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Aromatic basmati rice cooked with whole spices and a savory onion-tomato masala, studded with perfectly hard-boiled eggs. This one-pot meal is a comforting classic from Sindhi cuisine, perfect for a hearty lunch or dinner.
For 4 servings
Prepare the eggs and rice
Make the birista (fried onions)
Cook the pulao masala
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Aromatic basmati rice cooked with whole spices and a savory onion-tomato masala, studded with perfectly hard-boiled eggs. This one-pot meal is a comforting classic from Sindhi cuisine, perfect for a hearty lunch or dinner.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 624.25 calories per serving with 21.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add tomatoes, spices, and yogurt
Cook the pulao
Assemble and serve
Replace the eggs with 250g of paneer cubes or 2 cups of mixed vegetables like potatoes, carrots, and peas. Add them after the tomatoes are cooked.
Omit the eggs and use a plant-based yogurt or skip it entirely. Use oil instead of ghee. Add firm tofu or chickpeas for protein.
Use a pressure cooker. After adding water and bringing to a boil, close the lid and cook for 2 whistles on medium heat. Let the pressure release naturally.
Add 1 cup of boiled chickpeas along with the rice to boost the protein content.