🍳 When Eggs Meet Masala Rice, It’s a Perfect Midday Meal
If biryani feels too heavy but plain rice feels boring, say hello to Egg Pulao — a lightly spiced, fragrant rice dish cooked with whole spices, veggies (optional), and topped with golden boiled eggs.
It’s perfect for those “what to cook for lunch?” days, and it packs beautifully into tiffins too!
🛒 What You’ll Need (Serves 2–3):
1 cup basmati rice, washed and soaked 20 mins
4 boiled eggs, peeled
1 onion, thinly sliced
1 small tomato, chopped
1–2 green chilies, slit
1 tsp ginger-garlic paste
½ tsp turmeric
1 tsp red chili powder
1 tsp garam masala or pulao masala
Salt to taste
2 tbsp oil/ghee
Whole spices:
1 bay leaf, 2–3 cloves, 1 cinnamon stick, 2 green cardamoms
🍚 How to Make It – Simple, Fragrant & Filling
1. Fry the Eggs (Optional)
Make 2–3 shallow slits on the eggs. Fry in a little oil with turmeric + chili powder until golden. Set aside.
2. Cook the Masala Base
In the same pan, heat oil/ghee. Add whole spices.
Sauté onions until golden. Add ginger-garlic paste, green chilies, and cook for 2 mins.
Add tomatoes, turmeric, chili powder, and salt. Cook until tomatoes soften.
3. Add Rice & Cook Together
Add soaked rice and 2 cups water. Bring to a boil, then cover and simmer on low for 12–15 mins.
4. Add Eggs & Garnish
Place fried eggs on top once rice is nearly done. Let it rest 5 mins before fluffing.
Garnish with coriander and serve with raita or salad.
❤️ Why Egg Pulao Is a Lunch Hero
Quick, nutritious, and one-pot
Customizable — add peas, carrots, or skip veggies
No heavy masala, yet full of flavor
Because lunch deserves a little aroma too!
The Pinch of Masala 