A fragrant Kashmiri curry where hard-boiled eggs are simmered in a luscious, yogurt-based gravy. Flavored with fennel and ginger, this dish is a unique and comforting meal, best served with steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving
303cal
17gprotein
8gcarbs
23g
Ingredients
8 pcs large eggs (Hard-boiled and peeled)
1.5 cup full-fat curd (At room temperature, whisked until smooth)
1 tbsp besan (Also known as gram flour)
3 tbsp ghee (Divided for frying and for the gravy)
0.25 tsp asafoetida (Also known as hing)
1 inch cinnamon stick
4 pcs green cardamoms (Slightly crushed to release flavor)
A fragrant and mildly sweet rice dish from the Kashmir Valley. Long-grain basmati rice is cooked with whole spices, saffron, and milk, then lavishly garnished with fried nuts, dried fruits, and fresh pomegranate for a truly royal and festive meal.
A refreshing and crunchy Kashmiri chutney made from grated radish, thick yogurt, and walnuts. Its tangy and pungent flavor provides a cooling contrast to spicy main dishes, making it a perfect side.
Creamy Egg Yakhni with aromatic Kashmiri Pulao & refreshing Muji Chetin. A gut-friendly, soul-satisfying comfort!
This kashmiri dish is perfect for dinner. With 1075.46 calories and 34g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp fennel powder (Also known as saunf powder)
1 tsp dry ginger powder (Also known as sonth)
1.5 cup water
1 tsp salt (Adjust to taste)
1 tsp dried mint leaves (Crushed, for garnish)
Instructions
1
Prepare the Eggs
Place 8 large eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
Once cool enough to handle, peel the eggs. Gently prick each peeled egg 4-5 times with a fork or toothpick. This helps them absorb the gravy's flavor.
2
Shallow-Fry the Eggs
Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
Carefully place the pricked eggs into the hot ghee. Be cautious as they may splutter.
Fry the eggs, turning them gently, for 4-5 minutes until they develop a light golden-brown, slightly crisp layer on the outside.
Remove the fried eggs with a slotted spoon and set them aside on a plate.
3
Prepare the Yogurt Base
In a medium bowl, add the room-temperature full-fat curd and besan.
Whisk vigorously until the mixture is completely smooth and free of any lumps.
Gradually whisk in 1.5 cups of water until you have a smooth, thin liquid. Set aside.
4
Temper Spices and Cook the Gravy
In the same pan used for the eggs, add the remaining 1 tablespoon of ghee and heat it over low-medium heat.
Add the asafoetida, cinnamon stick, green cardamoms, black cardamom, and cloves. Sauté for 30-40 seconds until they become fragrant.
Reduce the heat to the absolute lowest setting. Slowly pour the yogurt-water mixture into the pan, stirring continuously and vigorously with a whisk.
Continue stirring without stopping until the mixture comes to a gentle boil. This is the most critical step and takes about 6-8 minutes. Constant stirring prevents the yogurt from curdling.
Once the gravy boils, add the fennel powder, dry ginger powder, and salt. Stir well to combine.
5
Simmer and Finish
Gently slide the fried eggs into the simmering gravy.
Cover the pan with a lid and let the curry simmer on low heat for 8-10 minutes, allowing the eggs to absorb the aromatic flavors.
Turn off the heat. Crush the dried mint leaves between your palms and sprinkle them over the curry.
Let the Egg Yakhni rest for 5 minutes before serving. This allows the flavors to meld beautifully.
Serve hot with steamed basmati rice.
Servings
4
Serving size: 1 serving
673cal
14gprotein
97gcarbs
26gfat
Ingredients
2 cup Basmati Rice (Aged, long-grain is best)
4 tbsp Ghee
0.33 cup Cashew Nuts (Halved or whole)
0.33 cup Almonds (Slivered or blanched)
3 tbsp Golden Raisins
1 pcs Bay Leaf (Large)
1.5 inch Cinnamon Stick
5 pcs Green Cardamom (Slightly crushed)
5 pcs Cloves
1 tsp Shahi Jeera (Caraway seeds)
3 cup Water
0.75 cup Whole Milk
1 pinch Saffron (About 20-25 strands)
3 tbsp Warm Milk (For soaking saffron)
1.5 tbsp Sugar (Adjust to taste)
1.25 tsp Salt (Adjust to taste)
1.5 tsp Fennel Powder (Saunf powder)
0.75 tsp Ginger Powder (Sonth)
0.33 cup Pomegranate Arils (For garnish)
1 tsp Rose Water (Optional)
Instructions
1
Prepare Rice and Saffron
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes.
In a small bowl, combine the saffron strands with 3 tablespoons of warm milk. Set aside to infuse.
2
Fry Nuts and Raisins
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashew nuts and almonds. Sauté for 2-3 minutes until they turn a light golden brown.
Add the raisins and continue to sauté for another 30-45 seconds until they plump up. Immediately remove the nuts and raisins with a slotted spoon and set aside.
3
Temper Whole Spices
In the same pot with the remaining ghee, add the bay leaf, cinnamon stick, green cardamoms, cloves, and shahi jeera.
Sauté for about 45 seconds over medium heat until the spices become fragrant and the shahi jeera starts to sizzle.
2 pc Green Chilli (finely chopped, adjust to taste)
2 tbsp Mint Leaves (fresh, finely chopped)
0.5 tsp Roasted Cumin Powder
0.25 tsp Red Chilli Powder (optional, for color and heat)
0.75 tsp Salt (adjust to taste)
Instructions
1
Prepare the Radish
Wash, peel, and grate the radishes using a medium-sized grater.
Place the grated radish in a muslin cloth or a fine-mesh sieve. Squeeze and press firmly to remove as much water as possible. This is a crucial step to ensure a thick, creamy chutney.
2
Prepare the Yogurt Base
In a medium-sized mixing bowl, add the thick curd.
Whisk the curd vigorously until it is completely smooth and has a creamy consistency without any lumps.
3
Combine Ingredients
Add the squeezed grated radish, coarsely chopped walnuts, finely chopped green chilies, and fresh mint leaves to the whisked yogurt.
Sprinkle in the salt, roasted cumin powder, and optional red chili powder.
Gently fold all the ingredients together until they are evenly combined.
4
Chill and Serve
Cover the bowl and refrigerate the chutney for at least 30 minutes. This allows the flavors to meld and deepen.
Serve Muji Chatin chilled as a refreshing accompaniment to Kashmiri pulao, rogan josh, or with flatbreads.
Drain the soaked rice completely and add it to the pot. Gently stir and sauté the rice with the spices for 1-2 minutes, being careful not to break the delicate grains.
Pour in 3 cups of water and 0.75 cup of milk. Add the salt, sugar, fennel powder, and ginger powder. Stir gently to combine.
Increase the heat to high and bring the mixture to a vigorous boil.
5
Cook the Pulao (Dum Method)
Once boiling, immediately reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid. Let it cook undisturbed for 15-18 minutes, or until all the liquid has been absorbed.
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the grains to firm up and separate.
6
Garnish and Serve
Open the lid and gently fluff the cooked rice with a fork.
Drizzle the saffron-infused milk and optional rose water over the rice.
Add the fried nuts, raisins, and fresh pomegranate arils.
Gently mix everything together. Serve the Kashmiri Pulao hot.
