Egg Pulao (Anda Pulao)

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8 oz. Patna or Basmati rice
1 onion
2 tablespoons sultanas 2-inch stick cinnamon 4 cloves
2 cardamoms
salt to taste
6 hard-boiled eggs oil for frying
How to make Egg Pulao (Anda Pulao)


Wash and solc the rice in water. Slice onion and fry till lightly brown. Add sultanas, cinnamon, cloves and cardamoms and fry for a minute. Drain rice and add, fry for five minutes. Pour in almost one pint water. Season with salt and cook till rice is almost tender. Meanwhile fry two of the hard- boiled cggs in a little oil till lightly brown. Slice and put carefully into the rice. Place in a hot oven, (4000 F — Gas Mark 6) for 10 minutes to dry. Slice the remaining eggs and arrange on top of the rice.

Note: Preparation time 5 minutes, Cooking time 35 minutes, To serve 4
Posted By: Hina, Karachi

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Reviews & Comments

Is egg pulao suitable to have in the month of March ? Because my mom says that some indian recipes should be eaten in certain season seeing the whether. You must be food experts and you can better tell me.

  • Haniya, Faisalabad