A fragrant rice dish from the coastal kitchens of Mangalore, featuring fluffy basmati rice cooked in a freshly ground coconut and spice masala, studded with perfectly hard-boiled eggs.
Prep20 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 serving(1.5 cups pulao with 2 eggs)
Aromatic Mangalorean Egg Pulao, perfectly spiced and energy-giving, for a delightful start to your day!
This mangalorean dish is perfect for breakfast. With 722.28 calories and 22.67g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
0.25 tsp Turmeric Powder (for frying eggs)
0.5 tsp Red Chilli Powder (for frying eggs)
2 tsp Salt (adjust to taste)
4 cup Water
3 tbsp Coriander Leaves (chopped, for garnish)
1 cup Grated Coconut (fresh or frozen)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Black Peppercorns
6 piece Dried Red Chillies (Byadgi or Kashmiri recommended)
6 clove Garlic
1 inch Ginger (roughly chopped)
1 tsp Tamarind Paste
Instructions
1
Prepare Rice and Eggs
Wash the basmati rice under running water until it runs clear. Soak in ample water for 30 minutes, then drain completely.
While the rice soaks, place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil. Drain, cool under cold water, peel, and make a few shallow slits on each egg.
2
Create the Mangalorean Masala Paste
In a dry pan over low-medium heat, roast the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dried red chillies for 2-3 minutes until fragrant. Be careful not to burn them.
Let the roasted spices cool completely. Transfer them to a grinder jar.
Add the grated coconut, garlic cloves, ginger, and tamarind paste to the grinder. Add 3-4 tablespoons of water and grind to a smooth, thick paste. Set aside.
3
Sauté the Eggs
Heat 1 tablespoon of ghee in a pan over medium heat. Add the turmeric powder and red chilli powder and stir for 10 seconds.
Add the slit, hard-boiled eggs and sauté for 2-3 minutes, gently tossing until they are lightly golden and coated with the spices. Remove from the pan and set aside.
4
Cook the Pulao Base
In a heavy-bottomed pot or pressure cooker, heat the remaining 2 tablespoons of ghee over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they release their aroma.
Add the sliced onions and cook for 7-8 minutes, stirring occasionally, until they turn golden brown.
Stir in the slit green chillies and chopped tomatoes. Cook for 4-5 minutes until the tomatoes soften and become mushy.
Add the ground masala paste. Sauté for 5-7 minutes, stirring frequently, until the raw smell disappears and oil begins to separate from the masala.
5
Combine and Cook the Pulao
Add the drained basmati rice to the pot. Gently stir for 2 minutes to coat the grains with the masala, being careful not to break them.
Pour in 4 cups of water and add the salt. Stir well to combine and bring the mixture to a rolling boil.
Gently place the sautéed eggs into the pot.
For pot cooking: Cover with a tight-fitting lid, reduce heat to the lowest setting, and cook for 15-18 minutes, or until all water is absorbed.
For pressure cooking: Secure the lid and cook on medium heat for 2 whistles. Let the pressure release naturally.
6
Rest and Serve
Once cooked, turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for fluffy, separate grains.
Gently fluff the rice with a fork. Garnish with freshly chopped coriander leaves.
Serve the Mangalorean Egg Pulao hot with a side of cucumber raita or a simple salad.
