Serves: 2-3
Rating: 4/5
Last cooked: 09 Aug 2020
Ingredients
Fried onions - 1/2 cupEggs - 6 (boiled)
Onions - 2 cups - 1/2 inch slices
Cloves
Cinnamon sticks
Cardamom
Bay leaves
Basmati rice - 1 cup
Green chilis - 3-4
Tomatoes - 1-1.5 cups diced
Ginger garlic paste - 1
Curds - 1/2 cup
Chili powder - 1-2 tsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Caraaway seeds - 1/2 tsp
Coriander leaves - 6 tbsp (fine chopped)
Mint leads - 4 tbsp (finely chopped)
Notes:
- You can slit eggs and fry them in oil, turmeric and chili powder for a couple of mins
- You can use paneer instead of eggs. Add another quarter cup of water while final pressure cooking
- You can add 1/2 tsp lemon juice before pressure cooking if you like a hint of tang
Method
- Wash rice and soak for 20-30 mins
- Mix curds and masala powders. Whisk and mix well into a smooth mixture
- Heat 2-3 tbsp ghee. Add cardamom, cinnamon sticks, cloves, fennel seeds, cumin seeds and caraway seeds. Fry for a min
- Add onions and fry until golden brown
- Add Green chilis and 1 tbsp ginger & garlic paste. Fry for a min or so
- Tomatoes & 1/2 tsp salt. Cook in medium heat until mushy
- Take off heat and cook for a minute allowing to cool down
- Add curds and spices mix. Cook in low heat until oil oozes out.
- Add 3 tbsp coriander leaves and 2 tbsp mint leaves. Cook for about a minute
- Add rice, 1.5 cup water, 3 tbsp coriander leaves and 2 tbsp mint leaves, 1/2 cup fried onions. Mix well
- Add eggs. Adjust salt.
- Cook for 1 whistle in medium heat. Allow to cool down
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