Ingredients:

• 10 – eggs, boiled and shelled
• 1/2 kg – raw Rice or basmati Rice
• 4 tbsp – oil
• 3 tbsp – Ghee
• 2 tsp – chilli powder
• 3 – big onions, sliced finely
• 3 or 4 – green chillies, sliced lengthwise
• 2 tbsp – Ginger Garlic paste
• 2 – big Tomatoes chopped
• 4 tbsp – Coconut paste or 1 pack – Coconut Milk
• 1/2 cup – chopped fresh Mint leaves
• 1/2 cup – chopped Coriander leaves
• 1 cup – Curd (yogurt)
• 1 tsp – Turmeric powder
• 2 – Bay Leaves
• 4 – Cloves
• 3 – small sticks of Cinnamon
• 4 – Cardamoms
• Salt to taste

Method:

1. Wash the rice and soak in water for about 20 mins
2. Heat oil and ghee in a suitable vessel or rice cooker and add the spices and bay leaves and fry for a few mins
3. Now add the onions, ginger garlic paste and saute for some time
4. Add the turmeric, mint leaves, coriander leaves and chilli powder and fry for a while
5. Next add the chopped tomatoes and salt and keep on frying till the oil separates from the mixture
6. Add the boiled eggs, curd, slit green chillies, coconut and salt and simmer for 5 mins
7. Add 4 cups of water and bring to boil.
8. Serve with curd chutney.
9. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White