Ingredients:

• For Ghee rice:
• Basmati Rice -3 cups
• Onions -1 large (finely sliced)
• Garlic-2-3 Cloves (finely sliced)
• Green chillies -3-4 (slit into half)
• Bay leaves-3-4
• Cardamom – 3
• Cinnamon-1 small stick
• Cloves – 2-3
• Ghee-2.5 tbsp
• Salt to taste
• 2.5 cups – warm water
• For Egg curry:
• eggs -6 (hard-boiled)
• Onions -1 large (finely chopped)
• Tomatoes -3 large (finely chopped)
• Ginger-garlic paste-2 tsp
• Red Chilli powder – 1 tsp
• Green chillies – 2-3
• Coriander powder- 1 tsp
• Salt to taste
• Turmeric powder -1/2 tsp
• Paprika powder-1 tsp
• Oil -2 tsp
• Coriander leaves -1/2 bunch (finely chopped)

Method:

1. To make ghee rice:
2. Wash and soak rice for 15 mins.
3. Heat ghee in a pressure cooker. Roast bay leaves, cloves, cardamom and cinnamon.
4. Add onions, chillies and garlic. Saute it until onions turn light brown.
5. Add rice and fry for 3-4 mins.
6. Pour warm water, add salt and pressure cook till one whistle blows.
7. To make egg curry:
8. Heat oil in a pan on a medium flame.
9. Add onions and slit green chillies and fry till light brown.
10. Add tomatoes and fry until they become soft.
11. Then add all the masalas and saute until oil separates from the gravy.
12. Add salt to taste.
13. Make a slit on the eggs.
14. Put them in the gravy.
15. Stir gently till the masala coats the eggs.
16. Remove from the flame and garnish with coriander leaves.
17. Serve hot with ghee rice.

Recipe courtesy of Sify Bawarchi