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.

Mutta Pulav (coorgi Style Egg Biryani)

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

  1. Hard boil the eggs, peel and set aside.
  2. Wash and soak the basmati rice for 30 minutes.
  3. Heat ghee in a large pot, add cinnamon, cloves, cardamom, and cumin seeds. Sauté until fragrant.
  4. Add the sliced onions and cook until golden brown.
  5. Stir in the chopped tomatoes, turmeric powder, and biryani masala. Cook until the tomatoes are soft.
  6. Whisk the yogurt and pour it into the pot. Cook for 2-3 minutes.
  7. 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.
  8. 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.
  9. 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