Ingredients:
Eggs 6
Basmati rice 1½ cups
Oil 2 tbsp
Shajeera ½ tsp
Cinnamon 1 inch stick
Green cardamoms 3-4
Cloves 3-4
Onion, sliced 2 medium
Green chilies slit lengthwise, 2
Ginger and garlic paste 1-2 tsp
Tomatoes, chopped 2 medium-sized
Fresh coriander leaves, chopped 2 tbsp
Fresh mint leaves/curry leaves (a few)
Red chili powder 1 tsp
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Salt to taste
Milk ½ cup
Water 2½ cups
Method: Hard boil the eggs and peel them. Soak the rice in water for one-half hour and drain. Heat the oil in a cooking vessel. Add the shajeera, cinnamon, cardamoms, and cloves and sauté for a few seconds. Add the sliced onions and slit green chilies, and sauté till soft. Add the ginger and garlic paste and sauté till fragrant. Add the tomatoes and sauté till soft. Add the coriander leaves and mint leaves/curry leaves and continue to sauté for a few minutes. Add the coriander powder, chili powder and the turmeric powder and sauté for a few seconds. Reduce the flame and add the milk, two-and-a-half cups of water and salt to taste. Stir and increase the flame. When the water comes to a boil, add the rice and mix well. Cover and cook over high flame for about five minutes. Reduce the flame, add the eggs with slits made on all the sides and continue to cook till the rice is done. Serve hot.
Tip: If you have left over cooked rice follow the same procedure leaving out the water.
