Egg Vegetable Pulao Recipe

Egg and vegetable makes a great combination of protein, fibre vitamins and minerals. Tasty yet packed with nutrients for your child to munch on.

Nutritional info

  • 4.4 gm
    Protein
  • 5.4 gm
    Total Fat
  • 0.8 mg
    Iron
  • 2.3 mg
    Vitamin C
  • 15.7 mg
    Calcium
  • 0.5 mcg
    Vitamin B12
  • 122.9 kcal
    Energy
  • 93.3 mcg
    Vitamin A
  • 12.7 gm
    Carbohydrate
2.0 Tbsp(26.0 gm) Basmati Rice
1.0 Egg Whole (With Shell)(53.0 gm) Egg
1.0 Tbsp(10.0 gm) Peas
1.0 Chopped Tbsp(13.0 gm) Tomato
2.0 Chopped Tsp(5.0 gm) Carrot
2.0 Chopped Tsp(5.0 gm) Onion
2.0 Chopped Tsp(2.0 gm) Coriander Leaves
1.0 Chopped Tsp(2.0 gm) Green Chilli
1.0 Chopped Tsp(2.0 gm) Garlic
1.0 Chopped Tsp(2.0 gm) Ginger
0.13 Tsp(0.18 gm) Garam Masala
2.0 Number(0.22 gm) Cloves
1.0 Number(0.3 gm) Bay Leaf
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(5.0 ml) Oil
300.0 Ml(300.0 ml) Water
  • Heat kadhia on medium flame, add 1.5 tsp oil, 2 cloves, 1 tsp chopped garlic, 1 tsp chopped ginger, 1 tsp chopped green chilli, 2 tsp chopped onion, 2 tsp chopped tomato, saute and saute.

  • Now add 1/4th tsp salt, 1/8th tsp garam masala, 2 tsp chopped carrot, 1 tbsp peas, stir well.

  • Add water, 1 bay leaf, cooked rice, 2 tsp chopped coriander leaves, mix and add 1 boiled egg,

  • Mix everything properly, cook for 2 minutes and serve.