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5 from 7 votes

Egg Bhurji Pulao | Scrambled Egg Rice

Egg Bhurji Pulao or Scrambled Egg Rice is an easy and tasty Indian rice pilaf prepared with basmati rice, spices and scrambled egg.
Prep Time10 mins
Active Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: Dinner Recipes, Egg Recipes, Pulao Recipes
Yield: 2 people
Author: Amrita


  • 2 nos Eggs
  • cup Basmati Rice
  • 1 no Onion, large finely chopped
  • 1 teaspoon Ginger Paste
  • 1 no Tomato, small chopped
  • 1 no Green Chilli
  • 1 teaspoon Turmeric Powder
  • ½ teaspoon Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Cumin Powder
  • ½ teaspoon Garam Masala Powder
  • Salt to taste
  • 1 no Bay Leaf
  • 1 inch Cinnamon
  • 2 nos Clove
  • 1 no Cardamom
  • 3-4 tablespoon Vegetable Oil
  • 1 teaspoon Ghee
  • 1 tablespoon Coriander leaves chopped


  • Wash and soak the rice for 10-15 minutes.
  • Heat 2 tablespoon oil in a pan and add the beaten eggs into it.
  • Add little salt and keep on stirring to make the eggs scramble.
  • Once the eggs are scrambled, take them out.
  • Now heat the remaining oil in the pan and add bay leaf & whole spices (cinnamon, cardamom, clove) into it.
  • Next add chopped onions and cook them till they are translucent.
  • After that add ginger paste and cook for few minutes.
  • Later add all the dry spices (turmeric, red chilli, cumin, coriander & garam masala powder) and salt. Combine them well.
  • Now add green chilli and chopped tomatoes and cook until the raw smell is gone.
  • Add little water at this time and add soaked rice. Mix well with the spices.
  • Add required water and scrambled eggs. Taste the salt now.
  • Cook under medium to high flame by covering the pan with a lid.
  • When water is almost dried up, add ghee and chopped coriander leaves on top and allow t rest it for 10 minutes.
  • After that, gently mix with a spatula or fluff up the rice with fork and serve.