Kashmiri Egg Pulao
Aromatic basmati rice cooked with whole spices, saffron, and fried onions, studded with perfectly boiled eggs. This one-pot meal from Kashmir is fragrant, flavorful, and perfect for a special lunch or dinner.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Rice, Eggs, and Saffron
- b.Wash the basmati rice thoroughly until the water runs clear, then soak it in ample water for 30 minutes.
- c.In a saucepan, cover the eggs with cold water, bring to a boil, and cook for 10-12 minutes for hard-boiled. Drain and transfer to an ice bath. Once cool, peel the eggs and gently prick them all over with a fork.
- d.In a small bowl, soak the saffron strands in 2 tablespoons of warm milk and set aside.
- 2
Step 2
- a.Fry the Eggs
- b.Heat 1 tbsp of ghee in a wide, heavy-bottomed pan or pot over medium heat.
- c.Add the peeled eggs, sprinkle with 1/4 tsp of turmeric powder and 1/4 tsp of Kashmiri red chili powder.
- d.Sauté for 2-3 minutes, tossing gently, until the eggs develop a light golden, slightly crisp outer layer. Remove from the pan and set aside.
- 3
Step 3
- a.Prepare the Pulao Masala
- b.In the same pan, add the remaining 3 tbsp of ghee. Once hot, add the whole spices: bay leaf, cinnamon stick, green cardamoms, cloves, and black peppercorns. Sauté for 30-40 seconds until they release their aroma.
- c.Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown and crisp (birista).
- d.Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw smell disappears.
- e.Reduce the heat to low. Add the whisked curd, followed by the powdered spices: remaining Kashmiri chili powder (1.25 tsp), remaining turmeric powder (0.25 tsp), fennel powder, dry ginger powder, and garam masala. Stir continuously for 2-3 minutes until the oil begins to separate from the masala.
- 4
Step 4
- a.Cook the Pulao (Dum Method)
- b.Drain the soaked rice completely and add it to the pan. Gently fold the rice into the masala for 1 minute, ensuring the grains are well-coated but not broken.
- c.Pour in 720 ml (3 cups) of water and add salt. Stir gently to combine. Increase the heat to high and bring the mixture to a vigorous boil.
- d.Once boiling, reduce the heat to the absolute lowest setting. Arrange the fried eggs over the rice. Drizzle the saffron-infused milk evenly on top.
- e.Cover the pan with a tight-fitting lid. For a better seal, you can place a clean kitchen towel under the lid or seal the edges with aluminum foil. Cook on 'dum' (low heat) for 15-18 minutes without opening the lid.
- 5
Step 5
- a.Rest and Serve
- b.Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the rice grains to firm up and become perfectly fluffy.
- c.Open the lid and gently fluff the rice from the sides using a fork.
- d.Garnish with freshly chopped coriander and mint leaves. Serve hot with a side of cucumber raita or plain yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use aged, long-grain basmati rice for the best results – it yields fluffy, separate grains.
- 2Frying the onions to a deep golden brown is key to the authentic flavor and color of the pulao.
- 3Always add curd on low heat while stirring continuously to prevent it from curdling.
- 4Do not stir the rice after adding water and bringing it to a boil, as this can break the grains and make the pulao sticky.
- 5For a perfect 'dum', place the pot on a tawa (flat griddle) over low heat to ensure gentle, even cooking and prevent the bottom from burning.
Adapt it for your goals.
Vegetarian/Vegan
Replace eggs with 200g of pan-fried paneer cubes or a mix of vegetables like carrots, peas, and cauliflower. For a vegan version, use oil instead of ghee and a plant-based yogurt.
Richer FlavorRicher Flavor
Add a handful of fried cashews and raisins along with the fried onions for a richer, slightly sweet and nutty flavor.
Spicier VersionSpicier Version
Increase the number of green chilies to 3-4 or add 1/4 tsp of black pepper powder along with the other spices for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Provides Sustained Energy
Basmati rice is a good source of complex carbohydrates, which are digested slowly, providing a steady release of energy throughout the day.
Anti-Inflammatory Spices
The blend of Kashmiri spices like turmeric, ginger, cloves, and cinnamon contains powerful anti-inflammatory and antioxidant compounds that support overall health.
Rich in Healthy Fats
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D, which are important for hormone production and nutrient absorption.
Frequently asked questions
One serving of Kashmiri Egg Pulao contains approximately 580-650 calories, depending on the amount of ghee used and the size of the eggs. It's a substantial and satisfying meal.