Ingredients :
- Basmati rice - 2 cups
- Water - 3-1/2 cups
- Eggs - 6
- Onion (thin-sliced) - 1
- Ginger paste - 1 tsp
- Garlic paste - 1 tsp
- Green chili (thin-sliced)- 2
- Cloves - 3
- Black pepper - 7
- Bay leaves - 2
- Brown (big) cardamom - 1
- Green cardamom - 2
- Red chili powder - 1 tsp
- Coriander powder - 1 tsp
- Garam Masala Powder - 1 tsp
- Cinnamon sticks (thin) 3-4
- Cumin seeds - 1 tsp
- Vegetable oil - 4 tbsp
- Salt to taste
- Chopped coriander leaves
Method :
Heat oil (3 tbsp.) in a pan.
- Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves.
- Fry for a minute. Reduce the heat.
- Add sliced onion, green chili, ginger garlic paste and fry until light golden brown.
- Add red chili powder, coriander powder, garam masala and salt. Mix well.
- Add rice and water. Stir well. Cover it and cook for 20 minutes on medium heat. Slowly toss the rice upside down once, while its getting cooked.
- Meanwhile keep three eggs for boiling.
- Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
- Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
- Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
- Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
- Put the rice in the centre of the serving plate.
- Garnish with coriander leaves and serve hot.
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