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Aromatic basmati rice cooked with whole spices, caramelized onions, and tender hard-boiled eggs. This one-pot Hyderabadi specialty is a flavorful and satisfying meal, perfect for a weeknight dinner.
For 4 servings
Prepare Rice, Eggs & Onions
Sauté Eggs & Temper Spices
Create the Pulao Masala
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Aromatic basmati rice cooked with whole spices, caramelized onions, and tender hard-boiled eggs. This one-pot Hyderabadi specialty is a flavorful and satisfying meal, perfect for a weeknight dinner.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 694.7 calories per serving with 22.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Assemble and Cook the Pulao (Dum Method)
Rest, Garnish, and Serve
Omit the eggs and add 1.5 cups of mixed vegetables like carrots, peas, beans, and potatoes along with the tomatoes.
Replace eggs with 500g of bone-in chicken pieces. Marinate the chicken with the curd and spice powders for 30 minutes, then sauté it after the whole spices until lightly browned before adding the rice and water.
Substitute eggs with 250g of paneer cubes. Lightly fry the paneer cubes until golden and add them just before the dum cooking step.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The basmati rice provides complex carbohydrates, which are the body's primary source of energy, keeping you fueled and active throughout the day.
Spices like turmeric, cloves, and cinnamon are known for their anti-inflammatory and antioxidant properties, which can help boost immunity and improve digestion.
One serving of this Hyderabadi Egg Pulao contains approximately 650-700 calories, making it a substantial and filling main course. The exact count can vary based on the amount of oil and ghee used.
Yes, it can be a balanced meal. It provides high-quality protein from eggs, carbohydrates for energy from rice, and beneficial compounds from whole spices. To make it healthier, you can reduce the amount of oil/ghee and serve it with a large portion of vegetable raita or salad.
The primary difference lies in the cooking method. In Biryani, the protein/vegetables and rice are cooked separately and then layered to cook together on 'dum' (steam). In Pulao, all the ingredients and rice are sautéed together and then cooked in a measured amount of water or stock in one pot.
Mushy rice is usually caused by an incorrect rice-to-water ratio or overcooking. For aged basmati, a 1:1.75 rice-to-water ratio is ideal. Ensure you soak the rice for only 30 minutes and let the pulao rest for 10 minutes after cooking before fluffing.
You can, but the birista is a key ingredient that gives Hyderabadi dishes their characteristic sweet, caramelized flavor and aroma. Skipping it will significantly alter the taste of the pulao.