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)
A fragrant and royal Mughlai rice dish where long-grain basmati rice is cooked with precious saffron, whole spices, and crunchy nuts. This mildly sweet and savory pulao is a celebration in itself, perfect for special occasions.
A classic Hyderabadi yogurt dip defined by its pungent, garlicky kick. This creamy and cooling Burani Raita is the perfect accompaniment to spicy biryanis, kebabs, and rich curries, offering a refreshing contrast in just a few minutes of prep.
Rich, aromatic Shahi Anda Curry with fragrant Zaafrani Pulao & tangy Burani Raita - pure comfort food!
This mughlai dish is perfect for dinner. With 1278.28 calories and 43.36g 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.
Servings
4
Serving size: 1 cup
933cal
26gprotein
91gcarbs
56gfat
Ingredients
1.5 cup Basmati Rice (aged, long-grain)
0.25 tsp Saffron Strands (loosely packed)
0.25 cup Milk (warm)
3 tbsp Ghee
12 pcs Almonds (slivered)
12 pcs Cashews (halved)
2 tbsp Raisins
1 pcs Onion (medium, thinly sliced)
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom Pods
4 pcs Cloves
6 pcs Black Peppercorns
1 tsp Shah Jeera (caraway seeds)
3 cup Water
1 tsp Sugar
1.5 tsp Salt (or to taste)
Instructions
1
Prepare the Rice and Saffron
Rinse the basmati rice under cool water until the water runs clear. Soak the rice in ample water for 30 minutes.
While the rice soaks, gently warm the milk (do not boil) and add the saffron strands to it. Set aside to allow the saffron to release its color and aroma.
After 30 minutes, drain the soaked rice completely in a colander and let it sit for 5-10 minutes to remove excess moisture.
2
Fry the Nuts and Raisins
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the slivered almonds and cashews. Sauté for 1-2 minutes until they turn a pale golden color. Be careful not to burn them.
Remove the nuts with a slotted spoon and set aside on a plate.
In the same ghee, add the raisins and fry for about 30 seconds until they plump up. Remove them and place them with the fried nuts.
3
Sauté Aromatics and Rice
In the remaining ghee, add the whole spices: bay leaf, cinnamon stick, green cardamom, cloves, black peppercorns, and shah jeera.
0.25 tsp Red Chilli Powder (adjust to your spice preference)
0.5 tsp Roasted Cumin Powder (freshly ground for best aroma)
1 tbsp Coriander Leaves (freshly chopped, for garnish)
2 tbsp Water (optional, only if needed to adjust consistency)
Instructions
1
In a medium-sized bowl, add the thick curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.
2
Add the finely minced garlic, salt, red chilli powder, and roasted cumin powder to the whisked curd. Mix thoroughly until all the spices are evenly incorporated.
3
If the raita is too thick for your liking, add 1-2 tablespoons of water and mix again to achieve the desired consistency.
4
Cover the bowl and let the raita rest in the refrigerator for at least 15 minutes. This crucial step allows the raw garlic flavor to mellow slightly and infuse beautifully into the yogurt.
5
Just before serving, garnish with freshly chopped coriander leaves. Serve chilled as a side with Hyderabadi biryani, pulao, or kebabs.
Sauté for 30-45 seconds over medium heat until the spices are fragrant.
Add the thinly sliced onions and cook for 7-8 minutes, stirring frequently, until they are well-caramelized and golden brown.
Carefully add the drained basmati rice to the pot. Gently stir-fry for 2 minutes, ensuring each grain is coated with ghee. This step helps keep the grains separate after cooking.
4
Cook the Pulao (Dum Method)
Pour in 3 cups of water, then add the salt and sugar. Stir gently to combine.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, reduce the heat to the absolute lowest setting. Drizzle the saffron-infused milk evenly over the rice.
Sprinkle half of the fried nuts and raisins over the top.
Cover the pot with a tight-fitting lid. For a better seal, you can place a clean kitchen towel or aluminum foil under the lid. Cook on low heat for 15-18 minutes without opening the lid.
5
Rest and Serve
After 15-18 minutes, turn off the heat. Let the pulao rest, covered and undisturbed, for at least 10 minutes. This allows the grains to firm up and absorb any remaining steam.
Open the lid and gently fluff the rice from the sides using a fork or a spatula.
Garnish with the remaining fried nuts and raisins. Serve hot with a side of raita or a rich curry.
