Pakistani Vegetarian Breakfast Feast: Aromatic Shahi Pulao & Spicy Masala Omelette
A flavorful pakistani breakfast perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- Basmati rice
- Ghee (clarified butter)
- Green cardamom pods
- Black cardamom pods
- Cinnamon stick
- Cloves
- Onion
- Tomato
- Carrots
- Peas
- Green beans
- Vegetable oil
- Eggs
- Red chili powder
- Coriander powder
- Turmeric powder
- Garam masala
- Salt
Instructions
- For the Shahi Pulao:
- Rinse and soak Basmati rice for 30 minutes, then drain and set aside.
- In a large pot, heat ghee and add green cardamom pods, black cardamom pods, cinnamon stick, and cloves. Cook until fragrant.
- Add chopped onion and cook until golden brown.
- Stir in chopped tomato and sauté until pulpy.
- Add soaked Basmati rice, carrots, peas, and green beans. Mix well.
- Pour in water, add salt, and bring to a boil. Reduce heat and simmer until the rice is cooked through. Remove from heat and let it stand for 10 minutes. Fluff with a fork. For the Masala Omelette:
- Beat eggs with red chili powder, coriander powder, turmeric powder, garam masala, and salt.
- Heat vegetable oil in a pan over medium heat. Pour in egg mixture and cook until set. Fold omelette in half and cook until golden brown on both sides.
Chef’s Insight
The combination of spices in the Shahi Pulao adds depth to the flavor, while the Masala Omelette brings a touch of heat and protein to the meal. Both dishes can be prepared ahead of time, making this breakfast feast perfect for entertaining.
Notes
Feel free to adjust the spice levels according to your preference.