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A fragrant rice dish from the royal kitchens of Awadh. Long-grain basmati rice is cooked in a flavorful whole-spice stock (yakhni) and layered with hard-boiled eggs. A subtle, aromatic, and truly regal meal.
Preparation (20 mins)
Create the Yakhni (Aromatic Stock) (20 mins)
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A fragrant rice dish from the royal kitchens of Awadh. Long-grain basmati rice is cooked in a flavorful whole-spice stock (yakhni) and layered with hard-boiled eggs. A subtle, aromatic, and truly regal meal.
This awadhi recipe takes 65 minutes to prepare and yields 4 servings. At 672.46 calories per serving with 22.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Pulao Base (10 mins)
Cook the Rice and Assemble (15 mins)
Dum Cooking (15 mins)
Rest and Serve
Replace eggs with 250g of paneer cubes (lightly fried) or a mix of vegetables like carrots, peas, and beans. Add them at the assembly stage before the dum.
Prepare the yakhni using 500g of chicken or mutton pieces instead of just water and spices. Cook the meat until tender, then proceed with the recipe, adding the cooked meat pieces along with the rice.
Add 1/2 teaspoon of red chili powder and 1/4 teaspoon of garam masala along with the curd for a spicier kick.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function. Each serving of this pulao provides a significant protein boost.
The yakhni is infused with whole spices like fennel, coriander, cloves, and cardamom, which are known in traditional medicine to aid digestion, reduce bloating, and improve gut health.
Basmati rice provides complex carbohydrates that are digested slowly, offering a sustained release of energy to keep you active and full for longer.
The main difference lies in the cooking method. In Pulao, the rice and other ingredients are cooked together in a measured amount of stock (yakhni). In Biryani, the rice is par-boiled separately and then layered with a separately cooked meat or vegetable gravy, followed by dum cooking.
It is a balanced meal containing carbohydrates from rice, high-quality protein from eggs, and healthy fats from ghee. The whole spices used in the yakhni also have digestive benefits. However, it is a rich dish, so portion control is recommended for a balanced diet.
One serving of Awadhi Egg Yakhni Pulao contains approximately 720 calories, primarily from the rice, eggs, and ghee. This can vary based on the exact ingredients and quantities used.
Yes, you can make a vegetarian version called 'Yakhni Pulao'. Simply omit the eggs and follow the rest of the recipe. You can add fried paneer, potatoes, or mixed vegetables for substance.
Sticky pulao can result from using too much water, overcooking the rice, or not soaking the rice properly. Using aged basmati rice and maintaining the correct rice-to-yakhni ratio (usually 1:2) is key to fluffy, separate grains.