Haak Saag, Kesar Pulao and Egg Rogan Josh

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. 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. 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. 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.

Ingredients

• 8 pcs Large Eggs
• 4 tbsp Mustard Oil (For authentic flavor, can be substituted with ghee or vegetable oil)
• 1 cup Curd (Full-fat, at room temperature and whisked until smooth)
• 0.25 tsp Hing
• 2 pcs Bay Leaf
• 2 pcs Black Cardamom (Lightly bruised)
• 4 pcs Green Cardamom (Lightly bruised)
• 4 pcs Cloves
• 1 inch Cinnamon Stick
• 2 tsp Kashmiri Red Chili Powder (Provides color with mild heat)
• 1.5 tsp Fennel Powder
• 1 tsp Dry Ginger Powder
• 0.25 tsp Turmeric Powder (Used for frying eggs)
• 0.5 tsp Garam Masala
• 1.25 tsp Salt (Adjust to taste)
• 2 cup Water (Preferably warm)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs

   • Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to hard-boil.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
   • Peel the eggs carefully. Using a fork or toothpick, prick each egg 4-5 times all over. This is crucial for flavor absorption.
   • Heat 1 tbsp of mustard oil in a small pan over medium heat. Add the turmeric powder, then gently add the pricked eggs. Sauté for 2-3 minutes until they develop a light golden, slightly crisp skin. Set aside.
2. 2

   Temper the Whole Spices

   • In a heavy-bottomed pot or kadai, heat the remaining 3 tbsp of mustard oil over medium-high heat until it just starts to smoke. This step is important to remove the oil's pungency.
   • Immediately reduce the heat to low and let the oil cool slightly for about 30 seconds.
   • Add the bay leaves, bruised black and green cardamoms, cloves, and cinnamon stick to the oil. Sauté for 45-60 seconds until they become fragrant.
   • Stir in the hing and cook for another 10 seconds.