One-Pot Scrambled Egg Rice Pulao Recipe
55 minutes
848 reads
About One-Pot Scrambled Egg Rice Pulao Recipe
This One-Pot Scrambled Egg Rice Pulao is a quick and easy meal perfect for busy weeknights or packed lunches. It's a flavorful and satisfying dish that combines the richness of scrambled eggs with the comforting texture of fluffy rice and aromatic spices.The recipe is incredibly versatile; feel free to adjust the spices to your liking or add other vegetables like peas or carrots for extra nutrition and flavor. It's a guaranteed crowd-pleaser for both kids and adults!Get ready to enjoy a delicious and convenient meal that's ready in under 30 minutes!
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Recipe Time & More
Prep10 minutes
Cook45 minutes
Total55 minutes
Ingredients
Spices
- 1/2 tsp Turmeric Powder
- 1 tsp Ginger Paste
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Salt or to taste
Aromatics & Vegetables
- 1 Large Onion finely chopped
- 1 Tomato finely chopped, small
- 1 inch Cinnamon Stick
- 2 Cardamom Pods
- 2 Cloves
- 1 Bay Leaf
Protein & Grains
- 1 1/2 cup Basmati Rice long-grain rice is recommended
- 2 Eggs
Fats & Oils
- 4-5 tbsp Refined Oil vegetable oil or similar
- 1 tbsp Ghee clarified butter (optional, for extra richness)
- 2 cup Water depending on rice type, or as needed
Instructions
Prepare the Rice
- Wash and soak the basmati rice in water for at least 20 minutes. Drain thoroughly before cooking.
Scramble the Eggs
- Heat 2 tablespoons of refined oil in a pan over medium heat. In a bowl, lightly beat the eggs with salt. Pour the eggs into the hot pan and scramble vigorously until cooked through. Set aside.
Sauté Aromatics and Spices
- Heat the remaining oil and ghee in a large wok or pot over medium heat. Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
Cook the Vegetables and Spices
- Add the finely chopped onion and sauté until translucent. Stir in the ginger paste and cook for another minute until fragrant. Add the turmeric powder, coriander powder, and cumin powder. Mix well and cook for 30 seconds, stirring constantly to prevent burning.
Add Tomatoes and Rice
- Add the chopped tomatoes and cook until softened and the raw smell is gone. Stir in the garam masala powder. Add the drained rice and mix well to coat with the spices.
Simmer and Serve
- Add 2 cups of water (adjust as needed depending on the type of rice you are using). Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water has been absorbed. Fluff with a fork. Gently stir in the scrambled eggs. Serve hot.
Recipe Notes
Expert Tips for the Perfect Scrambled Egg Rice Pulao
- For extra flavor, you can add other vegetables like peas, carrots, or green beans.
- If you prefer a spicier dish, increase the amount of garam masala or add a pinch of red chili powder.
- Don't overcook the rice; it should be fluffy and not mushy. Adjust the water accordingly based on your rice and stove.
- For a richer flavor, toast the spices lightly in the oil before adding the onions.
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Recipe Nutrition
Calories: 934kcalCarbohydrates: 122gProtein: 17gFat: 41gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 183mgSodium: 78mgPotassium: 507mgFiber: 5gSugar: 4gVitamin A: 762IUVitamin C: 13mgCalcium: 109mgIron: 3mg
Amrita Roy
Articles: 56
3 Comments
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I’m thrilled to try this recipe!
Looks so good! Can’t wait to try it.
Such a beautiful dish! Can’t wait to try it.