A luxurious and creamy curry featuring hard-boiled eggs simmered in a rich gravy made from yogurt, nuts, and aromatic spices. This classic Hyderabadi dish is perfect with naan or biryani.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving
399cal
17gprotein
16gcarbs
Ingredients
8 pieces Eggs (Hard-boiled and peeled)
2 medium Onions (Thinly sliced)
0.25 cup Neutral Oil (Such as sunflower or canola oil)
1.5 tbsp Ginger-Garlic Paste
2 medium Tomatoes (Pureed)
0.5 cup Curd (Plain, full-fat, whisked until smooth)
A fragrant Hyderabadi rice pilaf tempered with whole spices and caramelized onions. This simple yet flavorful dish is the perfect companion to rich curries and dals, offering a beautiful aroma in every bite.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Hyderabadi Egg Korma, Bagara Chawal and Cucumber Raita
Creamy Hyderabadi Egg Korma with aromatic Bagara Chawal – a protein-packed, soul-satisfying feast!
This hyderabadi dish is perfect for dinner. With 946.99 calories and 29.76g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
2 tbsp Desiccated Coconut (Unsweetened)
1 piece Bay Leaf
1 inch piece Cinnamon Stick
3 pieces Green Cardamom Pods (Lightly crushed)
4 pieces Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Or to taste)
1.5 cups Water (Warm, for the gravy)
2 tbsp Fresh Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare Eggs and Korma Paste
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 10-12 minutes. Drain, cool in ice water, peel, and make a few shallow slits on each egg. Set aside.
In a small bowl, soak cashew nuts, almonds, and khus khus (poppy seeds) in 1/4 cup of warm water for 15-20 minutes.
Transfer the soaked nuts and seeds, along with the desiccated coconut and the soaking water, to a blender. Grind into a very smooth, fine paste. Add a tablespoon more water if needed to facilitate grinding.
2
Fry Onions (Make Birista)
Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
Add the thinly sliced onions and fry, stirring frequently, for 10-12 minutes until they are uniformly deep golden brown and crisp. Be careful not to burn them.
Using a slotted spoon, remove half of the fried onions (birista) and set them aside on a paper towel for garnish. Keep the remaining onions and oil in the pan.
3
Build the Masala Base
Reduce the heat to medium. To the onions in the pan, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-45 seconds until fragrant.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree and cook for 4-5 minutes, until it thickens and you see oil separating at the edges.
Add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for another minute.
4
Create the Korma Gravy
Lower the heat and add the ground nut and coconut paste to the pan. Stir continuously and cook for 5-7 minutes until the paste is well-cooked, aromatic, and starts to release oil.
Turn the heat to the absolute lowest setting. Add the whisked curd, one tablespoon at a time, stirring constantly and vigorously to prevent it from curdling. Once all the curd is incorporated, cook for 3-4 minutes until oil separates again.
Slowly pour in 1.5 cups of warm water, stirring to combine everything into a smooth gravy. Bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently slide the slit, hard-boiled eggs into the simmering gravy.
Cover the pan with a tight-fitting lid and let the korma simmer on low heat for 8-10 minutes. This allows the eggs to absorb the rich flavors.
Turn off the heat. Stir in the garam masala powder.
Garnish with the reserved crispy fried onions (birista) and freshly chopped coriander leaves.
Let the korma rest for 5-10 minutes before serving to allow the flavors to meld. Serve hot with naan, roti, or basmati rice.
4
Serving size: 1 serving
458cal
8gprotein
81gcarbs
11gfat
Ingredients
2 cup Basmati Rice (rinsed and soaked for 30 minutes)
3 tbsp Ghee
2 pcs Onion (medium, thinly sliced)
1 tsp Shah Jeera (caraway seeds)
1 inch Cinnamon Stick
4 pcs Cloves
4 pcs Green Cardamom (pods)
1 pcs Bay Leaf
1 tbsp Ginger Garlic Paste
3 pcs Green Chili (slit lengthwise)
4 cup Water (for cooking rice)
1.5 tsp Salt (or to taste)
0.25 cup Mint Leaves (chopped)
0.25 cup Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. Soak the rice in ample water for at least 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Temper the Spices (Bagar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shah jeera, a 1-inch cinnamon stick, 4 cloves, 4 green cardamom pods, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.
3
Caramelize Onions: Add 2 thinly sliced onions to the pot. Fry for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the dish's signature flavor. Add 1 tbsp of ginger-garlic paste and 3 slit green chilies, and sauté for another minute until the raw smell disappears.
4
Sauté and Cook the Rice: Add the drained basmati rice to the pot. Gently stir for 1-2 minutes to coat the grains with the ghee and spices, being careful not to break them. Pour in 4 cups of water, 1.5 tsp of salt, and 0.25 cup of chopped mint leaves. Stir gently once to combine.
5
Simmer and Steam: Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is perfectly cooked. Do not open the lid during this time.
6
Rest and Serve: Turn off the heat and let the rice rest, covered, for 10 minutes. This allows the grains to firm up and separate. Gently fluff the rice with a fork. Garnish with 0.25 cup of chopped coriander leaves and serve hot with your favorite curry.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
