Egg Yakhni with Kesar Pulao

Instructions

1. 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. 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. 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. 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. 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.