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Ingredients :

  1. Basmati rice - 2 cups
  2. Water - 3 ½ cups
  3. Eggs - 6
  4. Onion (thin-sliced) - 1
  5. Ginger paste - 1 tsp
  6. Garlic paste - 1 tsp
  7. Green chili (thin-sliced)- 2
  8. Cloves - 3
  9. Black pepper - 7
  10. Bay leaves - 2
  11. Brown cardamom - 1
  12. Green cardamom - 2
  13. Red chili powder - 1 tsp
  14. Coriander powder - 1 tsp
  15. Garam Masala Powder - 1 tsp
  16. Cinnamon sticks (thin) 3-4
  17. Cumin seeds - 1 tsp
  18. Vegetable oil - 4 tbsp
  19. Salt to taste
  20. 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 miutes 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.

  Maliha Javed

  Wednesday, 04 Dec 2019       490 Views

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