Introduction
Matka plus eggs palao Recipes There’s something incredibly special about a meal cooked in a single pot. All the flavors mix together, the aroma fills your home, and the best part? Less cleaning up! If you love such easy and tasty meals, you are in for a treat. Today, we are making a delicious and hearty dish called Matka Pulao.
Imagine fluffy, long-grain basmati rice cooked with boiled eggs and a blend of warm, hot spices. The name “Matka” means clay pot in Urdu. In the old days, people often cooked this rice in clay pots over a low fire, which gave it a unique, earthy flavor. While we’ll use a regular pot today, the spirit of that rustic, homely cooking remains.
This recipe is perfect for busy weeknights or a relaxing weekend lunch. It’s not too hard to make, and the result is a beautiful, fragrant rice dish that your whole family will love. The eggs add protein, making it a complete meal. So, let’s get started on this journey to make a simple yet amazing Pakistani-style Matka Pulao.
Ingredients You Will Need
Here is everything you need to make this flavorful Matka Pulao. The notes column has some handy tips for you.
| Ingredient | Quantity | Notes |
|---|---|---|
| Basmati Rice | 2 cups | Soaked in water for 30 minutes before cooking. |
| Eggs | 4-5 | Hard-boiled, peeled, and lightly fried or used as is. |
| Onion | 1 large | Thinly sliced. |
| Tomato | 1 large | Finely chopped. |
| Ginger-Garlic Paste | 1 tbsp | Or use fresh ginger and garlic, crushed. |
| Yogurt | 1/2 cup | Plain yogurt, whisked until smooth. |
| Cooking Oil or Ghee | 1/2 cup | Ghee gives a richer taste. |
| Green Chilies | 2-3 | Slit lengthwise. Adjust to your spice level. |
| Salt | 1.5 tsp | Or to taste. |
| Cumin Seeds (Zeera) | 1 tsp | |
| Bay Leaf (Tez Patta) | 1 | |
| Cinnamon Stick (Dalchini) | 1 small piece | |
| Cloves (Laung) | 3-4 | |
| Black Peppercorns | 5-6 | |
| Red Chili Powder | 1 tsp | Adjust to your preference. |
| Turmeric Powder (Haldi) | 1/2 tsp | |
| Garam Masala Powder | 1 tsp | |
| Coriander Powder | 1 tsp | |
| Water | 3.5 cups | For cooking the rice. |
| Fresh Coriander | 1/4 cup | Chopped, for garnish. |
| Fresh Mint | 2 tbsp | Chopped, for garnish. |
Step-by-Step Cooking Instructions
Follow these simple steps to create your perfect Matka Pulao.
Step 1: Prepare the Base with Whole Spices
First, heat oil or ghee in a large, heavy-bottomed pot. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and black peppercorns. Let them sizzle for about 30 seconds until they become fragrant. This is the first layer of flavor for your pulao.
Step 2: Fry the Onions
Now, add the thinly sliced onions to the pot. Fry them on medium heat until they turn a soft, golden brown. This will take about 7-8 minutes. Stir them occasionally so they don’t burn. Well-fried onions are the key to a great color and taste.
Step 3: Add Ginger-Garlic and Tomatoes
Next, add the ginger-garlic paste and slit green chilies. Stir for one minute until the raw smell disappears. Then, add the finely chopped tomatoes, salt, red chili powder, turmeric powder, and coriander powder. Cook this mixture until the tomatoes become soft and the oil starts to separate from the sides of the pot.
Step 4: Mix in the Yogurt and Eggs
Lower the heat and add the whisked yogurt to the pot. Stir quickly and continuously for a minute to combine it well with the masala. Now, add the hard-boiled eggs. Gently stir them so they are coated all over with the flavorful gravy. Let them cook in the gravy for 2 minutes.
Step 5: Cook the Rice
Drain the water from the soaked basmati rice. Add the rice to the pot. Very gently, stir the rice to mix it with the masala and eggs. Be careful not to break the rice grains. Now, pour in 3.5 cups of water and add the garam masala powder. Bring everything to a rolling boil.
Step 6: The Dum (Slow Cooking) Process
Once the water is boiling, reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid. You can also place a clean kitchen towel under the lid to trap the steam. Let the rice cook on this low heat for 15-20 minutes. Do not open the lid during this time.
Step 7: Fluff and Serve
After 20 minutes, turn off the heat. Let the pot sit covered for another 5 minutes. Then, open the lid. The aroma will be amazing! Gently fluff the rice with a fork. Garnish with lots of fresh coriander and mint leaves. Your delicious Matka Pulao is ready to be served!
Cooking Time and Serving Details
- Prep Time: 15 minutes (plus 30 minutes for soaking rice)
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4-5 people
Helpful Tips and Tricks
- Soaking Rice: Never skip soaking the rice. It helps the grains cook evenly and become long and fluffy.
- Frying Eggs: For extra flavor, you can lightly fry the boiled eggs in a little oil until they are golden before adding them to the gravy.
- Water Ratio: The ratio of 1 cup rice to 1.75 cups water works well for basmati rice. Adjust if needed.
- Don’t Over-stir: Avoid stirring the rice too much after adding water, as it can break the grains and make the pulao mushy.
- Add Meat: You can add chicken or beef pieces. Just cook the meat thoroughly with the onions before adding the tomatoes.
How to Store Leftover Matka Pulao
Let the leftover Matka Pulao cool down completely to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. It will stay good for up to 2 days. To reheat, sprinkle a few drops of water on the rice and microwave it for 1-2 minutes or warm it in a pan on the stove. This will help bring back the moisture.
Frequently Asked Questions (FAQs)
Can I make this Matka Pulao without eggs?
Absolutely! You can make a simple vegetable Matka Pulao. Just add your favorite vegetables like carrots, peas, and potatoes along with the tomatoes. It will be just as tasty.
My rice turned out a bit hard. What did I do wrong?
This usually happens if there wasn’t enough water or if the cooking time was too short. Next time, make sure you use the correct water ratio and let the rice cook on low heat for the full 20 minutes without opening the lid.
Is this dish very spicy?
The spice level can be easily adjusted. The green chilies and red chili powder are the main sources of heat. You can reduce their quantity or remove the seeds from the green chilies for a milder taste.
What is the best thing to serve with this Pulao?
This Matka Pulao is a complete meal on its own. But it also pairs wonderfully with a cool Raita (yogurt dip) or a simple Kachumber Salad (onion and tomato salad). For a more elaborate feast, you can serve it with some grilled chicken or kebabs.
Conclusion
Making a restaurant-style Matka Pulao at home is easier than you think. This recipe guides you through each step to create a comforting, flavorful, and satisfying dish that is sure to become a family favorite. The combination of fluffy rice, spicy masala, and hearty eggs is simply unbeatable.
We would love to hear about your cooking adventure! Try this recipe and share your feedback in the comments below. Tell us how it turned out and if you added your own special twist. Happy cooking!
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