A fragrant Kashmiri rice dish where long-grain basmati rice is cooked in a flavorful yogurt-based stock (yakhni) infused with whole spices. Aromatic, mild, and utterly delicious.
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 Veg Yakhni Pulao with rich, perfectly spiced Anda Korma – a protein-packed, soul-satisfying meal!
This awadhi dish is perfect for lunch. With 1260.32 calories and 42.51g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
0.5 tsp Black Peppercorns
1 tsp Shahi Jeera (Caraway seeds)
1 cup Curd (Whisked until smooth, at room temperature)
1 tsp Dry Ginger Powder
0.25 tsp Asafoetida (Use gluten-free if needed)
2 cup Mixed Vegetables (Chopped carrots, beans, peas, cauliflower)
3 cup Water
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Mint Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Rice and Vegetables
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes.
While the rice soaks, chop your mixed vegetables into bite-sized pieces.
Whisk the curd in a bowl until completely smooth and lump-free. Let it come to room temperature to prevent curdling.
2
Make Birista (Fried Onions)
Heat vegetable oil in a small pan over medium-high heat.
Add the thinly sliced onions and fry, stirring occasionally, for 10-12 minutes until they are deep golden brown and crisp.
Remove the fried onions with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
3
Prepare the Yakhni Base
Heat 2 tbsp of ghee in a heavy-bottomed pot or dutch oven over medium heat.
Add the whole spices: bay leaf, black and green cardamoms, cloves, cinnamon, fennel seeds, and black peppercorns. Sauté for 45 seconds until fragrant.
Reduce the heat to low. Slowly pour in the whisked room-temperature curd, stirring continuously and vigorously for 2-3 minutes to prevent it from splitting.
Once the curd is incorporated, add the dry ginger powder, asafoetida, and 1 tsp of salt. Stir well.
4
Cook the Pulao
Add the chopped mixed vegetables to the pot and sauté for 3-4 minutes.
Drain the soaked rice completely and add it to the pot. Gently stir for 1 minute, being careful not to break the grains.
Pour in 3 cups of water and add the remaining 0.5 tsp of salt. Gently stir everything together.
Increase the heat to high and bring the mixture to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
After 15 minutes, check if all the water has been absorbed. If not, cook for another 2-3 minutes.
5
Rest, Garnish, and Serve
Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for perfectly fluffy rice.
Open the lid and gently fluff the rice with a fork.
Garnish with the prepared birista, chopped coriander, and mint leaves.
Serve hot with a side of cucumber raita or plain yogurt.
4
Serving size: 2 eggs(2 eggs and about 1 cup of korma gravy)
757cal
32gprotein
31gcarbs
60gfat
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.
