A classic Kashmiri delight where hard-boiled eggs are simmered in a fragrant, creamy yogurt-based gravy. Flavored with fennel and ginger, this mild yet aromatic curry is a unique and comforting meal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(1 cup curry with 2 eggs)
254cal
14gprotein
5gcarbs
20g
Ingredients
8 pcs Eggs (Hard-boiled and peeled)
2 cup Dahi (Full-fat, at room temperature)
3 tbsp Ghee (Divided use)
1 tbsp Besan (To stabilize the yogurt)
1.5 tbsp Saunf Powder (Fennel seed powder)
1 tsp Sonth (Dried ginger powder)
0.25 tsp Hing (Asafoetida)
1 inch Dalchini (Cinnamon stick)
4 pcs Hari Elaichi (Green cardamom pods, slightly crushed)
A fragrant and festive sweet rice dish from Mughlai cuisine. Long-grain basmati rice is cooked with saffron, sugar, and ghee, then studded with colorful nuts and dried fruits. Perfect for celebrations.
Creamy, aromatic Anda Yakhni paired with sweet Zarda Pulao. A unique and soul-satisfying Kashmiri delight!
This kashmiri dish is perfect for lunch. With 2890.56 calories and 95.17999999999999g of protein per serving, it's a nutritious choice for your meal plan.
Take the hard-boiled and peeled eggs and prick them all over with a fork or toothpick. This helps them absorb the flavors of the gravy.
Heat 1 tbsp of ghee in a pan over medium heat. Add the pricked eggs and shallow fry for 2-3 minutes, turning gently, until they develop a pale golden, slightly blistered skin. Remove from the pan and set aside.
2
Create the Yogurt Base
In a mixing bowl, add the room-temperature yogurt and besan.
Whisk thoroughly until completely smooth with no lumps. This is key to a silky gravy.
Slowly pour in 1 cup of water while continuing to whisk, until you have a smooth, thin buttermilk-like mixture.
3
Temper the Whole Spices
In a heavy-bottomed pot or kadai, heat the remaining 2 tbsp of ghee on medium-low heat.
Add the whole spices: tej patta, dalchini, hari elaichi, badi elaichi, and laung.
Sauté for about 45 seconds until they become fragrant. Be careful not to burn them.
Add the hing and stir for another 10 seconds.
4
Cook the Yakhni Gravy
Reduce the heat to the absolute lowest setting. This is the most critical step to prevent curdling.
Slowly pour the whisked yogurt mixture into the pot in a steady stream, stirring continuously and vigorously with a whisk or spoon.
Continue stirring without stopping until the mixture comes to a gentle boil. This can take 8-10 minutes. Do not rush this step.
Once it begins to boil, the yogurt is stabilized and will not curdle.
5
Simmer and Flavor
Once the gravy is boiling, add the saunf powder, sonth, and salt. Stir well to combine.
Allow the gravy to simmer gently on low heat for 5-7 minutes. This will cook out the raw taste of the spices and allow the flavors to meld together.
6
Add Eggs and Finish
Gently slide the fried eggs into the simmering yakhni.
Cover the pot and let it cook for another 4-5 minutes on low heat, allowing the eggs to absorb the aromatic gravy.
Turn off the heat. Stir in the garam masala and crushed dried mint leaves.
Let the curry rest for at least 5 minutes before serving. This allows the flavors to settle. Serve hot with steamed rice.
4
Serving size: 1 serving
2636cal
82gprotein
185gcarbs
191gfat
Ingredients
1 cup Basmati Rice (long-grain, aged rice recommended)
0.75 cup Sugar (adjust to taste)
4 tbsp Ghee
0.25 tsp Saffron Strands (a generous pinch)
2 tbsp Milk (should be warm)
4 pods Green Cardamom Pods (slightly crushed)
4 whole Cloves
1 inch Cinnamon Stick
10 nuts Almonds (slivered or halved)
10 nuts Pistachios (slivered)
10 nuts Cashews (halved)
2 tbsp Raisins
0.25 tsp Yellow Food Coloring (optional)
4 cup Water (for boiling rice)
50 g Khoya (optional, crumbled for garnish)
Instructions
1
Prepare the Rice and Saffron
Gently rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in enough water to cover it completely for 30 minutes. After soaking, drain it thoroughly in a colander.
In a small bowl, combine the saffron strands with 2 tablespoons of warm milk. Set aside to allow the color and aroma to infuse.
2
Parboil the Rice
In a large, heavy-bottomed pot, bring 4 cups of water to a rolling boil over high heat.
Add the green cardamom pods, cloves, cinnamon stick, and optional yellow food coloring to the boiling water.
Carefully add the drained rice. Cook for 5-7 minutes, stirring occasionally, until the rice is 80% cooked. A grain should be firm and break when pressed between your fingers (al dente).
Immediately drain the rice in a colander to stop the cooking process. You can spread it on a large plate to cool slightly and prevent the grains from sticking.
3
Sauté Nuts and Prepare Syrup
In the same pot (or another heavy-bottomed pan), heat the ghee over medium heat.
Add the almonds, pistachios, and cashews. Sauté for 1-2 minutes until they turn light golden. Add the raisins and sauté for another 30 seconds until they plump up.
Remove half of the fried nuts and raisins with a slotted spoon and set them aside for garnishing later.
To the remaining nuts in the pot, add the sugar and 1/4 cup of water. Stir continuously on low heat until the sugar completely dissolves and forms a clear, thin syrup.
4
Layer and Cook on Dum
Gently add the parboiled rice to the sugar syrup in the pot. Drizzle the saffron-infused milk evenly over the top.
Using a spatula or a light hand, gently fold the rice with the syrup to combine everything. Be careful not to break the delicate rice grains.
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 to trap the steam.
Reduce the heat to the absolute lowest setting. Let the pulao cook on 'dum' (steam) for 15-20 minutes, or until all the moisture is absorbed and the rice is fully cooked and fluffy.
5
Rest, Garnish, and Serve
Turn off the heat and let the Zarda Pulao rest, covered, for at least 10 minutes. This allows the flavors to meld and the grains to firm up.
Open the lid and gently fluff the rice with a fork to separate the grains.
Transfer to a serving dish and garnish with the reserved fried nuts, raisins, and crumbled khoya (if using).
Serve warm as a delightful dessert or a special occasion main dish.
