Ingredients:

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

Method:

1. Wash rice and soak in water for about 20 mins
2. Heat oil and ghee in a suitable vessel or rice cooker and add spices and bay leaves and fry for a few mins
3. Now add onions, ginger paste, garlic paste and saute for some time
4. Add boiled eggs, turmeric, mint leaves, coriander leaves and chilli powder and fry for a while
5. Next add chopped tomatoes and salt and keep on frying till the oil separates from the masala
6. Add curd, slit green chillies, coconut and salt and simmer for 10 to 15 mins
7. Add 4 cups of water and boil
8. Now add the rice and cook on low heat till done, stirring once or twice
9. Serve with curd chutney and chicken or meat curry
10. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White