Thursday, June 28, 2012
6 eggs - hard boiled - cut into half
2 medium onions - thinly sliced
2 medium tomatoes - finely shopped
7 to 8 garlic gloves - finely chopped
2 tablespoons oil
1/2 inch ginger - finely chopped
1/2 cup chopped cilantro
1 teaspoon turmeric powder
1 teaspoon chilli powder
2 teaspoons dhania jeera powder
1 teaspoon garam masala powder
1 cup basmati rice
salt to taste
Wash the rice and soak it in water for an hour. Then cook the rice in 4 cups of water with salt to taste - untill 3/4th cooked. Drain the excess water and leave it aside. In a karahi take the oil - when it heats up add the sliced onions and fry them til they turn a nice golden color. Then add the chopped garlic, ginger and tomatoes. Saute this mixture till it leaves the sides of the karahi. Then add the turmeric powder, chilli powder, dhania jeera powder, garam masala powder and a little salt and mix well. To this add the halved eggs and mix well. Be careful to mix very lightly or the yolks will fall off the egg whites. Get the heat on a low and add the rice on top. Cover and let it cook over low heat for about 10 minutes. Then mix the rice with the masala and egg mixture very lightly. Garnish with the cilantro. Ready to eat.
You can garnish with some fried onions and some boiled egg wedges too - I have done that in the picture.
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.