A fragrant one-pot rice dish where fluffy basmati rice is cooked with aromatic spices and a savory 'kheema' made from crumbled hard-boiled eggs. A delicious and protein-packed meal for any day of the week.
Prep15 min
Cook30 min
Soak20 min
Servings4
Serving size: 1 serving
507cal
16gprotein
67gcarbs
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 20-30 minutes)
6 pcs Large Eggs (Hard-boiled and peeled)
2 pcs Red Onion (Medium, finely chopped)
2 pcs Tomato (Medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 tbsp Vegetable Oil (Or ghee for a richer flavor)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Aromatic Egg Kheema Pulao with cool, creamy raita - a soul-satisfying and protein-packed meal for real flavor!
This hyderabadi dish is perfect for lunch. With 597.24 calories and 21.29g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (Slightly crushed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
2.5 cup Water (For cooking the rice)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 tbsp Mint Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Prepare Rice and Eggs
Place 6 eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10-12 minutes to hard-boil.
Drain the hot water and transfer eggs to an ice bath or run under cold water to stop the cooking process. Peel once cool.
While eggs are boiling, rinse 1.5 cups of basmati rice under running water until the water runs clear. Soak the rice in fresh water for 20-30 minutes, then drain completely just before cooking.
2
Create the Egg Kheema
Using a box grater, grate the peeled, hard-boiled eggs to create a coarse, crumbled texture resembling kheema (mince).
Alternatively, you can mash them thoroughly with a fork. Set the grated egg aside.
3
Prepare the Pulao Masala
Heat 3 tbsp of oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until the cumin seeds splutter and the spices are fragrant.
Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they turn soft and light golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes until they break down and become soft and pulpy.
Add the ground spices: turmeric powder, red chili powder, and coriander powder. Mix well and cook for 2 minutes, stirring constantly, until the oil begins to separate from the masala.
4
Cook the Pulao
Add the drained basmati rice to the pot. Gently fold it into the masala for 1 minute, ensuring each grain is coated without breaking them.
Pour in 2.5 cups of water, add 1.5 tsp of salt, and the lemon juice. Give it a gentle stir to combine.
Increase the heat and bring the mixture to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
After the time is up, turn off the heat and let the pot stand, still covered, for at least 10 minutes. This 'dum' step is crucial for perfectly steamed, fluffy rice.
5
Combine and Serve
Remove the lid. Sprinkle the grated egg kheema, garam masala, chopped coriander, and mint leaves evenly over the top of the cooked rice.
Using a fork, gently fluff the rice from the sides, mixing the egg and herbs through the pulao.
Serve the Egg Kheema Pulao hot, accompanied by a side of cooling raita, plain yogurt, or a simple kachumber salad.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.