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Aromatic basmati rice cooked with whole spices, a tangy yogurt-based masala, and tender hard-boiled eggs. This one-pot meal from Rajasthan is a flavorful and satisfying lunch or dinner.
For 4 servings
Preparation (Time: 20 minutes). Wash the basmati rice thoroughly until the water runs clear, then soak it in fresh water for 30 minutes. While the rice soaks, hard-boil the eggs, peel them, and prick them lightly with a fork or make small slits; this helps them absorb the masala flavors. Thinly slice the onions, chop the tomatoes, and slit the green chilies.
Sauté Aromatics (Time: 10-12 minutes). Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30 seconds until they become fragrant. Add the sliced onions and fry, stirring occasionally, for 8-10 minutes until they are golden brown.
Build the Masala Base (Time: 8-10 minutes). Add the ginger-garlic paste and slit green chilies to the pot. Sauté for one minute until the raw aroma disappears. Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy. Now, add the powdered spices: turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another minute. Reduce the heat to low, add the whisked curd, and stir continuously for 2-3 minutes to prevent it from curdling. Cook until oil begins to separate from the masala.
Cook the Pulao (Time: 15-18 minutes). Drain the soaked rice completely and add it to the pot. Gently fold the rice into the masala for about a minute, being careful not to break the grains. Pour in 3 cups of water and gently place the hard-boiled eggs into the pot. Bring the mixture to a boil. Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes without opening the lid.
Rest and Garnish (Time: 10 minutes). After the cooking time is up, turn off the heat but do not open the lid. Let the pulao rest for at least 10 minutes. This step is crucial for the rice grains to firm up and absorb all the steam. After resting, open the lid, sprinkle the garam masala and freshly chopped coriander leaves over the top. Gently fluff the rice with a fork to separate the grains. Serve hot.
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Aromatic basmati rice cooked with whole spices, a tangy yogurt-based masala, and tender hard-boiled eggs. This one-pot meal from Rajasthan is a flavorful and satisfying lunch or dinner.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 563.29 calories per serving with 20.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Replace the eggs with 200g of paneer cubes or 1.5 cups of mixed vegetables like carrots, peas, and beans. Sauté them after the onions are browned.
Increase the amount of red chili powder to 1.5 tsp and add 1-2 more slit green chilies. You can also add 1/4 tsp of black pepper powder along with the garam masala.
Soak a few strands of saffron in 2 tablespoons of warm milk and drizzle it over the rice before you put it on to simmer in Step 4.
Substitute eggs with 500g of bone-in chicken or mutton pieces. Sauté the meat after the onions are browned and cook until it's almost tender before adding the soaked rice.
Eggs are a complete protein, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The complex carbohydrates from basmati rice are digested slowly, providing a steady release of energy that keeps you feeling full and active for longer.
Spices like cumin, coriander, and ginger are traditionally known to aid digestion and reduce bloating. The probiotics in curd also support a healthy gut microbiome.
This dish is a good source of various nutrients, including Choline and Vitamin D from eggs, and minerals from the whole spices.
One serving of Rajasthani Anda Pulao contains approximately 580-620 calories, making it a substantial and filling main course. The calories come from a balance of carbohydrates from rice, protein from eggs, and fats from ghee.
Yes, it can be part of a healthy, balanced diet. It provides high-quality protein from eggs, sustained energy from complex carbohydrates, and beneficial properties from spices. The use of ghee in moderation offers healthy fats. To make it healthier, you can serve it with a side of fresh vegetable salad or raita.
Yes, you can, but the curd adds a characteristic tangy flavor and creamy texture to the masala. If you omit it, you can add 1 tablespoon of lemon juice at the end of cooking to introduce some tanginess.
Mushy rice is usually caused by three things: too much water, over-stirring the rice after adding it to the pot, or not letting it rest after cooking. Ensure you use a 1:2 rice-to-water ratio (for basmati), mix the rice gently, and always let it rest for 10 minutes before fluffing.
This pulao is a complete meal on its own but pairs wonderfully with a cooling side like Boondi Raita, Cucumber Raita, or a simple kachumber salad (chopped onion, tomato, cucumber). Roasted papad also makes a great accompaniment.
Yes, you can use brown rice for a higher fiber option. However, you will need to adjust the cooking time and water quantity. Brown rice typically requires more water (about a 1:2.5 ratio) and a longer cooking time (35-40 minutes).