Konkani Egg Pulao

Name: Konkani Egg Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup basmati rice (soaked for 20 minutes and drained); 4 pcs boiled eggs (shelled, lightly slit); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 0.5 cup fresh coconut (grated); 3 pcs green chili (slit); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves, roughly chopped); 0.25 cup coriander leaves (loosely packed); 0.25 cup mint leaves (loosely packed); 2 tbsp ghee; 1 pcs bay leaf; 1 inch cinnamon; 4 pcs cloves; 3 pcs green cardamom; 6 pcs black peppercorns; 0.5 tsp fennel seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp garam masala; 0.5 tsp salt; 2.25 cup water (hot); 1 tbsp lemon juice

RATING

4.3/5(31)

TASTE SCORE

8/10

Fragrant basmati rice cooked with boiled eggs, fresh coconut, whole spices, and a lightly spiced masala. This coastal-style pulao is comforting, aromatic, and works beautifully as part of a simple Indian meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

490 cal

SERVINGS

METHOD · 10 STEPS

prep · ~20 min
Soak the rice and prepare the masala ingredients.
1.Rinse the basmati rice gently until the water runs clearer.
2.Soak the rice in water for 20 minutes, then drain well.
3.Keep the boiled eggs shelled and lightly slit so they absorb flavor.
4.Set out the coconut, coriander leaves, mint leaves, ginger, garlic, green chili, onion, and tomato.
TIPDrained rice cooks into separate grains more easily than rice left sitting in water.
mix · ~3 min
Grind the coconut masala.
Blend the fresh coconut, coriander leaves, mint leaves, ginger, garlic, and green chili to a smooth paste. Use just enough water from the measured hot water if needed to help it move.
saute · ~1 min
Heat the ghee and cook the whole spices.
1.Heat ghee in a heavy pan over medium heat.
2.Add bay leaf, cinnamon, cloves, green cardamom, black peppercorns, and fennel seeds.
3.Cook for 30 to 40 seconds until fragrant.
TIPKeep the heat moderate so the spices release aroma without burning.
saute · ~12 min
Cook the onions and tomatoes.
1.Add the sliced onion and cook until lightly golden, 6 to 7 minutes.
2.Add the chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
3.Stir in turmeric powder, red chili powder, and garam masala.
saute · ~5 min
Cook the ground masala.
Add the coconut paste and cook on medium-low heat until the raw smell fades and the masala looks slightly glossy, about 4 to 5 minutes. Stir often so the coconut does not catch at the bottom.
saute · ~2 min
Coat the eggs in the masala.
Add the boiled eggs and turn them gently in the masala for 1 to 2 minutes so the surface gets lightly coated without breaking.
boil · ~4 min
Add rice, water, and salt.
Add the drained rice and stir very gently for 1 minute. Pour in the hot water, add salt and lemon juice, and bring the mixture to a gentle boil.
TIPUse a light hand after adding rice so the grains stay long and separate.
steam · ~15 min
Cover and cook the pulao.
Lower the heat, cover the pan tightly, and cook for 12 to 15 minutes until the rice is tender and the liquid is absorbed.
rest · ~10 min
Rest the pulao before fluffing.
Switch off the heat and let the pulao rest, covered, for 10 minutes. Fluff gently with a fork or flat spoon.
serve
Serve the Konkani Egg Pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slitting the boiled eggs helps the coconut-herb masala cling to the surface instead of just coating the outside lightly.
2
Cook the coconut paste until glossy and aromatic; if it still smells raw, the pulao can taste pasty.
3
Use a heavy-bottomed pan with a tight lid so the rice steams evenly without scorching the masala underneath.
4
After adding the rice, stir only once or twice with a flat spoon to avoid breaking the soaked basmati grains.
5
Resting the pulao for the full 10 minutes lets the grains firm up, making it much easier to fluff cleanly.
6
If the bottom starts catching while cooking the masala, lower the heat and sprinkle in a spoonful of the measured hot water.
7
Leftovers reheat best with a splash of water, covered on low heat, so the rice softens without drying out.

RECIPE VARIATIONS

Adapt it for your goals.

spicier

Spicier

Add extra green chili or a little more red chili powder for a hotter pulao that still keeps the coconut base intact.

low oil

Low-oil

Reduce the ghee slightly and use a very heavy pan; the dish will be lighter but still aromatic from whole spices and herbs.

vegetarian paneer

Vegetarian-paneer

Replace boiled eggs with paneer cubes for a similar rich pulao that suits those who do not eat eggs.

coconut milk

Coconut-milk

Swap part of the hot water with thin coconut milk for a fuller coastal flavor and slightly richer texture.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Protein from Eggs

Boiled eggs add satisfying protein, making this pulao more filling than plain rice dishes.

✓

Herb-Rich Masala

Mint, coriander, ginger, garlic, and green chili bring freshness along with plant compounds that add depth without heavy sauces.

✓

Balanced One-Pot Meal

Rice provides energy, while eggs, coconut, and spices make the dish more substantial and comforting as a complete meal.

QUESTIONS?

Frequently asked questions

This recipe is designed for raw soaked basmati, so the water ratio and steaming method suit uncooked rice. With cooked rice, make the masala separately and toss gently at the end.