Ingredients:
Basmati rice – 1 1/2 cup
Egg – 4
Chopped vegetables – 1 1/2 cup
(Carrot, French Beans, Cauliflower, Potato, Capsicum, Green Peas)
Onions – 2 big, sliced
Tomato – 4 medium, chopped finely
Ginger – 1 tbsp, finely chopped
Garlic – 1 tbsp, finely chopped
Green chillies – 3 to 4, finely chopped
Mint leaves – 1/4 cup
Coriander leaves – 2 tbsp, chopped
Curd – 1 cup
Milk – 1/2 cup
Turmeric powder – 2 tsp
Coriander powder – 1 tbsp
Red chilly powder – 2 tbsp
Garam masala – 2 tsp
Ghee – 1/4 cup
Bay leaves – 2
Cinnamon – 1″ piece
Cardamom – 3
Cloves – 4
Salt- to taste
To garnish:
Onion – 1 big, sliced thinly
Mint leaves
Method:
1. Wash and soak the rice for 30 minutes. Hard boil the eggs. Make vertical cuts on the eggs and keep aside. Fry the onions for garnish till golden and crispy and keep aside.
2. Heat ghee in a pan/kadai. Add bay leaves, cardamon, cinnamon and cloves. Fry for a minute. Add ginger, garlic, green chillies and onions. Fry till onions are golden.
3. Add the tomatoes and fry for 4-5 minutes. Add chopped vegetables, coriander leaves, mint leaves, turmeric powder, coriander powder, red chilly powder, garam masala, curd, salt and mix well. Fry for 5-6 minutes.
4. Add milk and stir well. Transfer this to the pressure cooker. Put the eggs in the masala. Add the soaked rice and 3 cups water.
5. Put the lid on and cook for 3 whistles.
6. Open lid and fluff with a fork. Garnish with fried onions and mint leaves.
Serve hot with raita.
