Egg and Vegetable Pulao Lunch
PakistaniLunchDesi eggsMedium
Fragrant basmati pulao with mixed vegetables, topped with fried boiled eggs — a complete lunch served with raita.
Prep time20 min
Cook time30 min
Total time50 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 2 cups basmati rice, soaked
- 1 cup mixed vegetables (carrot, peas, beans), chopped
- 2 onions, sliced
- 1 tbsp ginger-garlic paste
- 1 tsp pulao masala
- 3 tbsp oil
- 2 bay leaves
- 4 green cardamoms
- Fresh coriander for garnish
- Salt to taste
Method
- Fry the sliced onions until golden, then add bay leaves, cardamoms and ginger-garlic paste.
- Add the mixed vegetables and pulao masala. Fry for 3 minutes.
- Add the soaked rice and 3 cups of water. Cover and cook on low heat for 20 minutes.
- Lightly fry the boiled eggs in a little oil until golden.
- Serve the pulao topped with the fried eggs and fresh coriander, with raita on the side.
Nutrition — estimated per serving
Calories (estimate)430 kcal
Protein (estimate)13 g
Fat (estimate)15 g
Carbs (estimate)58 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Do not lift the lid while the rice steams or it will not cook evenly. Food safety: eggs must be fully boiled and the pulao served hot. Allergens: contains egg and milk (raita). Substitute: use brown rice for a heartier pulao, or add boiled chickpeas. Nutrition figures are estimates only.