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 cup
720cal
29gprotein
28gcarbs
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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Hyderabadi Egg Korma, Steamed Basmati Rice and Onion Salad
Creamy Egg Korma with fluffy rice - a perfectly spiced, energy-giving comfort meal.
This hyderabadi dish is perfect for dinner. With 1017.2099999999999 calories and 34.62g of protein per serving, it's a nutritious choice for your meal plan.
58gfat
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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
