Anda Keema Pulao

1. 1
   boil · ~10 min

   Boil the eggs.

   1.Place eggs in a saucepan and cover with 3 cups of cold water.

   2.Bring to a rolling boil over high heat, then reduce heat and simmer for 8 minutes.

   3.Drain hot water immediately and transfer eggs to a bowl of ice-cold water.

   4.Once cooled, peel the eggs and set aside.

   TIPStart the eggs in cold water for easier peeling — the gradual heat prevents the shells from cracking.
2. 2
   fry · ~2 min

   Fry the boiled eggs.

   1.Heat 1 tablespoon of ghee in the heavy-bottomed pot over medium heat.

   2.Add the peeled boiled eggs and gently fry until lightly golden on all sides (1-2 min).

   3.Remove eggs and set aside on a plate.

   TIPPat the boiled eggs completely dry with a kitchen towel before frying to prevent splattering.
3. 3
   fry · ~15 min

   Caramelize the onions.

   1.In the same pot, add 1 tablespoon oil and the remaining tablespoon of ghee.

   2.Add sliced onions and a pinch of salt, then fry over medium heat, stirring occasionally.

   3.Cook until the onions turn deep golden brown and crisp at the edges (12-15 min).

   4.Remove half the fried onions and set aside for garnish.

   TIPDon't rush the onions — the dark golden colour they develop is what gives the pulao its rich, deep flavour.
4. 4
   saute · ~8 min

   Build the keema masala.

   1.Add cumin seeds, bay leaves, cardamom, cloves, cinnamon, and peppercorns to the onions in the pot.

   2.Sauté until the spices crackle and release their aroma (30-40 sec).

   3.Add ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell goes away.

   4.Add mutton keema and cook on high heat, breaking up lumps, until the meat browns and changes colour (5-7 min).

   TIPKeep the heat high when browning the keema — lower heat will stew the meat instead of searing it.
5. 5
   saute · ~7 min

   Cook in the tomatoes and yogurt.

   1.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.

   2.Cook until the tomatoes soften completely and release their juices (4-5 min).

   3.Reduce the heat to low and stir in the whisked yogurt. Cook for 2 minutes, stirring continuously.

   4.Once oil separates from the masala, sprinkle garam masala over the mixture.

   TIPWhisk the yogurt until completely smooth and add it on low heat to prevent it from curdling.
6. 6
   simmer · ~20 min

   Layer and cook the rice.

   1.Add the soaked and drained basmati rice to the pot with the keema masala.

   2.Gently stir to coat each grain of rice with the masala for 1 minute.

   3.Pour in 2.25 cups of water and scatter the fresh mint leaves over the top.

   4.Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and cook for 15 minutes.

   5.Turn off the heat and let the pot rest, covered, for 5 minutes.

   TIPPlace a heavy weight on the lid or seal the edges with dough for dum-style cooking — the trapped steam makes the rice perfectly fluffy.
7. 7
   assemble · ~2 min

   Fluff the rice and nestle the eggs.

   1.Remove the lid and use a fork to gently fluff the rice, mixing the keema evenly.

   2.Make 4 shallow wells in the rice with a spoon and place one fried egg in each.

   3.Cover again and let it sit for 2 minutes so the eggs warm through.

   TIPAlways use a fork, not a spoon, to fluff the rice — a spoon compresses the grains and makes the pulao mushy.
8. 8
   garnish

   Garnish and serve hot.

   1.Sprinkle the reserved crispy fried onions and chopped coriander leaves over the top.

   2.Serve directly from the pot onto warmed plates.

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