A fragrant and lightly sweet rice dish from Odisha, traditionally offered as prasad. Basmati rice is cooked with ghee, whole spices, cashews, and raisins for a unique festive meal.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
475cal
7gprotein
81gcarbs
Ingredients
1.5 cup Basmati Rice (Aged basmati rice is recommended)
3 tbsp Ghee
0.25 cup Cashew Nuts (Halved or whole)
2 tbsp Raisins
2 leaf Bay Leaf
1 inch stick Cinnamon Stick
4 clove Cloves
4 pod Green Cardamom Pods (Lightly crushed to release aroma)
0.5 tsp Black Peppercorns
0.33 cup Sugar (Adjust to your preferred sweetness)
A comforting Bengali-style egg and potato curry featuring a light, soupy gravy (jhol) spiced with classic whole spices. This simple, soulful dish is a staple in Eastern Indian homes and pairs perfectly with steamed rice.
Aromatic Kanika Pulao with perfectly spiced Anda Aloo Jhol – a protein-packed, soul-satisfying meal!
This odia dish is perfect for lunch. With 933.2 calories and 24.99g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
0.25 tsp Turmeric Powder (For color)
0.75 tsp Salt
3 cup Water (Use a 1:2 rice to water ratio)
Instructions
1
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Heat the ghee in a heavy-bottomed pot or pan over medium heat. Add the cashew nuts and fry for 1-2 minutes until they turn light golden. Remove with a slotted spoon and set aside. In the same ghee, add the raisins and fry for about 30 seconds until they plump up. Remove and keep with the cashews.
3
To the remaining ghee in the pot, add the bay leaves, cinnamon stick, cloves, crushed green cardamom pods, and black peppercorns. Sauté for about 1 minute until the spices become fragrant.
4
Add the drained rice to the pot. Gently sauté for 2 minutes, being careful not to break the delicate grains. This step toasts the rice and enhances its flavor.
5
Stir in the turmeric powder, salt, and sugar. Mix gently to coat the rice evenly. Pour in 3 cups of water and give it a final gentle stir. Increase the heat and bring the water to a rolling boil.
6
Once boiling, reduce the heat to the lowest possible 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 cooked through. Do not open the lid during this time.
7
Turn off the heat and let the pulao rest, still covered, for 10 minutes. This crucial step allows the grains to firm up and become fluffy. After resting, open the lid, gently fluff the rice with a fork, and mix in the fried cashews and raisins. Serve hot.
459cal
18gprotein
44gcarbs
25gfat
Ingredients
8 pcs Eggs (hard-boiled and peeled)
4 medium Potatoes (boiled, peeled, and halved)
4 tbsp Mustard Oil
2 medium Onion (finely chopped)
2 medium Tomato (pureed)
1.5 tbsp Ginger Garlic Paste
3 pcs Green Chili (slit lengthwise)
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamom (lightly crushed)
4 pcs Cloves
1 tsp Cumin Seeds
0.75 tsp Turmeric Powder (divided)
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (or to taste)
2.5 cup Water (warm)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil Eggs & Potatoes
In a pot, cover the eggs with water and bring to a boil. Cook for 10-12 minutes to hard-boil them. Drain, cool under running water, and peel.
Simultaneously, in another pot, boil the potatoes until they are fork-tender, about 15-20 minutes. Drain, peel, and cut them into halves.
Using a small knife, make 2-3 shallow vertical slits on each peeled egg. This helps them absorb the gravy's flavor.
2
Sauté Eggs & Potatoes
Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium heat until it's slightly smoky.
Carefully add the boiled potato halves and sauté for 3-4 minutes, turning occasionally, until they develop a light golden-brown crust. Remove with a slotted spoon and set aside.
In the same oil, add 1/4 teaspoon of turmeric powder and a pinch of salt. Add the slit eggs and sauté for 2-3 minutes until they are evenly golden and slightly blistered. Remove and set aside with the potatoes.
3
Prepare the Gravy Base (Tadka)
Add the remaining 2 tablespoons of oil to the same pan. Once hot, add the bay leaf, cinnamon stick, green cardamoms, cloves, and cumin seeds.
Sauté for about 30-45 seconds until the spices release their aroma and the cumin seeds splutter.
Add the finely chopped onions and cook for 6-8 minutes, stirring frequently, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
4
Cook the Masala
Reduce the heat to low. Add the remaining 1/2 teaspoon of turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Stir for 30 seconds to prevent burning.
Add the tomato puree and salt. Mix well and cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
5
Simmer the Curry
Return the sautéed potatoes and eggs to the pan. Gently stir to coat them with the masala without breaking them.
Pour in 2.5 cups of warm water and stir everything together. Increase the heat and bring the curry to a rolling boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer gently for 10-12 minutes. This allows the flavors to meld and the gravy to develop its characteristic 'jhol' consistency.
6
Finish and Serve
Turn off the heat and sprinkle the garam masala powder over the curry. Stir gently.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 5 minutes before serving. This helps the flavors to settle. Serve hot with steamed rice.
