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A fragrant one-pot rice dish from the Goan coast, where fluffy basmati rice is cooked in a savory coconut milk base with aromatic spices and whole boiled eggs. A comforting and complete meal.
For 4 servings
Prepare Rice and Eggs
Sauté Aromatics and Onions
Build the Masala Base
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A fragrant one-pot rice dish from the Goan coast, where fluffy basmati rice is cooked in a savory coconut milk base with aromatic spices and whole boiled eggs. A comforting and complete meal.
This goan recipe takes 55 minutes to prepare and yields 4 servings. At 646.79 calories per serving with 17.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Rice and Liquids
Cook on 'Dum' and 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 300g of marinated chicken pieces or prawns. Sauté the protein after the onions are browned and before adding the tomatoes.
Increase the number of green chilies and the amount of red chili powder. You can also add a teaspoon of black pepper powder with the other spices.
Replace eggs with firm tofu cubes or chickpeas, and use vegetable oil instead of ghee.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The complex carbohydrates in basmati rice are digested slowly, providing a steady release of energy that keeps you full and energized for longer.
Coconut milk contains medium-chain triglycerides (MCTs), a type of fat that is easily metabolized by the body for energy. Ghee is also a source of healthy saturated fats and fat-soluble vitamins.
Spices like turmeric (containing curcumin), ginger, and cloves have potent anti-inflammatory and antioxidant properties that can help combat oxidative stress in the body.
One serving of Konkani Egg Pulao contains approximately 450-550 calories, depending on the amount of ghee and the richness of the coconut milk used. This estimate includes rice, eggs, and the masala base.
Yes, it can be a balanced and healthy meal. It provides a good mix of carbohydrates for energy from rice, high-quality protein from eggs, and healthy fats from coconut milk and ghee. The spices also offer various health benefits.
While coconut milk is characteristic of Konkani cuisine, you can substitute it. Replace the 1 cup of coconut milk with 1 cup of water or thin yogurt (curd) for a different flavor profile. If using yogurt, whisk it well and add it after turning off the heat to prevent curdling.
This pulao is a complete meal on its own but pairs wonderfully with a cooling side like cucumber raita, boondi raita, or a simple kachumber salad (chopped onion, tomato, cucumber with lemon juice).
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 for 2-3 minutes or gently heat in a covered pan on the stovetop until warmed through.
Yes, you can use brown rice for a healthier, high-fiber option. However, brown rice requires more water and a longer cooking time. You will need to increase the water to about 2.5-3 cups and cook for 35-40 minutes on 'dum'.