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Transform your leftover rice into a delicious, flavor-packed meal with this easy Egg Keema Pulao recipe! This one-pan dish combines protein-rich scrambled eggs with aromatic spices, onions, and tomatoes for a perfect Desi-style makeover. Whether you're looking for a quick weeknight dinner or a simple lunch idea, this Anda Pulao comes together in minutes. Perfectly spiced and incredibly satisfying, it's the best way to elevate your plain rice into a hearty, savory treat for the whole family.
2 tbsp Oil
1 tsp Cumin Seeds
2 nos. Onion (chopped)
2 piece Onion (chopped)
1 tsp Green Chilli (chopped)
1 tbsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Black Pepper Powder
1 tsp Garam masala Powder (Hot Spices)
2 piece Tomato (chopped)
3 nos. Egg
2 cups Cooked Rice
1
Finely chop the onions, tomatoes, and green chillies.
2
Heat oil in a wok. Add cumin seeds. Once they sizzle, add the chopped onions and sauté until golden brown.
3
Add green chillies and the powdered spices (coriander, turmeric, red chilli, black pepper, and garam masala). Stir well to cook off the raw spice flavor.
4
Add chopped tomatoes and cook until they become soft and mushy.
5
Add salt to taste, then crack in the eggs. Scramble and cook them bhurji-style until the mixture is completely dry.
6
Add the cooked rice to the pan. Gently toss and stir until the eggs and spices are evenly coated.
7
Optionally, cover the pan with a lid and cook on low flame for 2-3 minutes to allow the flavors to meld together before serving.
2 servings per recipe
