginger-garlic paste and green chilies, cooking for an additional 2 minutes until the raw smell disappears.
- Add washed rice and gently mix with the onion mixture, ensuring each grain is coated with ghee and spices.
- Pour in water and add salt to taste. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low, cover the pan, and let the rice cook for 15-18 minutes.
- Once rice is almost done, carefully place the halved boiled eggs on top of the rice.
- Cover and let the rice rest for 5 minutes to allow flavors to meld and steam to finish cooking the rice.
- Fluff the rice gently with a fork, ensuring eggs are warmed through.
- Garnish with freshly chopped coriander leaves before serving hot.
Tips
- Choose Quality Rice: For the best texture, opt for high-quality basmati rice. Rinse it thoroughly to remove excess starch, which helps achieve fluffy grains.
- Perfectly Boil Your Eggs: To ensure your eggs are hard-boiled to perfection, start them in cold water, bring to a boil, and then simmer for 8-10 minutes. Plunging them into cold water afterward makes peeling a breeze.
- Sautéing is Key: Don’t rush the sautéing process. Allow the onions to turn golden brown to enhance their sweetness and deepen the overall flavor of the dish.
- Adjust Spice Levels: If you prefer a milder dish, feel free to reduce the number of green chilies or remove the seeds for less heat.
- Let It Rest: Allowing the rice to rest after cooking helps the flavors meld together beautifully, making each bite more delicious.
- Garnish for Freshness: Fresh coriander not only adds a pop of color but also enhances the dish's flavor. Don’t skip this step!
- Experiment with Add-Ins: While this recipe is for Egg Pulao, you can always add your favorite spices or herbs to customize it to your taste.Enjoy your cooking journey and savor every bite of this delightful Egg Pulao!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
