A rich and creamy Mughlai curry featuring hard-boiled eggs simmered in a fragrant sauce of yogurt, cashews, and golden onions. This royal dish is mildly spiced and pairs perfectly with naan or pulao for a luxurious meal.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 2 eggs(2 eggs with about 1 cup of gravy)
A fragrant and royal Mughlai rice dish, where long-grain basmati rice is cooked with the delicate aroma of saffron, whole spices, and a hint of sweetness. Garnished with fried nuts and raisins, it's perfect for celebrations.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Anda Korma, Zafrani Pulao and Kachumber Salad
Melt-in-mouth Shahi Anda Korma with aromatic Zafrani Pulao. A truly royal, soul-satisfying treat!
This mughlai dish is perfect for lunch. With 1320.06 calories and 43.08g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
1 tsp Kashmiri Red Chili Powder (for color, not intense heat)
1.5 tsp Coriander Powder
0.25 tsp Turmeric Powder
0.75 tsp Garam Masala
1.25 tsp Salt (or to taste)
1.75 cup Water (divided, use warm water for gravy)
1 tsp Kewra Water (optional, for fragrance)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Korma Pastes
Soak cashews in 1/4 cup of warm water for 15-20 minutes. Grind into a very smooth paste, adding a little more water if needed. Set aside.
Heat 2 tbsp of ghee in a wide pan or kadai. Add the thinly sliced onions and fry on medium-low heat for 12-15 minutes, stirring frequently, until they are uniformly deep golden brown and crisp (this is called 'birista').
Remove the fried onions, drain excess ghee, and let them cool completely. Once cool, crush them or grind them into a coarse paste with 1-2 tbsp of water. Set aside.
2
Sauté the Eggs
Gently prick the hard-boiled eggs all over with a fork or toothpick. This helps them absorb the gravy.
In the same pan with the remaining ghee, add the pricked eggs. Sauté on medium heat for 2-3 minutes until they develop a light golden, slightly blistered skin. Remove and set aside.
3
Temper Spices and Aromatics
To the same pan, add the remaining 2 tbsp of ghee if needed. On low-medium heat, add the whole spices: bay leaf, green cardamoms, cloves, and cinnamon stick.
Sauté for about 30-40 seconds until they become fragrant.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
4
Build the Gravy Base
Turn the heat to low. Add the spice powders: Kashmiri red chili powder, coriander powder, and turmeric powder. Stir for 20 seconds.
Immediately add the ground onion (birista) paste and cook for 3-4 minutes, stirring, until the ghee starts to separate from the paste.
Add the smooth cashew paste and cook for another 2-3 minutes, stirring continuously to prevent it from sticking.
5
Incorporate Yogurt and Simmer
Reduce the heat to the absolute lowest. Add the whisked curd (yogurt) gradually, stirring constantly and vigorously to prevent it from splitting. Cook for 2-3 minutes until well incorporated.
Pour in 1.5 cups of warm water and add salt. Mix well to form a smooth gravy. Bring it to a gentle simmer.
Cover the pan and let the gravy cook on low heat for 5-7 minutes, allowing the flavors to meld and the gravy to thicken.
6
Finish and Garnish
Gently slide the sautéed eggs into the simmering gravy.
Cover and cook for another 4-5 minutes on low heat, allowing the eggs to soak in the flavors.
Turn off the heat. Stir in the garam masala and the optional kewra water for a royal fragrance.
Let it rest for 5 minutes before serving. Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or pulao.
Servings
4
Serving size: 1.5 cups
913cal
25gprotein
88gcarbs
55gfat
Ingredients
1.5 cup Basmati Rice (Aged, long-grain)
3 tbsp Ghee
0.25 tsp Saffron Strands (A generous pinch)
2 tbsp Milk (Warmed)
1 medium Onion (Thinly sliced)
12 whole Cashew Nuts (Halved)
12 whole Almonds (Blanched and slivered)
2 tbsp Raisins
1 tsp Ginger-Garlic Paste
4 pods Green Cardamoms (Slightly crushed)
4 whole Cloves
1 inch piece Cinnamon Stick
1 whole Bay Leaf
2 tsp Sugar
1.25 tsp Salt (Adjust to taste)
2.75 cup Water
Instructions
1
Prepare Rice and Saffron
Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 30 minutes.
While the rice soaks, combine the saffron strands and warm milk in a small bowl. Set aside to bloom for at least 15 minutes.
2
Fry Nuts and Raisins
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashew nuts and slivered almonds, frying for 1-2 minutes until they turn a pale golden color. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins and fry for 30-45 seconds until they plump up. Remove and keep them with the fried nuts.
3
Sauté Aromatics and Onions
To the remaining ghee in the pot, add the bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for about 30 seconds until fragrant.
Add the thinly sliced onions and cook for 7-9 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
Drain the soaked rice completely and add it to the pot. Gently toast the rice with the onions and spices for 2 minutes, being careful not to break the grains.
Pour in the water, saffron-infused milk, sugar, and salt. Stir gently just once 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.
5
Rest and Serve
After 15 minutes, turn off the heat but do not open the lid. Let the pulao rest and steam for another 10 minutes. This step is crucial for perfectly cooked, separate grains.
Open the lid and gently fluff the rice with a fork. Garnish with the fried nuts and raisins.
Serve hot with a side of cooling raita or a rich curry like Navratan Korma.
