A creamy, aromatic Kashmiri korma where hard-boiled eggs are simmered in a luscious green gravy made from fresh coriander, yogurt, and fragrant spices. A unique and flavorful dish that's a departure from the usual red curries.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving(2 eggs with gravy)
356cal
18gprotein
18gcarbs
Ingredients
8 large Eggs (Hard-boiled and peeled)
2 cup Coriander Leaves (Tightly packed, with tender stems)
1 cup Curd (Whisked until smooth, at room temperature)
2 medium Onion (Finely chopped)
3 pcs Green Chilies (Adjust to your spice preference)
6 cloves Garlic
1 inch Ginger
12 pcs Cashews (Soaked in hot water for 15 minutes)
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.
Prep15 min
Cook25 min
Soak30 min
Servings4
About Egg Dhaniwal Korma with Kesar Pulao
Creamy Egg Dhaniwal Korma with aromatic Saffron Rice – a soul-satisfying, energy-giving dinner.
This kashmiri dish is perfect for dinner. With 791.86 calories and 25.5g of protein per serving, it's a nutritious choice for your meal plan.
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1 tbsp Vegetable Oil (For shallow frying the eggs)
1 tsp Cumin Seeds
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamoms (Slightly crushed)
3 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color, not heat)
1.5 tsp Fennel Powder
1 tsp Dry Ginger Powder
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
1 cup Water (Use warm water)
Instructions
1
Prepare Eggs & Green Paste
Hard-boil the eggs for 10-12 minutes. Peel them and gently prick all over with a fork or toothpick. This helps them absorb the gravy.
In a blender, combine the packed coriander leaves, green chilies, ginger, garlic, and soaked cashews. Add 3-4 tablespoons of water and blend to a smooth, thick paste. Set aside.
2
Shallow Fry Eggs (Optional but Recommended)
Heat 1 tbsp of vegetable oil in a pan over medium heat.
Add the pricked, boiled eggs and sauté for 2-3 minutes, turning them gently, until they develop a light golden, slightly crisp layer. This adds great texture.
Remove the eggs from the pan and set them aside.
3
Sauté Aromatics & Cook Gravy Base
In the same pan, add the ghee. Once it's hot, add the whole spices: cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant.
Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the prepared green paste to the pan. Sauté for 5-7 minutes on medium-low heat until the raw smell disappears and you see ghee separating from the sides of the paste.
4
Build the Korma Gravy
Add the dry spice powders: turmeric, Kashmiri red chili powder, fennel powder, and dry ginger powder. Mix well and cook for 1 minute.
Reduce the heat to the absolute lowest setting. Slowly add the whisked, room-temperature curd while stirring continuously. This is crucial to prevent it from splitting.
Once the curd is fully incorporated, increase the heat slightly and cook for 2-3 minutes, stirring gently, until the ghee starts to surface again.
Pour in 1 cup of warm water, add salt, and mix well. Bring the gravy to a gentle simmer.
5
Simmer Eggs and Finish
Gently place the shallow-fried eggs into the simmering gravy.
Cover the pan and let it cook on low heat for 5-7 minutes, allowing the eggs to absorb the flavors of the korma.
Turn off the heat. Sprinkle the garam masala over the top and give it a final gentle stir.
Let the korma rest for 5-10 minutes before serving. This helps the flavors meld together. Serve hot with naan, roti, or steamed rice.
Serving size: 1 serving
436cal
8gprotein
68gcarbs
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.
