A comforting and popular North Indian dish featuring hard-boiled eggs simmered in a rich, flavorful onion-tomato gravy. Perfect with roti or steamed rice for a quick and satisfying meal.
Prep10 min
Cook25 min
Servings4
Serving size: 2 eggs(2 eggs and about 1 cup of curry)
299cal
15gprotein
14gcarbs
21g
Ingredients
8 pcs Eggs (large)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
3 medium Tomatoes (pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (adjust to taste)
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
Rich, aromatic Shahi Anda Curry with fragrant Saffron Rice - an energy-giving comfort food that feels royal!
This awadhi dish is perfect for dinner. With 739.96 calories and 22.71g of protein per serving, it's a nutritious choice for your meal plan.
fat
Coriander Powder
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them.
Drain the hot water and immediately place the eggs in cold water to stop the cooking process. Once cool, peel the shells.
Using a knife, make 2-3 shallow slits on the surface of each egg. This helps them absorb the gravy flavors.
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat. Add the boiled eggs and sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.
2
Create the Curry Base (Masala)
In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
3
Cook the Tomato Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30-40 seconds until fragrant, being careful not to burn the spices.
Pour in the tomato puree and add the salt. Mix well.
Increase the heat to medium and cook the masala, stirring occasionally, for 5-7 minutes. Continue cooking until the mixture thickens and you see oil separating from the sides of the pan.
4
Simmer and Finish the Curry
Pour in 1.5 cups of hot water and stir well to combine, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let the gravy simmer for 5 minutes to allow the flavors to meld.
Gently slide the pan-fried eggs into the simmering gravy.
Sprinkle the garam masala and crushed kasuri methi over the top. Stir gently to incorporate.
Cover the pan again and simmer for a final 2-3 minutes, allowing the eggs to soak up the curry.
5
Garnish and Serve
Turn off the heat. Garnish generously with fresh chopped coriander leaves.
Let the curry rest for 5 minutes before serving.
Serve hot with steamed basmati rice, jeera rice, roti, or naan.
4
Serving size: 1 cup
441cal
8gprotein
69gcarbs
15gfat
Ingredients
1.5 cup Basmati Rice (Long-grain and aged for best results)
3 tbsp Ghee
0.25 tsp Saffron (Loosely packed strands)
2 tbsp Milk (Warmed, for blooming saffron)
1 medium Onion (Thinly sliced)
2 tbsp Cashews (Halved or whole)
2 tbsp Almonds (Slivered)
2 tbsp Raisins
1 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
1 tsp Sugar
1 tsp Salt (Adjust to taste)
2.75 cup Water
1 tsp Rose Water (Optional, for fragrance)
Instructions
1
Prepare the Rice and Saffron
Rinse the basmati rice under cold running water until the water is clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
In a small bowl, warm the milk slightly (do not boil). Add the saffron strands and set aside to bloom for at least 15 minutes. This will release its color and aroma.
2
Fry Nuts and Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashews and almonds. Sauté for 1-2 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins. Fry for about 30 seconds until they plump up, then quickly remove and set aside with the nuts.
Add the thinly sliced onions to the pot. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and crisp (birista). Remove half of the fried onions for garnishing later.
3
Sauté Spices and Rice
To the remaining ghee and onions in the pot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until the spices become fragrant.
Drain the soaked rice completely. Add the drained rice to the pot. Gently stir-fry for 2 minutes, ensuring each grain is coated with ghee. Be careful not to break the delicate grains.
4
Cook the Pulao
Pour in the water, and add the salt and sugar. Give the mixture one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
After 15 minutes, turn off the heat completely. Let the pot stand, still covered, for another 10 minutes. This resting period allows the rice to absorb all the steam and finish cooking perfectly.
5
Garnish and Serve
Carefully open the lid. Use a fork to gently fluff the rice from the sides to separate the grains.
Drizzle the bloomed saffron milk and optional rose water over the rice. Add half of the fried nuts and raisins.
Gently mix to distribute the saffron and nuts evenly. Garnish with the remaining fried onions, nuts, and raisins.
Serve the Kesar Pulao hot with a side of creamy raita or a rich curry like Navratan Korma.
