Egg Rice recipe
Long grain basmati rice- 1 1/2 cups (soaked in cold water
for 15
minutes)
Hard boiled eggs- 4
Medium onion- 1 (chopped)
Green chilies- 2 (finely chopped)
Lime juice- 1 tablespoon
Turmeric powder- 1/2 tsp
Garlic- 2 cloves (crushed)
Seeds from 2 cardamom pods
Cashew nuts & raisins- 1 tablespoon
Bay leaves- 2
Cloves- 2
Dalda or ghee- 1/4 cup
Salt to taste
Heat dalda or ghee in large heavy based pan.
Add garlic,
green chilies, onions, bay leaves, cardamom seeds & cloves.
Fry until the onions
turn golden brown.
Add the washed rice.
Stir fry for 10 minutes until translucent.
Pour 2 1/2 cups of boiling water and add 1/2 tsp of salt and turmeric.
Cover
& cook for 15 minutes over low heat until the rice is soft & tender.
Turn off
the heat and let it stand covered for 5 more minutes or until all the liquid has
been absorbed.
Fry the cashew nuts & raisins in a tsp of ghee and set
aside.
Cut the eggs into half lengthwise.
Sprinkle with lime juice and rub slightly
with salt.
Spread the rice in a serving bowl.
Arrange the eggs on
top of it.
Garnish with fried cashew and raisins.
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