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A fragrant Bengali one-pot meal where fluffy basmati rice is cooked with aromatic whole spices and perfectly hard-boiled eggs. This comforting egg pilaf, garnished with crispy fried onions, is a simple yet delicious dish perfect for any day of the week.
For 4 servings
Prepare Rice and Eggs
Fry Onions for Beresta
Sauté Eggs and Prepare Pulao Base
A fragrant Bengali one-pot meal where fluffy basmati rice is cooked with aromatic whole spices and perfectly hard-boiled eggs. This comforting egg pilaf, garnished with crispy fried onions, is a simple yet delicious dish perfect for any day of the week.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 482.43 calories per serving with 12.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
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Cook the Pulao
Simmer and Rest
Garnish and Serve
Add 1/2 cup of mixed vegetables like green peas, diced carrots, and beans along with the onions in step 3.
Add one medium potato, cubed and fried until golden, along with the eggs into the rice mixture.
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of black pepper powder with the other spices.
Garnish with a handful of fried cashews and raisins. You can also add a few strands of saffron soaked in warm milk to the rice before simmering for a royal touch.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Basmati rice is rich in complex carbohydrates, which are digested slowly, providing a steady release of energy and keeping you full for longer.
The whole and powdered spices used, such as turmeric, cinnamon, and cloves, are packed with antioxidants and have natural anti-inflammatory properties that support overall health.
One serving of Dimer Pulao contains approximately 475-525 calories, depending on the amount of oil and ghee used. This estimate includes rice, one egg, and other ingredients.
Dimer Pulao can be part of a healthy, balanced diet. It provides a good mix of carbohydrates for energy, high-quality protein from eggs, and healthy fats. To make it healthier, you can reduce the amount of oil and ghee and serve it with a large portion of salad or vegetable raita.
Yes, you can use brown basmati rice for a higher fiber option. However, you will need to adjust the water ratio and cooking time. Typically, brown rice requires more water (about 1:2.5 rice to water ratio) and a longer cooking time (around 35-40 minutes).
Dimer Pulao is a complete meal on its own but pairs wonderfully with cooling side dishes like cucumber raita, boondi raita, or a simple kachumber salad (chopped onion, tomato, cucumber).
Store leftover pulao in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a little water over the rice and microwave for 1-2 minutes or heat it in a pan on the stovetop over low heat until warmed through.
While onions, especially the fried beresta, are key to the authentic flavor, you can make it without them. The taste will be different. You can add a pinch of asafoetida (hing) to the hot oil for a savory flavor substitute.
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