How to make Ande ka Pulao -

Ande Ka Pulao is a rich, delicious & fulfilling one pot meal prepared with easily available ingredients.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Eggs Boiled , Basmati Rice (बासमती चावल)

Cuisine : Indian

Course : Rice

Ande ka Pulao

Ande ka Pulao Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Ande ka Pulao Recipe

  • Eggs Boiled boiled and peeled 6

  • Basmati Rice soaked 1 1/2 cups

  • Desi ghee 3 tablespoons

  • Green cardamoms 6

  • Cloves 6-7

  • Cinnamon 2 inch

  • Onion 1 medium

  • Chicken stock 2 1/2 cups

  • Oil 2 teaspoons

  • Salt to taste

  • Potato boiled and peeled 1 medium

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Few saffron strands

  • Coconut milk 1/4 cup

  • Browned onions 1 cup

  • Fresh mint leaves 10-12

  • Fresh mint sprigs for garnishing


Step 1

Heat ghee in a non-stick pan. Add cardamoms, cloves and cinnamon and sauté well.

Step 2

Slice onion and add, saute till soft.

Step 3

Drain rice and add. Toss and cook. Add chicken stock, stir to mix and let it cook.

Step 4

Heat 1 tsp oil in another non-stick pan.

Step 5

Add salt to rice and mix well.

Step 6

Roughly chop potato.

Step 7

Add turmeric powder and red chilli powder in the oil. Mix well. Add eggs and saute till crisp.

Step 8

Add saffron strands to the rice.

Step 9

Remove eggs from the pan and put in a bowl. In the same pan, heat remaining oil. Add chopped potato and fry for a minute.

Step 10

Add coconut milk, browned onions and mint leaves to the rice and mix well.

Step 11

Cut 3 crisp eggs into halves, add to the rice and mix gently. Add fried potato, mix, cover and cook on low heat till the rice is fully done. Switch off heat and keep it covered for 15-20 minutes.

Step 12

Cut remaining crisp eggs into halves.

Step 13

Transfer pulao on a serving dish. Garnish with egg halves, mint sprigs and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.