Kashmiri Anda Yakhni Pulao
PakistaniPakistani RecipesDesi eggsMedium
Fragrant Kashmiri yakhni pulao — basmati rice cooked in a mild yoghurt and fennel broth, layered with boiled eggs and fried onions.
Prep time25 min
Cook time30 min
Total time55 min
Servings4
Ingredients
- 2 cups basmati rice, soaked 20 minutes
- 4 eggs, boiled and peeled
- 1 cup yoghurt, whisked
- 1 onion, sliced and fried golden
- 1 tsp fennel seeds
- 1 tsp ginger powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 3 tbsp oil
- Fresh coriander and mint for garnish
Method
- Heat oil and fry the sliced onion until golden; set aside.
- Add fennel seeds, ginger powder and whisked yoghurt; cook on low heat for 5 minutes.
- Add the soaked rice, salt and 3 cups of water; bring to a boil.
- Layer in the boiled eggs, cover and cook on low heat (dum) for 20 minutes.
- Top with fried onions, garam masala, coriander and mint; serve hot.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)12 g
Fat (estimate)13 g
Carbs (estimate)44 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: boil eggs fully and serve the pulao hot. Allergen: egg, milk. Substitute: use a pinch of saffron for colour instead of extra spice. Nutrition figures are estimates only, based on standard per-egg values.