Aromatic basmati rice cooked with whole spices and tender hard-boiled eggs. This one-pot meal is a quick, flavorful, and protein-packed option for a satisfying lunch or weeknight dinner.
A refreshing yogurt dip made with fresh mint, cilantro, and mild spices. This cooling Pudina Raita is the perfect accompaniment to spicy Indian meals like biryani, pulao, or kebabs, and comes together in just 10 minutes.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
Aromatic, protein-packed Anda Pulao with tangy Mint Raita & crispy Papad. A soul-satisfying feast!
This sindhi dish is perfect for dinner. With 690.26 calories and 27.78g of protein per serving, it's a muscle-gain option for your meal plan.
19gfat
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamoms (lightly crushed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (adjust to taste)
3 cup Water (for cooking rice)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
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
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
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
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
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.
82cal
5gprotein
7gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled)
0.5 cup Mint Leaves (Fresh, packed)
0.25 cup Coriander Leaves (Fresh, packed)
1 pcs Green Chili (Adjust to your spice preference)
1 tsp Roasted Cumin Powder (Freshly ground for best flavor)
0.5 tsp Black Salt (Also known as Kala Namak)
0.25 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance tanginess)
2 tbsp Water (For grinding the paste)
Instructions
1
Prepare the Herb Paste
Thoroughly wash the mint and coriander leaves. Pat them dry.
In a small blender or chutney grinder, combine the mint leaves, coriander leaves, green chili, and 2 tablespoons of water.
Blend for 30-60 seconds until you have a smooth, vibrant green paste. Scrape down the sides if needed to ensure no coarse bits remain.
2
Prepare the Yogurt Base
In a medium-sized mixing bowl, add the chilled curd.
Using a wire whisk, beat the curd for about 1 minute until it is completely creamy, smooth, and free of any lumps.
3
Combine and Season the Raita
Add the prepared mint-coriander paste to the whisked yogurt.
Stir in the roasted cumin powder, black salt, regular salt, and optional sugar.
Mix gently with a spoon or spatula until everything is well incorporated and the raita has a uniform, pale green color.