Aromatic basmati rice cooked with flavorful minced meat and whole spices, studded with perfectly boiled eggs. A hearty one-pot meal that brings the royal taste of Mughlai cuisine to your dinner table.
Prep25 min
Cook40 min
Soak30 min
Servings4
Serving size: 2 cups
904cal
33gprotein
90gcarbs
Ingredients
2 cup Basmati Rice (Washed and soaked for 30 minutes)
400 g Mutton Keema (Minced mutton, washed and drained)
4 pcs Eggs (Large, hard-boiled and peeled)
4 tbsp Ghee
2 pcs Onion (Medium, thinly sliced)
2 pcs Tomato (Medium, finely chopped)
2 tbsp Ginger Garlic Paste
3 pcs Green Chili (Slit lengthwise)
0.5 cup Curd (Whisked until smooth, at room temperature)
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
Crispy, crunchy, and irresistibly savory, these thin lentil wafers are deep-fried to golden perfection in minutes. The perfect accompaniment to any Indian meal, adding a delightful texture and flavor.
Aromatic, protein-packed Anda Keema Pulao with cooling raita. Comfort food that's simply irresistible!
This mughlai dish is perfect for dinner. With 2107.93 calories and 44.1g of protein per serving, it's a nutritious choice for your meal plan.
45gfat
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom
4 pcs Cloves
1 tsp Cumin Seeds
1 tsp Red Chili Powder (Adjust to taste)
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Garam Masala
2 tsp Salt (Adjust to taste)
4 cup Water (Or mutton stock for richer flavor)
3 tbsp Coriander Leaves (Chopped, for garnish)
2 tbsp Mint Leaves (Chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Preparation
Wash the basmati rice in several changes of water until the water runs clear. Soak it in fresh water for 30 minutes.
While the rice is soaking, hard-boil the eggs for 10-12 minutes. Once cooked, place them in cold water, then peel and set aside. You can make shallow slits on the eggs to help them absorb flavor.
Ensure the mutton keema is washed and well-drained to remove any excess water.
2
Sauté Aromatics and Cook Keema
Heat ghee in a heavy-bottomed pot over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, cloves, and cumin seeds. Sauté for about 30-40 seconds until they become fragrant.
Add the thinly sliced onions and fry for 8-10 minutes, stirring occasionally, until they are golden brown (birista).
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the drained mutton keema. Increase the heat to high and cook for 5-7 minutes, breaking up any lumps with your spoon, until the keema changes color and the moisture has evaporated.
Reduce the heat to medium-low. Add the powdered spices: turmeric powder, red chili powder, coriander powder, and 1 tsp of salt. Stir and cook for 1-2 minutes.
Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy, and oil begins to separate from the masala.
Add the whisked curd. Stir continuously for 2-3 minutes on low heat to prevent it from curdling. Cook until the masala thickens and is well combined.
3
Cook the Pulao
Drain the soaked rice completely and add it to the pot with the keema masala. Gently stir for 1-2 minutes, ensuring the rice grains are well-coated with the masala without breaking them.
Pour in 4 cups of water (or mutton stock) and the remaining 1 tsp of salt. Stir gently one last time to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
After the time is up, turn off the heat. Do not open the lid. Let the pulao rest and steam for another 10 minutes. This step is crucial for perfectly fluffy rice.
4
Garnish and Serve
After resting, open the lid. Gently fluff the rice from the sides using a fork.
Sprinkle the garam masala, chopped coriander leaves, mint leaves, and fresh lemon juice over the pulao.
Carefully nestle the boiled eggs into the rice.
Serve the Anda Keema Pulao hot, accompanied by a cooling raita or a simple kachumber salad.
4
Serving size: 0.5 cup
112cal
5gprotein
9gcarbs
7gfat
Ingredients
1 cup Plain Yogurt (Use full-fat and well-chilled)
0.5 cup Boondi (Plain or salted variety)
0.25 cup Water (Chilled, or as needed for consistency)
0.5 tsp Roasted Cumin Powder
0.25 tsp Kala Namak (Also known as black salt)
0.25 tsp Red Chili Powder (Optional, adjust to taste)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance the tang)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Boondi
Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2
Prepare the Spiced Yogurt
In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
Gradually whisk in the chilled water until you reach your desired consistency.
Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3
Combine and Serve
Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
Gently fold the boondi into the yogurt mixture.
Garnish with finely chopped coriander leaves. Serve immediately for the best texture.
500 ml oil (for deep frying, like sunflower or vegetable oil)
Instructions
1
Heat the oil for deep frying in a kadai or a deep pan over medium-high heat. To check if the oil is ready, drop a small piece of papad into it. If it sizzles and rises to the surface immediately, the oil is at the right temperature.
2
Fry the papad one at a time. Gently slide one papad into the hot oil. Using tongs, press it down lightly to ensure it cooks evenly. It will expand and cook very quickly, in about 5-10 seconds.
3
Once the papad is crisp and lightly golden, immediately remove it with the tongs, allowing excess oil to drip back into the pan. Place the fried papad on a plate lined with paper towels to absorb any remaining oil. Repeat for all papads and serve immediately.
