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Fragrant basmati rice and hard-boiled eggs come together in this delightful one-pot meal. It carries the signature sweet, tangy, and mildly spicy flavors of Gujarati cuisine, making it a unique and satisfying dish.
For 4 servings
Prepare Rice and Eggs
Sauté the Eggs
Temper Spices and Sauté Aromatics
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Fragrant basmati rice and hard-boiled eggs come together in this delightful one-pot meal. It carries the signature sweet, tangy, and mildly spicy flavors of Gujarati cuisine, making it a unique and satisfying dish.
This gujarati recipe takes 55 minutes to prepare and yields 4 servings. At 501.96 calories per serving with 16.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Cook the Pulao
Combine, Rest, and Serve
Replace the eggs with 200g of cubed paneer. Sauté the paneer cubes just like the eggs until golden and add them at the end.
Add 1 cup of mixed vegetables like carrots, peas, and green beans along with the tomatoes to make it more nutritious.
Increase the amount of green chilies to 3-4 and add an extra 1/2 teaspoon of red chili powder for more heat.
Follow the recipe until Step 5. After adding water, close the pressure cooker and cook for 2 whistles on medium heat. Allow the pressure to release naturally.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Basmati rice is a complex carbohydrate with a lower glycemic index than other white rice, offering a steady release of energy to keep you feeling full and active.
The blend of Indian spices like turmeric, cinnamon, and cloves is not just for flavor; they are packed with antioxidants and have anti-inflammatory properties that contribute to overall wellness.
One serving of approximately 1.5 cups contains around 500-550 calories. This is an estimate and can vary based on the specific ingredients and portion sizes used.
Yes, it's a well-balanced meal. It provides high-quality protein from eggs, sustained energy from rice, and beneficial compounds from spices. Using ghee in moderation adds healthy fats. You can enhance its nutritional value by adding more vegetables.
Mushy rice is typically caused by too much water, not rinsing the rice enough, or over-stirring. Ensure you use a strict 1:2 rice-to-water ratio, rinse the rice thoroughly to remove excess starch, and only fluff gently with a fork after it has rested.
Absolutely! Using leftover hard-boiled eggs is a great way to save time. Just peel them, make slits, and start from the step of sautéing the eggs.
This pulao is a complete meal on its own but pairs wonderfully with a simple cucumber raita, plain yogurt, or a fresh kachumber salad (onion-tomato-cucumber salad).