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A fragrant one-pot rice dish where fluffy basmati rice is cooked with aromatic spices and a savory 'kheema' made from crumbled hard-boiled eggs. A delicious and protein-packed meal for any day of the week.
For 4 servings
Prepare Rice and Eggs
Create the Egg Kheema
Prepare the Pulao Masala
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A fragrant one-pot rice dish where fluffy basmati rice is cooked with aromatic spices and a savory 'kheema' made from crumbled hard-boiled eggs. A delicious and protein-packed meal for any day of the week.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 506.94 calories per serving with 16.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Pulao
Combine and Serve
Replace the eggs with 200g of crumbled paneer (paneer bhurji) or crumbled firm tofu. Add the paneer/tofu at the final step, just as you would with the egg.
Add 1/4 cup of whisked yogurt to the masala after the tomatoes have cooked down for a creamier texture and tangy flavor. Cook until oil separates before adding the rice.
Use brown basmati rice instead of white. You will need to increase the water to about 3 cups and cook for a longer duration, around 35-40 minutes.
Incorporate 1 cup of mixed vegetables like peas, carrots, and beans. Add them after sautéing the onions and cook for a few minutes before adding the tomatoes.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The combination of complex carbohydrates from basmati rice and protein from eggs provides a steady release of energy, keeping you feeling full and energized for longer.
This dish is a good source of essential nutrients like Vitamin D, B12, and Choline from eggs, and antioxidants from spices like turmeric and cumin.
A typical serving of Egg Kheema Pulao (about 1.5 cups) contains approximately 550-650 calories. The exact number can vary based on the amount of oil used and the size of the eggs.
Yes, it can be a healthy and balanced meal. It provides a good mix of carbohydrates for energy, high-quality protein from eggs for muscle maintenance, and healthy fats. The spices also offer various health benefits. To make it healthier, you can use less oil and serve it with a side of vegetable salad or raita.
Mushy rice is usually caused by an incorrect rice-to-water ratio (too much water), overcooking, or not letting the pulao rest after cooking. Ensure you use the exact measurements and do not lift the lid during the cooking and resting period.
This recipe is designed for cooking raw rice with the masala to allow it to absorb all the flavors, which is characteristic of a pulao. Using leftover rice would result in a dish more similar to an Egg Fried Rice, which is also delicious but different in taste and texture.
Yes, you can. Follow the steps until adding rice and water. Close the pressure cooker lid and cook on high heat for 2 whistles. Let the pressure release naturally before opening. The water quantity might need to be reduced slightly to about 2 cups for 1.5 cups of rice.