Ingredients:
- Basmati rice – 2 cups
- Water – 3-1/2 cups
- Eggs – 6
- Onion (thin-sliced) – 1
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Green chilli (thin-sliced)- 2
- Cloves – 3
- Black pepper – 7
- Bay leaves – 2
- Cardamom – 2
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Garam Masala Powder – 1 tsp
- Cinnamon sticks (thin) 3-4
- Cumin seeds – 1 tsp
- Vegetable oil – 4 tbsp
- Salt to taste
- Chopped coriander leaves
Method:
- Heat oil 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 chilly, ginger garlic paste and fry
- until light golden brown.
- Add red chilli powder, coriander powder, garam masala and
- salt. Mix well.
- Add rice and water. Stir well. Cover it and cook for 20
- minutes 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 center of the serving plate.
- Garnish with coriander leaves and serve hot.