A fragrant one-pot rice dish from the Goan coast, where fluffy basmati rice is cooked in a savory coconut milk base with aromatic spices and whole boiled eggs. A comforting and complete meal.
Prep20 min
Cook35 min
Soak30 min
Servings4
Serving size: 1 serving
639cal
18gprotein
71gcarbs
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
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.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Konkani Egg Pulao, Cucumber Raita and Roasted Papad
Aromatic Konkani Egg Pulao with cool raita - a perfectly spiced, protein-packed and soul-satisfying treat!
This konkani dish is perfect for lunch. With 826.81 calories and 28.93g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom Pods (Lightly crushed)
1 pcs Bay Leaf
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)
3 tbsp Coriander Leaves (Freshly chopped)
2 tbsp Mint Leaves (Freshly chopped)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Prepare Rice and Eggs
Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 30 minutes, then drain it completely in a colander.
While the rice soaks, place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil. Drain, cool in cold water, peel, and make 2-3 shallow slits on each egg. Set aside.
2
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the whole spices: cinnamon stick, cloves, crushed cardamom pods, and bay leaf. Sauté for about 45 seconds until they release their aroma.
Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, for 10-12 minutes until they are deeply golden brown. This caramelization is key to the pulao's flavor.
3
Build the Masala Base
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and turn mushy.
Add the powdered spices: turmeric, red chili powder, coriander powder, and garam masala. Cook for another minute, stirring constantly, until the oil begins to separate from the masala.
4
Combine Rice and Liquids
Add the drained basmati rice, chopped mint leaves, and half of the chopped coriander leaves to the pot. Gently stir for 1-2 minutes to coat the rice grains with the masala without breaking them.
Pour in the thick coconut milk and 2 cups of water. Add salt and lemon juice. Stir gently to combine everything.
Bring the mixture to a vigorous boil over medium-high heat.
5
Cook on 'Dum' and Rest
Once boiling, gently place the slit boiled eggs into the pot, nestling them into the rice.
Immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid. To create a better seal, you can place a clean kitchen towel under the lid.
Cook undisturbed for 15-18 minutes, until all the liquid is absorbed and the rice is tender.
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the rice grains to firm up and separate.
6
Garnish and Serve
After resting, open the lid and gently fluff the rice with a fork, being careful not to break the grains or mash the eggs.
Garnish with the remaining fresh coriander leaves.
Serve the Konkani Egg Pulao hot, accompanied by a cooling cucumber raita 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.
