INGREDIENTS
- Ghee 1 tbsp
- Oil 1 tbsp
- Whole spices : Cardamom, Clove, Cinnamon, Bay leaf, Star Anise, nutmeg
- Red chili powder 1 tsp
- Turmeric powder 1/ 2 tsp
- Coriander powder 1 Tbsp
- Ginger 1 inch
- Garlic 5 to 6 pods
- Green Chili 4 nos
- Fennel powder / crushed fennel seeds 1 tsp
- Coriander & Mint leaves handful
- Boiled Eggs 5 to 6 min ( out of six eggs, 3 eggs to be crushed and kept aside) ref video
- Onions 2 large
- Curd 1/4 cup
- Cashew paste 1/4 cup
- Garam Masala 1/2 tsp
- Basmati Rice / Pulav rice : 2 cup rice
- Water as Required
TO GRIND
- Grind ginger garlic and green chilli into a coarse paste and keep aside
- Soak cashews in warm water for 30 mins and grind it into a smooth paste and keep
METHOD
- Heat ghee and oil in pressure cooker
- Once the oil is hot add the whole spices and saute till it releases aroma
- Now add in onions and saute till its slightly brown in color
- To that add ginger garlic &green chili paste and saute it the raw smell goes
- Now add the masala powders ( chili . turmeric & coriander powder ) and mix well
- To this add curd and cook for a min
- Now add in the crushed eggs and mix well
- At this point add in fennel powder and required salt and mix wee
- Add in cashew paste and combine and cook for another 2 mins
- After 2 mins add in the coriander & mint leaves and mix
- Finally add in rest off the boiled eggs and washed and soaked Rice and add enough water ( see note ) and cover and cook on high flame for 2 whistles
- Turn of the cooker and and let it rest for 15 mins before opening
- Serve it hot with raita & pickle.
NOTES
Eggs can be used accordingly but at least 3 eggs to be crushed so that it imparts good flavor.
For 1 cup Rice = 2 cups water ( cook on high flame for 2 whistles )
if taking Jeera rice 1 cup water 1.5 cup water and cook on low flame for 5 mins once you put the whistle.