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Aromatic basmati rice cooked with whole spices, saffron, and fried onions, studded with perfectly boiled eggs. This one-pot meal from Kashmir is fragrant, flavorful, and perfect for a special lunch or dinner.
For 4 servings
Prepare Rice, Eggs, and Saffron
Fry the Eggs
Prepare the Pulao Masala
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Aromatic basmati rice cooked with whole spices, saffron, and fried onions, studded with perfectly boiled eggs. This one-pot meal from Kashmir is fragrant, flavorful, and perfect for a special lunch or dinner.
This kashmiri recipe takes 55 minutes to prepare and yields 4 servings. At 550.53 calories per serving with 16.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Pulao (Dum Method)
Rest and Serve
Replace eggs with 200g of pan-fried paneer cubes or a mix of vegetables like carrots, peas, and cauliflower. For a vegan version, use oil instead of ghee and a plant-based yogurt.
Add a handful of fried cashews and raisins along with the fried onions for a richer, slightly sweet and nutty flavor.
Increase the number of green chilies to 3-4 or add 1/4 tsp of black pepper powder along with the other spices for extra heat.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Basmati rice is a good source of complex carbohydrates, which are digested slowly, providing a steady release of energy throughout the day.
The blend of Kashmiri spices like turmeric, ginger, cloves, and cinnamon contains powerful anti-inflammatory and antioxidant compounds that support overall health.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D, which are important for hormone production and nutrient absorption.
One serving of Kashmiri Egg Pulao contains approximately 580-650 calories, depending on the amount of ghee used and the size of the eggs. It's a substantial and satisfying meal.
Yes, it can be part of a healthy diet. It offers a good balance of protein from eggs, carbohydrates from rice, and healthy fats from ghee. The spices also have various health benefits. However, it is calorie-dense, so portion control is recommended.
The main difference lies in the cooking method. In a pulao, the rice and masala are cooked together in a specific amount of water (absorption method). In a biryani, the rice is par-boiled separately and then layered with a separately cooked masala before being slow-cooked ('dum').
Mushy rice is usually caused by three things: too much water, over-stirring the rice after adding water, or not using good quality, aged basmati rice. Ensure your rice-to-water ratio is correct (typically 1:2 by volume) and avoid stirring once it starts boiling.
While fried onions (birista) are crucial for the authentic flavor, you can make it without them. The taste will be different but still delicious. You can add a pinch of asafoetida (hing) with the whole spices as an alternative.
Store leftover pulao in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the rice and microwave until hot, or gently heat it in a covered pan on the stovetop.