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A rich and aromatic one-pot meal where fragrant basmati rice is cooked with whole spices and topped with golden-fried eggs. This royal dish from Mughlai cuisine is perfect for a special lunch or dinner, offering a beautiful blend of flavors and textures.
For 4 servings
Preparation
Prepare Birista and Fry Eggs
Cook the Pulao Masala
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A rich and aromatic one-pot meal where fragrant basmati rice is cooked with whole spices and topped with golden-fried eggs. This royal dish from Mughlai cuisine is perfect for a special lunch or dinner, offering a beautiful blend of flavors and textures.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 681.58 calories per serving with 22.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rice (Dum Method)
Rest, Assemble, and Serve
Replace the eggs with 250g of paneer cubes or 2 large boiled and cubed potatoes. Sauté them just like the eggs in step 2.
Add a pinch of saffron soaked in 2 tbsp of warm milk, or 1 tsp of kewra water, over the rice just before the 10-minute resting period.
Substitute eggs with 500g of bone-in chicken or mutton pieces. Brown the meat after the ginger-garlic paste and cook until tender before adding the rice and water.
Fry a handful of cashews and raisins in the ghee after frying the eggs and use them for garnish to add a sweet and crunchy element.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The complex carbohydrates from basmati rice provide a steady release of energy, keeping you full and energized for longer.
Spices like turmeric, cloves, and cinnamon used in the pulao are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D, which are important for immunity, vision, and bone health.
One serving of Mughlai Egg Pulao contains approximately 650-750 calories, depending on the amount of ghee used and the size of the eggs. It's a substantial and energy-dense meal.
Mughlai Egg Pulao is a balanced meal providing carbohydrates from rice, high-quality protein from eggs, and fats from ghee. While it is nutritious, it is also rich and calorie-dense. It's best enjoyed in moderation as part of a varied diet.
The main difference lies in the cooking method. In pulao, the rice and masala (or meat/vegetables) are cooked together in a set amount of water. In biryani, the rice is par-boiled separately and then layered with a separately cooked, rich gravy (qorma) before being slow-cooked (dum).
Yes, you can easily make a vegetarian version. Substitute the eggs with paneer cubes, boiled potatoes, or a mix of vegetables like carrots, peas, and beans. Sauté them in ghee before adding to the pulao.
Mushy rice is usually caused by too much water, overcooking, or not soaking the rice properly. Ensure you use the correct 1:2 rice-to-water ratio and don't skip the 30-minute soaking time. Also, avoid stirring the rice after the water has been added and it starts to cook.
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 heat it in a pan on the stovetop over low heat until warmed through.