Easy Anda Pulao or Egg Pilaf

  • Servings : 3-4

It is a myth that making a pulao (pilaf), is an elaborate process and that it takes a long time to cook.

This easy yet flavoursome recipe will help dispel that myth.

If you put your eggs and potatoes to boil and in the meanwhile prep your veggies, I promise you that your Egg Pulao will be ready on the table to serve in less than 30 minutes flat.


  • Rice- 1 cup ( uncooked)
  • Eggs- 6
  • Potatoes- 3 small
  • Onion - 1 finely chopped
  • Ginger paste- 1 tbsp
  • Garlic paste- 1 tbsp
  • Turmeric- 1/4 tsp
  • Chilli powder- 1/2 tsp
  • Garam masala- 1/4 tsp
  • Cinnamon- 2 inch sticks
  • Bayleaves- 3-4
  • Cloves- 3
  • Elaichi( Cardamom) 2-3
  • Hot water- 2+ 1/2cup


1. Put the eggs and potatoes to boil. I have put in 1-2 eggs per head. I generally put them in a huge pot boiling away together with a pinch of salt. Cover and let boil.


2. In the meantime, chop the onions.


3. Wash the rice till the water turns clear. Drain the water and set aside.


4. Heat oil in a wok. When hot, add in the whole spices. In about 30 seconds, they will start colouring.

5. Immediately, now add in the onions. Fry for 1-2 minutes till pinkinsh.

6. Add in the ginger garlic paste and fry for another couple of minutes. Remove into a plate and keep aside.

7. In about 10 minutes, the eggs and potatoes should be done. You will know when the egg shells start cracking.

8. Skin the eggs and potatoes.

9. In the same wok, heat a tsp of oil and lightly fry the potatoes  till slightly browned. Keep aside.


10. In the same wok, fry the eggs, just for a minute or two. Keep aside in a plate.


11. Put the onion mixture back into the wok and add in the rice.


12. Fry till light brown.


13. Now add in the powdered spices – turmeric powder, chilli powder , garam masala and salt.

14. Mix in the eggs and potatoes.


15. Add in the hot water. The mixture will look as if it has submerged in water.


Basmati rice generally takes twice as much water, so 1 cup rice would need 2 cups of water to cook, by itself.

But, since we have added potatoes and other stuff, I am adding another 1/2 cup of water to compensate for their volume.

It is very important to add hot water, as it does not change the temperature of the mixture in the wok. Adding cold water at this stage will cause the rice grains to break.


16. In a couple of minutes you will notice the rice starting to fluff up. As the rice has already been fried for a few minutes with the onions, it starts cooking fast.

17. At this stage, keep the flame high, and let boil.

18. Cover with a tight fitting lid and let simmer on a very low flame for 10-12 minutes.

19. Open the liid and take a peek.


See those grains of rice starting to stand up? Well, that’s your sign.. the rice is done. To make sure , just use a fork to check that all the water has been absorbed.


17. That’s it! Grab your spoons and forks.. we are ready to serve!

Most spicy biryanis and pulaos are served with raitas or just plain yoghurt.

The choice is yours.



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