Egg Zafran Khichuri

Egg Zafran Khichuri is a rich and aromatic version of the traditional khichuri, a beloved comfort food in many South Asian households. This dish elevates the humble khichuri by infusing it with the luxurious flavor of saffron (zafran) and adding perfectly cooked eggs for an extra layer of richness.

What Makes Egg Zafran Khichuri Special?

Khichuri, a dish made with rice and lentils, is often considered the ultimate comfort food. It’s soothing, easy to digest, and deeply satisfying. The addition of saffron gives this dish a beautiful golden hue and a subtle, fragrant flavor that makes it feel extra special. The eggs add protein and richness, making this version of khichuri a complete meal that’s both nourishing and indulgent.

Ingredients

To make Egg Zafran Khichuri, gather the following ingredients:

• 1 cup Basmati rice (or any long-grain rice)
• 1/2 cup moong dal (yellow split lentils)
• 4 eggs
• 1 large onion (sliced thin)
• 2 cloves garlic (minced)
• 1-inch piece of ginger (minced)
• 2 green chilies (slit)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon saffron strands (soaked in 2 tablespoons of warm milk)
• 2 bay leaves
• 3-4 whole cloves
• 1 cinnamon stick (1 inch)
• 2-3 green cardamom pods
• Salt (to taste)
• 2 tablespoons ghee (clarified butter)
• 4 cups water
• Fresh coriander leaves (for garnish)

Step-by-Step Instructions

1. Prepare the Rice and Lentils

Start by washing the rice and moong dal together in cold water until the water runs clear. Soak them in water for about 15-20 minutes, then drain and set aside.

2. Cook the Eggs

Boil the eggs until they are hard-boiled (about 10-12 minutes). Once cooked, peel the eggs and set them aside.

3. Sauté the Onions and Spices

In a heavy-bottomed pot or a pressure cooker, heat the ghee over medium heat. Add the cumin seeds, bay leaves, cloves, cinnamon stick, and cardamom pods. Sauté for a minute until the spices release their aroma.

Add the sliced onions and cook until they turn golden brown. Then, add the minced garlic, ginger, and green chilies. Sauté for another 2-3 minutes until the raw smell of the garlic and ginger disappears.

4. Cook the Khichuri

Add the drained rice and moong dal to the pot, along with the turmeric powder and salt. Stir everything together and cook for a couple of minutes to lightly toast the rice and lentils.

Pour in the water and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let the khichuri simmer for about 20-25 minutes, or until the rice and lentils are fully cooked and the water is absorbed.

5. Infuse with Saffron

Once the khichuri is cooked, gently stir in the saffron milk, ensuring it’s evenly distributed. The saffron will give the khichuri a beautiful golden color and a rich aroma.

6. Add the Eggs

Carefully place the hard-boiled eggs into the khichuri, allowing them to warm up in the pot for a few minutes. You can leave the eggs whole or cut them in half before adding them to the dish.

7. Garnish and Serve

Once everything is well combined and heated through, remove the pot from the heat. Garnish the Egg Zafran Khichuri with fresh coriander leaves and serve it hot.

Tips for Success

• Use High-Quality Saffron: Saffron is the star of this dish, so use good-quality saffron for the best flavor and color.
• Cook the Rice and Lentils to Perfection: Be sure to monitor the cooking time so that the rice and lentils are fully cooked but not mushy.
• Adjust the Spice Level: If you prefer a milder dish, reduce the number of green chilies or leave them out altogether.