A creamy and tangy North Indian curry where hard-boiled eggs are simmered in a luscious, spiced yogurt gravy. This delightful dish offers a refreshing alternative to common tomato-based curries and comes together in about 30 minutes, making it perfect for a weeknight meal.
Prep10 min
Cook20 min
Servings4
Serving size: 1 cup
291cal
15gprotein
11gcarbs
21g
Ingredients
8 pcs Eggs (large, hard-boiled)
1.5 cup Dahi (full-fat, at room temperature)
2 tbsp Besan (acts as a stabilizer for the yogurt)
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
Tangy Dahi Anda Curry with aromatic Saffron Rice - a protein-packed and soul-satisfying dinner.
This awadhi dish is perfect for dinner. With 731.85 calories and 22.65g of protein per serving, it's a nutritious choice for your meal plan.
fat
Turmeric Powder
1 tsp Red Chili Powder (adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed between palms)
1.25 tsp Salt (or to taste)
1 cup Water (use warm water if possible)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare Eggs & Yogurt Base
Hard-boil the eggs for 10-12 minutes. Once cooked, transfer them to an ice bath, then peel and set aside.
Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the flavors of the gravy.
In a separate bowl, whisk the room-temperature dahi and besan until no lumps remain. Add the turmeric powder, red chili powder, and coriander powder, and whisk again to form a smooth, spiced yogurt mixture.
2
Sauté Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and bay leaf. Allow them to sizzle and become fragrant, about 30 seconds.
Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Incorporate Yogurt Gravy
Turn the heat down to the absolute lowest setting. This is a crucial step to prevent curdling.
Slowly pour the whisked yogurt mixture into the pan while stirring continuously and vigorously with your other hand.
Continue to stir constantly for 3-4 minutes until the gravy thickens slightly and you see specks of oil beginning to separate at the edges. Do not let it come to a rolling boil.
4
Simmer the Curry
Gently stir in 1 cup of warm water and the salt. Mix well and bring the gravy to a very gentle simmer over low heat.
Carefully add the pricked, hard-boiled eggs to the gravy.
Sprinkle the garam masala and crushed kasuri methi over the top. Gently stir to combine.
Cover the pan and let the curry simmer on low for 5-7 minutes, allowing the eggs to soak in the flavors.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving. This allows the flavors to meld together.
Serve hot with steamed basmati rice, roti, or naan.
4
Serving size: 1 cup
441cal
8gprotein
69gcarbs
15gfat
Ingredients
1.5 cup Basmati Rice (Long-grain and aged for best results)
3 tbsp Ghee
0.25 tsp Saffron (Loosely packed strands)
2 tbsp Milk (Warmed, for blooming saffron)
1 medium Onion (Thinly sliced)
2 tbsp Cashews (Halved or whole)
2 tbsp Almonds (Slivered)
2 tbsp Raisins
1 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
1 tsp Sugar
1 tsp Salt (Adjust to taste)
2.75 cup Water
1 tsp Rose Water (Optional, for fragrance)
Instructions
1
Prepare the Rice and Saffron
Rinse the basmati rice under cold running water until the water is clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
In a small bowl, warm the milk slightly (do not boil). Add the saffron strands and set aside to bloom for at least 15 minutes. This will release its color and aroma.
2
Fry Nuts and Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashews and almonds. Sauté for 1-2 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins. Fry for about 30 seconds until they plump up, then quickly remove and set aside with the nuts.
Add the thinly sliced onions to the pot. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and crisp (birista). Remove half of the fried onions for garnishing later.
3
Sauté Spices and Rice
To the remaining ghee and onions in the pot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until the spices become fragrant.
Drain the soaked rice completely. Add the drained rice to the pot. Gently stir-fry for 2 minutes, ensuring each grain is coated with ghee. Be careful not to break the delicate grains.
4
Cook the Pulao
Pour in the water, and add the salt and sugar. Give the mixture one gentle stir 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.
After 15 minutes, turn off the heat completely. Let the pot stand, still covered, for another 10 minutes. This resting period allows the rice to absorb all the steam and finish cooking perfectly.
5
Garnish and Serve
Carefully open the lid. Use a fork to gently fluff the rice from the sides to separate the grains.
Drizzle the bloomed saffron milk and optional rose water over the rice. Add half of the fried nuts and raisins.
Gently mix to distribute the saffron and nuts evenly. Garnish with the remaining fried onions, nuts, and raisins.
Serve the Kesar Pulao hot with a side of creamy raita or a rich curry like Navratan Korma.
