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A fragrant one-pot rice dish from Rajasthan, where fluffy basmati rice is cooked with aromatic whole spices and yogurt, then studded with perfectly fried eggs. A hearty and flavorful meal.
For 4 servings
Prepare Rice and Eggs
Shallow Fry the Eggs
Temper Spices and Sauté Aromatics
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A fragrant one-pot rice dish from Rajasthan, where fluffy basmati rice is cooked with aromatic whole spices and yogurt, then studded with perfectly fried eggs. A hearty and flavorful meal.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 559.85 calories per serving with 20.53g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Cook the Pulao
Rest, Garnish, and Serve
Replace eggs with 200g of pan-fried paneer cubes or a mix of vegetables like carrots, peas, and beans. Add them along with the rice.
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder along with the garam masala for extra heat.
For a richer taste, garnish with 1/4 cup of crispy fried onions (birista) before serving.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The carbohydrates from basmati rice provide a steady release of energy, helping to fuel your body and brain throughout the day.
Spices like cumin, fennel, and asafoetida are traditionally known to stimulate digestive enzymes, improve gut health, and reduce bloating.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D, which support brain health, skin, and immunity.
One serving of Marwari Egg Pulao contains approximately 450-500 calories, depending on the amount of ghee used and the size of the eggs.
Yes, it's a well-balanced meal. It provides high-quality protein from eggs, carbohydrates for energy from rice, and healthy fats from ghee. The spices also offer various health benefits. As with any dish, moderation is key.
While yogurt provides the authentic tangy flavor, you can substitute it with the puree of 1 medium tomato and 1 teaspoon of lemon juice. The taste and texture will be slightly different but still delicious.
Mushy rice is usually caused by an incorrect rice-to-water ratio (use 1:2 for basmati), not soaking the rice, or over-stirring. Also, ensure you let the pulao rest for 10 minutes after cooking before fluffing it.
Yes, but you will need to adjust the cooking time and water amount. Brown rice typically requires more water (a 1:2.5 rice-to-water ratio) and a longer cooking time of about 40-45 minutes.