Ingredients
To make the rice:
3 green cardamoms / elaichi
1/2 tsp shahi jeera
1 1/2 cups basmati rice
To make gravy:
4 hard-boiled eggs
2-3 tbsp oil
3/4 cup thinly sliced onions
1 bay leaf
1/4 tsp shahi jeera
1 black cardamom
4 cloves
1/2 inch cinnamon
1 tbsp ginger garlic paste
1 green chilli slit
1 tsp biryani masala pdr
3/4 tsp red chilli powder
Salt as needed
3/4 cup plus 1 tbsp curd
A handful of mint and coriander leaves
3 tbsp milk
Pinch of saffron
To fry eggs:
1/4 tsp red chilli powder
1/2 tsp biryani masala
Little salt
1 tsp oil
Fry the eggs in oil adding chilli powder and masala powder salt and keep aside
Procedure
Boil the eggs, remove the shells and pierce the eggs with a fork
Wash and soak rice for 20 mins in water
Bring 5 cups of water to boil and cook rice along with cardamom and shahi jeera
When the rice is cooked 80% drain it to a colander
Heat oil in a pan, add sliced onions and fry until brown, Set aside some onions for garnishing
Add rest of the dry spices and saute, when they begin to sizzle add ginger garlic paste, green chilli and fry until the raw smell goes off
Add chilli powder,garam masala and saute for few seconds
Add curds, salt, mint and coriander leaves chopped
Now add the fried eggs, stir and cook till the gravy thickens, turn off the flame
Layer the rice and the prepared gravy in a thick bottomed vessel, add fried onions, chopped mint, coriander leaves between the layers. Pour the saffron milk
Cover the vessel with a tight lid or aluminium foil
Heat Tava or cast iron pan, when it turns hot place the vessel on it
Dum it for 10 mins on a low flame, turn off the flame and allow it to rest for another 10 mins
Serve hot with any raitha of your choice and enjoy.
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