A fragrant and mildly sweet rice dish from the Kashmir Valley. Long-grain basmati rice is cooked with whole spices, saffron, and milk, then lavishly garnished with fried nuts, dried fruits, and fresh pomegranate for a truly royal and festive meal.
Hard-boiled eggs simmered in a luxurious, creamy gravy made from cashews, yogurt, and aromatic spices. This Mughlai classic is rich, mildly spiced, and perfect with naan or pulao for a special meal.
Aromatic Kashmiri Pulao with creamy, perfectly spiced Egg Korma. A protein-packed, soul-satisfying meal for a special evening!
This kashmiri dish is perfect for dinner. With 1012.53 calories and 30.52g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
(Caraway seeds)
3 cup Water
0.75 cup Whole Milk
1 pinch Saffron (About 20-25 strands)
3 tbsp Warm Milk (For soaking saffron)
1.5 tbsp Sugar (Adjust to taste)
1.25 tsp Salt (Adjust to taste)
1.5 tsp Fennel Powder (Saunf powder)
0.75 tsp Ginger Powder (Sonth)
0.33 cup Pomegranate Arils (For garnish)
1 tsp Rose Water (Optional)
Instructions
1
Prepare Rice and Saffron
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes.
In a small bowl, combine the saffron strands with 3 tablespoons of warm milk. Set aside to infuse.
2
Fry Nuts and Raisins
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashew nuts and almonds. Sauté for 2-3 minutes until they turn a light golden brown.
Add the raisins and continue to sauté for another 30-45 seconds until they plump up. Immediately remove the nuts and raisins with a slotted spoon and set aside.
3
Temper Whole Spices
In the same pot with the remaining ghee, add the bay leaf, cinnamon stick, green cardamoms, cloves, and shahi jeera.
Sauté for about 45 seconds over medium heat until the spices become fragrant and the shahi jeera starts to sizzle.
4
Sauté Rice and Add Liquids
Drain the soaked rice completely and add it to the pot. Gently stir and sauté the rice with the spices for 1-2 minutes, being careful not to break the delicate grains.
Pour in 3 cups of water and 0.75 cup of milk. Add the salt, sugar, fennel powder, and ginger powder. Stir gently to combine.
Increase the heat to high and bring the mixture to a vigorous boil.
5
Cook the Pulao (Dum Method)
Once boiling, immediately reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid. Let it cook undisturbed for 15-18 minutes, or until all the liquid has been absorbed.
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the grains to firm up and separate.
6
Garnish and Serve
Open the lid and gently fluff the cooked rice with a fork.
Drizzle the saffron-infused milk and optional rose water over the rice.
Add the fried nuts, raisins, and fresh pomegranate arils.
Gently mix everything together. Serve the Kashmiri Pulao hot.
4
Serving size: 1 serving(2 eggs and about 1 cup of korma gravy)
339cal
17gprotein
13gcarbs
25gfat
Ingredients
8 pc Egg (large, hard-boiled and peeled)
2 medium Onion (thinly sliced)
15 pc Cashews (whole, unsalted)
10 pc Almonds (blanched and peeled)
0.75 cup Curd (plain, full-fat, whisked until smooth)
3 tbsp Ghee
1.5 tbsp Ginger Garlic Paste
4 pods Green Cardamom (lightly crushed)
4 pc Cloves
1 inch piece Cinnamon Stick
1 pc Bay Leaf
0.25 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color, adjust for heat)
0.5 tsp Kewra Water (optional, for authentic aroma)
1.25 tsp Salt (or to taste)
1.5 cup Water (plus more for soaking nuts)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Preparation
Hard-boil the eggs for 10-12 minutes. Transfer to an ice bath, then peel them carefully. Prick each egg a few times with a fork or toothpick and set aside. This helps them absorb the gravy.
Soak the cashews and almonds in 1/2 cup of hot water for 15-20 minutes. If using almonds with skin, blanch and peel them before soaking.
Whisk the curd in a bowl until it is completely smooth and free of lumps. Set aside.
2
Make the Birista and Korma Paste
Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat. Add the thinly sliced onions.
Fry the onions, stirring frequently, for 12-15 minutes until they are uniformly deep golden brown and crisp (this is called 'birista'). Do not burn them. Remove the fried onions with a slotted spoon and spread them on a plate to cool.
In a blender jar, add the cooled fried onions, the soaked cashews and almonds (along with their soaking water), and grind to a very smooth, fine paste. Add a splash of extra water if needed to facilitate grinding.
3
Cook the Gravy Base
In the same pan, heat the remaining 1 tablespoon of ghee. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the ginger-garlic paste and cook for about a minute until the raw aroma disappears.
Add the prepared onion-nut paste to the pan. Cook on low-medium heat, stirring continuously, for 5-7 minutes until the paste thickens and you see ghee separating from the sides.
Add the spice powders: turmeric, Kashmiri red chili, and coriander powder. Sauté for another minute until well combined and fragrant.
4
Build the Korma Gravy
Reduce the heat to the absolute lowest setting. Slowly add the whisked curd, a little at a time, while stirring constantly. This is crucial to prevent the curd from splitting.
Once the curd is fully incorporated, increase the heat to low-medium and cook for 3-4 minutes until the oil starts to surface again.
Pour in 1.5 cups of warm water and add salt. Stir well to combine. Bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently slide the pricked, hard-boiled eggs into the simmering gravy.
Cover the pan and let the korma cook on low heat for 8-10 minutes. This allows the eggs to absorb the rich flavors of the gravy.
Turn off the heat. Stir in the garam masala, crushed kasuri methi, and the optional kewra water for that classic Mughlai fragrance.
Garnish with freshly chopped coriander leaves. Let the korma rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with naan, roti, or pulao.
