Mutta Pulav (coorgi Style Egg Biryani)
Mutta Pulav, also known as Coorgi Style Egg Biryani, is a flavorful and aromatic dish from the Kodava Cuisine of Karnataka, India. This dish is a perfect blend of spices, rice, and eggs, creating a delicious one-pot meal.
Ingredients
- 2 cups basmati rice
- 4 eggs
- 1 large onion, thinly sliced
- 1 tomato, chopped
- 1/4 cup yogurt
- 2 tbsp ghee
- 1 cinnamon stick
- 4 cloves
- 2 cardamom pods
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tbsp biryani masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Hard boil the eggs, peel and set aside.
- Wash and soak the basmati rice for 30 minutes.
- Heat ghee in a large pot, add cinnamon, cloves, cardamom, and cumin seeds. Sauté until fragrant.
- Add the sliced onions and cook until golden brown.
- Stir in the chopped tomatoes, turmeric powder, and biryani masala. Cook until the tomatoes are soft.
- Whisk the yogurt and pour it into the pot. Cook for 2-3 minutes.
- Add the soaked rice, salt, and 4 cups of water. Bring to a boil, then reduce the heat, cover, and cook until the rice is almost done.
- Gently place the hard-boiled eggs on top of the rice, cover, and cook for another 5-7 minutes until the rice is fully cooked and the eggs are heated through.
- Garnish with fresh coriander leaves and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 12g
Supplies
Large pot Whisk Serving spoon
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Mutta Pulav with raita (yogurt-based side dish) and papad (crispy flatbread) for a complete meal.
Tips & tricks
For a spicier version, add chopped green chilies along with the onions.
Cost
$10