Aromatic basmati rice cooked with a medley of fresh vegetables and fragrant spices. This one-pot meal is a comforting and wholesome choice for a quick lunch or dinner, often served with raita.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
361cal
7gprotein
66gcarbs
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
2 tbsp Ghee (Can be substituted with oil for a vegan version)
Hard-boiled eggs simmered in a rich and spicy onion-tomato gravy. This classic North Indian curry is a quick, protein-packed meal perfect with roti or rice, ready in under 30 minutes.
Prep10 min
Cook25 min
Servings4
Serving size: 1 serving(Serving includes 2 eggs and about 1 cup of gravy.)
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 Vegetable Pulao, Anda Masala and Cucumber Raita
Aromatic Veg Pulao with perfectly spiced Anda Masala & cool raita. An energy-giving, complete meal!
This odia dish is perfect for dinner. With 793.5999999999999 calories and 27.7g of protein per serving, it's a muscle-gain option for your meal plan.
7gfat
(Slit lengthwise)
0.5 cup Carrot (Diced)
0.5 cup Green Peas (Fresh or frozen)
0.5 cup Green Beans (Chopped into 1-inch pieces)
0.5 cup Cauliflower Florets (Cut into small pieces)
0.25 tsp Turmeric Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
3 cup Water (Use 2.5 cups for pressure cooker)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for freshness)
Instructions
1
Prepare the Rice
Gently rinse 1.5 cups of basmati rice under cool water until the water runs clear. This removes excess starch.
Soak the rinsed rice in enough water to cover it for 30 minutes. After soaking, drain the water completely and set the rice aside.
2
Sauté Spices and Aromatics
Heat 2 tbsp of ghee in a pressure cooker or a heavy-bottomed pot over medium heat.
Once the ghee is hot, add 1 tsp cumin seeds and let them sizzle for about 30 seconds.
Add the whole spices: 1 bay leaf, 1-inch cinnamon stick, 4 cloves, and 2 crushed green cardamoms. Sauté for another 30 seconds until fragrant.
Add the sliced onion and sauté for 5-6 minutes until it turns translucent and light golden at the edges.
Stir in 1 tbsp ginger-garlic paste and 2 slit green chilies. Cook for 1 minute until the raw aroma disappears.
3
Cook Vegetables and Rice
Add all the chopped vegetables (carrots, peas, beans, cauliflower) to the pot. Sauté for 2-3 minutes.
Sprinkle in 0.25 tsp turmeric powder and 0.5 tsp garam masala. Mix well and cook for another minute.
Add the drained, soaked rice to the pot. Gently stir for 1 minute to coat the rice with the ghee and spices, being careful not to break the grains.
4
Cook the Pulao
Pour in water (3 cups for pot, 2.5 cups for pressure cooker) and 1.5 tsp of salt. Give it a final gentle stir.
For Pressure Cooker: Secure the lid. Cook on high heat for 2 whistles. Turn off the heat and allow the pressure to release naturally (about 10-15 minutes).
For Pot Method: Bring the water to a boil. Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender.
5
Rest, Garnish, and Serve
Once cooked, let the pulao rest, covered, for at least 5-10 minutes. This helps the grains to firm up.
Open the lid and gently fluff the rice with a fork to separate the grains.
Drizzle with 1 tbsp of lemon juice (if using) and garnish with 2 tbsp of fresh chopped coriander leaves.
Serve hot with a side of raita, yogurt, or papad.
342cal
16gprotein
17gcarbs
24gfat
Ingredients
8 large Eggs
2 medium Onion (finely chopped)
1.5 cup Tomato Puree (from about 3 medium tomatoes)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
4 tbsp Vegetable Oil (divided)
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (for color)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
1.25 tsp Salt (or to taste)
1.5 cup Water (warm)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least an inch.
Bring to a rolling boil over high heat, then reduce the heat to a gentle simmer and cook for 10 minutes for hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water until cool enough to handle.
Peel the eggs carefully and make 2-3 shallow diagonal slits on each one. This helps them absorb the masala flavors.
2
Sauté the Eggs
Heat 1 tbsp of oil in a wide pan or kadai over medium heat.
Add the boiled and slit eggs, a pinch of turmeric powder, and a pinch of Kashmiri red chili powder.
Sauté for 2-3 minutes, gently tossing, until the eggs are lightly golden and have a slightly crisp, blistered skin. Remove from the pan and set aside.
3
Prepare the Masala Base
In the same pan, add the remaining 3 tbsp of oil.
Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds until fragrant.
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.
Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
4
Cook the Tomato Masala
Add the tomato puree to the pan.
Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, and salt.
Mix everything well and cook the masala on medium-low heat for 5-7 minutes. Stir occasionally until the mixture thickens and you see oil separating at the edges.
5
Simmer the Curry
Pour in 1.5 cups of warm water and stir well, scraping any bits stuck to the bottom of the pan.
Bring the gravy to a boil, then reduce the heat to a simmer.
Crush the kasuri methi between your palms and add it to the gravy along with the garam masala.
Gently slide the sautéed eggs into the simmering gravy.
Cover the pan and let it simmer for 5-7 minutes, allowing the eggs to absorb the rich flavors of the curry.
6
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Let the Anda Masala rest for 5 minutes for the flavors to meld together.
Serve hot with fresh rotis, naan, parathas, or steamed basmati rice.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.