Anda Pulao, Mint Raita and Roasted Papad

Instructions

1. 1

   Prepare Rice and Eggs

   • Rinse the basmati rice under cool water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain completely.
   • While the rice is soaking, place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil.
   • Transfer the boiled eggs to an ice bath or cold water. Once cool enough to handle, peel them and make a few shallow slits on each egg with a knife.
2. 2

   Sauté the Eggs

   • Heat 1 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the slit boiled eggs, a pinch (1/4 tsp) of turmeric powder, and a pinch (1/4 tsp) of red chili powder.
   • Sauté for 2-3 minutes, tossing gently, until the eggs are lightly golden and coated with spices. Remove the eggs from the pot and set them aside.
3. 3

   Build the Pulao Base

   • In the same pot, add the remaining 2 tbsp of ghee. Once hot, add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for 30-40 seconds until they become 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 slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
   • Add the powdered spices: remaining turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 1-2 minutes until the oil begins to separate from the masala.
4. 4

   Combine Rice and Masala

   • Reduce the heat to low. Add the whisked curd and stir continuously for a minute to prevent it from curdling.
   • Add the drained basmati rice to the pot. Gently fold it into the masala for about a minute, being careful not to break the delicate rice grains.
   • Pour in 3 cups of water and add the garam masala. Stir gently to combine everything.
5. 5

   Cook, Simmer, and Rest

   • Bring the water to a rolling boil over medium-high heat. Carefully place the sautéed eggs back into the pot.
   • Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the water is absorbed.
   • Turn off the heat and let the pulao rest, covered and undisturbed, for at least 10 minutes. This step is crucial for perfectly fluffy rice.
   • After resting, open the lid and gently fluff the rice with a fork. Garnish with freshly chopped coriander leaves and serve hot.