Ingredients
Rice
| Dry basmati rice |
2 cups
|
| Water |
4 cups
|
| Bay leaf |
1
|
| Whole cloves |
5
|
| Cardamom pods |
4
|
| Black peppercorns |
4
|
| Cinnamon sticks |
4
|
| Cumin seeds |
1/2 tsp
|
| Vegetable oil |
1 tbsp
|
| Table salt |
2 tsp
|
| Lemon juice |
1 tsp
|
Hard-Boiled Eggs
| Hard boiled eggs, peeled |
6
|
| Salt |
1/4 tsp
|
| Ground turmeric |
1/4 tsp
|
| Red chili powder |
1/2 – 1 tsp
|
Sauce
| Vegetable oil |
1/2 cup
|
| Small red onion, diced |
1 (about 1 cup)
|
| Bay leaf |
1
|
| Cloves |
5
|
| Cardamom pods |
4
|
| Black peppercorns |
4
|
| Cinnamon sticks |
2
|
| Cumin seeds |
1/2 tsp
|
| Ginger, grated |
1 tbsp
|
| Garlic, minced |
1 tsp
|
| Green chilis, poked with holes |
2
|
| Red chili powder |
1/2 – 1 tsp
|
| Turmeric |
1/4 tsp
|
| Garam masala |
1 tsp
|
| Ground coriander |
1/2 tsp
|
| Roma tomatoes, diced |
1/2 cup
|
| Unflavored yogurt |
2 tbsp
|
| Water |
1/2 cup
|
| Fresh cilantro, divided |
4 tbsp
|
| Fresh mint leaves, divided |
4 tbsp
|
Directions
Rice
- SOAK 2 cups of basmati rice for 30 minutes.
- BOIL water and ADD the dry spices (bay leaf, cloves, cardamom pods, black peppercorns, cinnamon sticks, and cumin seeds).
- When the water comes to a boil, ADD 1 Tbsp oil, 1 ½ tsp salt, and 1 tsp lemon juice.
- ADD the soaked rice, PUT the lid back on the pot, and BRING the water to a simmer for 5-7 minutes until the rice is 75% cooked. Then DRAIN the water and SET the rice aside.
Hard-Boiled Eggs
- COAT 6 hard-boiled eggs with salt, turmeric, and red chili powder. Then use a knife to POKE little slits into the eggs. SET ASIDE.
Sauce
- HEAT ¼ cup vegetable oil in a pot over medium-high heat. Then ADD the red onions and FRY until browned and crispy. REMOVE the onions and SET on a paper-towel lined plate. SET ASIDE.
- ADD the hard-boiled eggs into the oil and FRY until browned. REMOVE them and SET ASIDE.
- ADD the bay leaf, cloves, cardamom pods, black peppercorns, cinnamon sticks, and cumin to the oil and FRY until fragrant.
- Then ADD the ginger, garlic, and chilis. FRY for 2 minutes.
- ADD red chili, turmeric, garam masala, and coriander. MIX to combine. ADD diced tomatoes. MIX for 1 minute.
- ADD 2 Tbsp yogurt and ½ cup water and MIX.
- Wait until the oil separates out, then ADD the fried onions and eggs back into the pot. COVER and SIMMER until the oil separates again.
- GARNISH the bottom of the pot with fresh coriander and fresh mint.
- ADD the rice, then PLACE more fried onions, coriander, and mint on top of the rice.
- COVER the pot, then PUT it over a medium flame for 10 minutes or until the rice is fully cooked. MIX UP the contents of the pot, then SERVE.