Kids loved the dish. It's a dish that is good for a week night dinner or lunch boxes.
Preparation Time: 10 minutes
Cook Time: 20 minutes
Basmati Rice: 3 cups
Water: 5 1/2 cups
Oil : 1 teaspoon
Onion : 2 medium chopped finely
Tomato: 2 medium chopped
Green chilies: 5 slit
Ginger garlic paste: 1 tablespoon
Red chili powder or Kashmiri chili powder: 1 teaspoon
Tandoori masala: 1 tablespoon
Pepper: 1/2 teaspoon
Kasoori Methi: 2 teaspoons
Cilantro/coriander leaves: 2 teaspoons chopped (5-6 sprigs)
Curd/yogurt: 3 tablespoons
Turmeric: 1/2 teaspoon
Salt to taste
Eggs : 5 boiled, peeled and cut in half
Green cardamom: 4
Cinnamon: 2" stick
Star anise: 1
Bay leaves: 2
Cumin: 1 teaspoon
Cook rice with specified water separately. Keep it aside.
Heat 3 tablespoons of ghee in a wok, add ingredients listed under for tempering and fry for 1 minute. Add green chilies, onions and turmeric. Sauté till they turn light brown.
Add ginger garlic paste and fry for 1 minute. Add tomato and cook until they turn mushy.
Add yogurt, spices, kasoori methi and mix well. Cook for 2 minutes. Add eggs and cook for 1 minute. Add cilantro and mix.
Add rice and mix well to coat.
Serve hot with raita.