bengaliMediumeggetariangluten freenut free

Dimer Pulao

Name: Dimer Pulao
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 1.5 cup basmati rice (soaked 30 min, drained); 3 pcs egg (hard boiled, peeled); 1 pcs onion (large, thinly sliced); 2 tsp ginger paste; 3 pcs green chili (slit lengthwise); 0.25 cup yogurt (whisked smooth); 2 tbsp ghee; 2 tbsp oil (for frying eggs and onions); 2 pcs bay leaf; 4 pcs green cardamom (lightly crushed); 1 inch cinnamon stick; 4 pcs clove; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 1 tsp sugar; 2.5 cup water (hot, for cooking rice); 1 pinch garam masala (for finishing); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

8/10

A fragrant Bengali rice dish where golden fried eggs nestle among aromatic basmati rice. Whole garam masala, ginger, and green chilies infuse every grain while the eggs soak up the subtle warmth of cinnamon and cardamom. A beloved one-pot meal that turns simple pantry ingredients into something special.

PREP

20m

COOK

35m

SERVES

1 KATORI

461 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the rice and boil the eggs.
1.Wash basmati rice under running water until water runs clear.
2.Soak in fresh water for 30 minutes, then drain completely.
3.Hard boil 3 eggs for 10 minutes, cool, peel, and set aside.
TIPSoaking the rice helps the grains elongate and stay separate during cooking.
fry · ~10 min
Fry the eggs and onions.
1.Heat 2 tbsp oil in a frying pan over medium heat.
2.Add boiled eggs and fry gently, turning until golden all over (3-4 min). Remove and set aside.
3.In the same pan, add sliced onion and fry until deep golden brown (8-10 min). Remove half for garnish.
TIPThe eggs should develop a light golden crust — this adds texture and flavor to the pulao.
temper · ~1 min
Make the tempering with whole spices.
1.Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat.
2.Add bay leaves, cardamom, cinnamon, and cloves. Sauté until fragrant (30 sec).
3.Add cumin seeds and let them crackle (20 sec).
saute · ~6 min
Build the aromatic base.
1.Add the remaining fried onion (half portion) to the pot.
2.Add ginger paste and slit green chilies. Sauté until raw smell disappears (1 min).
3.Lower heat, add whisked yogurt, turmeric powder, and red chili powder. Stir continuously.
4.Cook until oil separates from the yogurt mixture (3-4 min).
TIPStir continuously after adding yogurt — this prevents curdling and ensures a smooth base.
simmer · ~15 min
Cook the rice with water.
1.Add drained rice to the pot and gently stir to coat grains with the masala.
2.Add salt, sugar, and 2.5 cups hot water. Stir once and bring to a boil.
3.When water reaches a rolling boil, cover with a tight lid and reduce heat to the lowest setting.
4.Cook undisturbed for 12-15 minutes until rice is tender and water is fully absorbed.
TIPDo not open the lid or stir during cooking — this breaks the grains and releases steam.
assemble · ~7 min
Layer the fried eggs and finish.
1.Turn off heat and let the pot rest covered for 5 minutes.
2.Remove lid, fluff the rice gently with a fork.
3.Place the fried eggs on top, sprinkle garam masala, and cover again for 2 minutes.
4.Transfer to a serving platter, top with reserved crispy fried onions and chopped coriander.
TIPResting is crucial — steam finishes cooking the rice and the eggs absorb the aroma.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Fry the boiled eggs until the surface develops a light golden crust for added texture and flavor.
2
Whisk the yogurt until perfectly smooth before adding to the pot to prevent curdling.
3
Do not skip the 5-minute rest after cooking; it allows steam to finish cooking the rice evenly.
4
Use hot water directly from a kettle to start the rice cooking faster and maintain the boil.
5
Reserve half the fried onions for the final garnish to get a contrast of crispy and soft textures.
6
Gently stir the rice and masala with a light hand to avoid breaking the soaked grains.
7
Freshly slit green chilies release just enough heat without making the dish overly spicy.

RECIPE VARIATIONS

Adapt it for your goals.

vegetable pulao

Vegetable pulao

Add 1 cup of mixed vegetables (peas, carrots, beans) after the tempering step for a more substantial one-pot meal that's perfect for using up leftover veggies.

vegan

Vegan

Replace ghee with coconut oil, yogurt with a splash of coconut milk, and skip the eggs entirely or use pan-fried tofu for a vegan-friendly version that still carries the spice profile.

extra protein

Extra-protein

Add 200g of boneless chicken pieces (marinated in yogurt and spices) along with the rice, or stir in cooked chickpeas for a protein boost without changing the cooking time.

low oil

Low-oil

Reduce ghee and oil to 1 tbsp each, and dry-roast the whole spices before toasting; this cuts fat without losing the aromatic essence of the dish.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Source of Protein

The eggs in this pulao provide high-quality protein that helps with muscle repair and keeps you full for longer.

✓

Aids Digestion

The combination of ginger, green chilies, and cumin seeds in this dish can support digestion and help reduce bloating.

✓

Rich in Aromatic Antioxidants

Whole spices like cinnamon, cardamom, and cloves contain natural compounds that have anti-inflammatory and antioxidant properties.

✓

Provides Quick Energy

Basmati rice offers easily digestible carbohydrates, making this dish a satisfying and energizing meal.

QUESTIONS?

Frequently asked questions

Soaking the rice for 30 minutes allows the grains to absorb water slowly, which helps them cook evenly and remain long, separate, and fluffy instead of mushy.