A classic Bengali delicacy where hard-boiled eggs are simmered in a luscious, creamy coconut milk gravy, fragrant with whole spices. This rich yet mild curry is a perfect comfort food, best enjoyed with steamed rice.
Prep15 min
Cook25 min
Servings4
Serving size: 2 pieces(2 eggs with about 1 cup of gravy)
569cal
17gprotein
20gcarbs
49g
Ingredients
8 piece Egg (hard-boiled and peeled)
2 medium Onion (finely chopped)
2 tbsp Ginger Garlic Paste
2 medium Tomato (pureed)
1.5 cup Thick Coconut Milk (full-fat recommended)
4 tbsp Mustard Oil
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
A fragrant Bengali festive rice dish, glowing with a beautiful yellow hue. Made with aromatic Gobindobhog rice, ghee, cashews, and raisins, this 'mishti' or sweet pulao strikes a perfect balance of sweet and savory flavors, making it a centerpiece for any celebration.
Creamy, aromatic Dimer Malaikari with fragrant Basanti Pulao – a perfectly spiced, festive delight!
This bengali dish is perfect for lunch. With 1012.21 calories and 23.259999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
1 tsp Sugar
1 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Clove
3 piece Green Chili (slit lengthwise)
1 tbsp Ghee
0.5 cup Water (warm, or as needed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare and Fry the Eggs
Make 2-3 shallow slits on the surface of the hard-boiled eggs. This helps them absorb the flavors of the gravy.
In a pan, heat 2 tablespoons of mustard oil over medium heat. Add a pinch of turmeric powder and salt.
Gently add the slit eggs to the pan and shallow-fry for 2-3 minutes, turning occasionally, until they are evenly light golden brown. Remove from the pan and set aside.
2
Temper the Spices (Phoron)
In the same pan, add the remaining 2 tablespoons of mustard oil.
Once the oil is hot, add the bay leaf, cinnamon stick, lightly crushed green cardamoms, and cloves.
Sauté for about 30-45 seconds until the whole spices become fragrant.
3
Build the Gravy Base
Add the finely chopped onions to the pan. Sauté on medium heat for 5-7 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree and cook for 3-4 minutes.
Add the powdered spices: turmeric, Kashmiri red chili, cumin, and coriander powder, along with 1 tsp of salt. Mix well and cook for 4-5 minutes, stirring occasionally, until the oil begins to separate from the masala.
4
Create the Coconut Curry
Reduce the heat to low. Slowly pour in the thick coconut milk, stirring continuously to prevent it from curdling.
Add 1/2 cup of warm water to achieve your desired gravy consistency. Stir in the sugar and the remaining salt.
Allow the gravy to come to a gentle simmer. Avoid boiling it vigorously to maintain a smooth texture.
5
Combine and Finish
Gently place the fried eggs and the slit green chilies into the simmering gravy.
Cover the pan and let it cook on low heat for 5-6 minutes, allowing the eggs to soak up the flavors.
Turn off the heat. Sprinkle the garam masala powder and drizzle the ghee over the curry.
Give it a gentle stir, cover the pan again, and let it rest for 5 minutes for the flavors to meld.
6
Serve
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice or luchis (Bengali fried bread).
Servings4
Serving size: 1 cup
443cal
6gprotein
75gcarbs
13gfat
Ingredients
1.5 cup Gobindobhog Rice (Or use short-grain Basmati rice as a substitute)
3 tbsp Ghee (Divided use)
15 whole Cashew Nuts (Can be halved)
2 tbsp Raisins
1 tbsp Ginger Paste
0.5 tsp Turmeric Powder
0.5 tsp Garam Masala Powder
2 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom (Lightly crushed to release aroma)
4 whole Cloves
2 tbsp Sugar (Adjust to taste)
1 tsp Salt (Adjust to taste)
3 cup Hot Water (Must be hot, not lukewarm)
Instructions
1
Prepare the Rice (45 mins)
Wash the Gobindobhog rice under cool running water until the water runs clear. Drain completely using a fine-mesh sieve.
Spread the washed rice on a large plate or tray and let it air dry for 30-40 minutes. The grains should feel dry to the touch.
In a mixing bowl, combine the dried rice with 1 tbsp of ghee, ginger paste, turmeric powder, and garam masala powder. Gently mix with your fingertips to coat each grain evenly. Set aside.
2
Fry Nuts and Temper Spices (5 mins)
Heat the remaining 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cashew nuts and fry until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins and fry for 20-30 seconds until they plump up. Remove and set aside with the cashews.
To the remaining ghee in the pan, add the bay leaves, cinnamon stick, lightly crushed green cardamoms, and cloves. Sauté for about 45 seconds until the spices become fragrant.
3
Cook the Pulao (20 mins)
Add the marinated rice to the pan with the tempered spices. Sauté gently for 2-3 minutes, being careful not to break the delicate rice grains. The grains should look glossy and well-toasted.
Pour in 3 cups of hot water. Add the salt and sugar, and give it a 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 pan with a tight-fitting lid and let it cook undisturbed for 15-18 minutes, or until all the water is absorbed.
4
Rest and Serve (10 mins)
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This crucial step allows the grains to firm up and become perfectly fluffy.
Open the lid, add the fried cashews and raisins over the top.
Gently fluff the rice with a fork to separate the grains and mix in the nuts and raisins.
Serve hot with traditional Bengali side dishes like Alur Dom or Kosha Mangsho.
