Egg pulao recipe

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🥗 Healthy Egg Pulao

🧾 Ingredients (2–3 servings)

• 1 cup basmati rice (or brown rice for extra fiber)
• 3–4 eggs
• 1 small onion (sliced)
• 1 small tomato (optional, chopped)
• 1–2 green chilies (optional)
• 1 tsp ginger-garlic paste
• 1 cup mixed vegetables (carrot, peas, beans)
• 1–2 tbsp oil or ghee
• Whole spices:
  • 1 bay leaf
  • 1 small cinnamon stick
  • 2–3 cloves
  • 2 cardamom pods
• ½ tsp turmeric
• 1 tsp garam masala
• Salt to taste
• 2 cups water
• Fresh coriander leaves

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👩‍🍳 Steps

1. Cook the rice

• Wash and soak rice for 15–20 minutes
• Cook separately (or use leftover rice for quicker prep)

2. Boil or scramble eggs

• Option 1: Boil eggs, peel, and cut into halves
• Option 2: Scramble eggs lightly with a pinch of salt (healthier & quicker)

3. Prepare base

• Heat oil/ghee in a pan or cooker
• Add whole spices → let them release aroma
• Add onions → sauté till golden

4. Add veggies & spices

• Add ginger-garlic paste, green chilies
• Add vegetables → cook 3–4 minutes
• Add turmeric, salt, and tomato (if using)

5. Combine everything

• Add cooked rice + eggs
• Sprinkle garam masala
• Mix gently so rice doesn’t break

6. Finish

• Cook for 2–3 minutes on low flame
• Garnish with coriander

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💡 Healthy Tips

• Use brown rice instead of white for more fiber
• Use minimal oil (1 tbsp) or switch to olive oil
• Add more veggies to boost nutrients
• Avoid over-frying eggs to keep protein intact

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🥄 Optional Add-ons

• A squeeze of lemon 🍋 for freshness
• Serve with plain yogurt or raita

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