Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Veg Fried Rice

Veg Fried rice is something I can never get enough of! I make different versions of this fried rice at home;today's recipe is something I have adapted of late.

Hyderabadi Vegetable Biryani & Mirchi Ka Salan

Whenever I see/hear "Hyderabadi Biryani", I starting drooling... Not for the non-veg version though.. Wait!! Am I making a mistake by saying "Non-veg version of Hyderabadi Biryani"??? Oh yes, I am.. Isn't Hyderabadi Biryani always made with Chicken or Mutton or whatever...?

Being married to a Tamilian brought up in Hyderabad, I thought my DH will be the right person to show me a place that serves authentic veg version of this biryani. But he was also thoughtful when I asked for it. He and my in-laws did know a couple of joints that served the veg version, but all of us were quite skeptical because these joints are famous only for the non-veg biryani and always had the risk of (read: accidentally) mixing up both. So no taking chances!!

Now what? Put on your thinking hat and start experimenting.. That's what I did. Some enormous googling, some addition, some innovation and lots of patience resulted in a lip-smacking (authentic looking and tasting) Hyderabadi Veg Biryani! Traditionally, these biryanis are slow-cooked in dum-style i.e. a big vessel holding alternate layers of gravy and rice cooked not on direct heat, but kept over a bed of hot charcoal. I have used to oven-method to replicate it.

And what more could be a perfect partner for biryani other than mana Mirchi Ka Salan? Ever since I saw Malar's version of Mirchi ka Salan, I was looking out for an opportunity to do this exquisite combo! So here goes our very own Hyderabadi Delights Vegetable Biryani and Mirchi Ka Salan, hand-in-hand all the way to Pari's "The Combo Event" hosted to celebrate her 100th post. Hearty congrats dear!
Hyderabadi-style Vegetable Biryani
Basmati rice slow-cooked with vegetable gravy
Serves 2

What we need:
For rice:
Basmati rice - 2 cups
Water - 3 cups
Ghee - a tsp
Cardamom pods - 2
Salt - to taste

For Gravy:
Mixed Vegetables - 2 cups
I have used Carrots, French Beans, Potatoes, Green Peas, Cauliflower. I micro-waved them for 5 minutes. You can also par-boil them or use Frozen vegetables.

Onion - 1 big, thinly sliced
Tomato - 1 big, chopped into big cubes
Green Chillies - 2 to 3, slit
Coriander leaves - a bunch
Mint leaves - a handful
Ginger-Garlic paste - 1 tbsp.
Thick Yoghurt - 4 to 5 tbsp.
Turmeric powder - a tsp.
Cashews - 10 to 15
Oil/Ghee - 3 to 4 tbsp.
Salt - to taste

Whole Garam Masala:
Cinnamon stick - 1" inch piece
Cloves - 4 to 5
Bay Leaf - 1
Star anise - 1
Cardamom pod - 2 or 3
Cumin seeds - 1 tsp.

Biryani Masala powder:
Dry-roast the following ingredients and powder them: Cinnamon stick (2" inch), Cloves(4 to 5), Green Cardamom (4 to 5), Black Cardamom (1), Cumin (2 tbsp), Red Chilli (3 to 4), Peppercorn (1 tbsp)

For Garnishing:
Saffron strands
A tbsp of milk
Uff, that was a long list. Don't panic, you'll feel rewarded at the end! ;)

How to do:
Cooking the Rice:
1. Wash and soak the basmati rice for an hour.
2. Heat Ghee in a heavy-bottomed vessel. Drain and add the rice to this. Meanwhile boil 3 cups of water separately.
3. Stir till the rice becomes a little hard. Add the boiling water, cardamom pods and salt to this.
4. Cook till all the water is absorbed and holes start appearing on the surface. Switch off, cool and fluff it up with a fork. Set aside.

Preparing the Gravy:
1. Heat Oil or Ghee in a wok. Throw in all the ingredients marked under "Whole Garam Masala" and fry till the aroma is released.
2. Now add the cashews and fry till the cashews turn golden brown.
3. Add the Onion, green chillies and ginger-garlic paste. Fry till the onions start to turn brown.
4. Throw in the tomatoes, half of the coriander and mint leaves and stir for a couple of minutes. Add the salt, turmeric powder and 2 (heaped) spoonful of Biryani Masala powder.
5. Mix and add the vegetables. Coat them well with the masala and fry for 5 minutes till they are done. Remember, we have par-boiled them; so it should not take more time to cook.
6. Add the Yoghurt/Curd, give a good mix and remove from the flame. Add the remainder of coriander and mint leaves and mix.

Arranging/Cooking the Biryani:
1. Mix the saffron strands in milk and set aside.
2. Take an oven-safe vessel, or a heavy-bottomed deep vessel.
3. Arrange alternate layers of Cooked Rice and Gravy, starting with Rice and ending with rice, i.e both bottom-most and top-most layer must be rice.
4. Sprinkle the saffron-milk over the rice.
5. If using oven, cover the vessel with an aluminum foil and cook in the pre-heated oven for 20 to 30 minutes on 200° C.
For stove-top method, cover the vessel with a lid, lower it into a bigger vessel filled with water and place the whole arrangement on the stove on low-medium and cook for 20 to 30 minutes.

When ready to serve, dig out a layer all the way till the bottom and serve with some chopped coriander over it.

Mirchi Ka Salan
Chillies cooked in mildly spiced gravy
Serves 2

What we need:
Jalapeno Pepper / Long green chilli, medium-hot variety - 5 to 6
Turmeric powder - a pinch
Red chilli powder - 1 tsp.

To sauté and grind:
Onion, medium sized - 1
Tomato, medium sized - 1
Garlic - 4 to 5 pods
Ginger - 1" inch piece
Coconut, grated - 2 tbsp.

To Dry roast and powder:
Roasted Peanuts - 3 tbsp.
Sesame seeds - 1 tbsp.
Cumin seeds - 1 tbsp.

To Temper:
Cumin seeds - 1 tbsp.
Fenugreek seeds - 1 tsp.
Curry leaves - a sprig
Oil - 2 tbsp.

How to do:
Making the paste:
In a tbsp. of oil, gently sauté the diced onions, along with garlic and grated ginger. When the onions turn soft, throw the chopped tomatoes, saute for a couple of minutes. Sprinkle the grated coconut and switch off. Let the mixture and then blend to a smooth paste with very little water.

Making the dry masala powder:
Dry roast peanuts, sesame seeds and cumin and make a fine powder using a mixie.

Making Mirchi ka Salan:
1. Heat oil in a kadai and sauté the chillies till the skin starts turning white. Remove and set aside.
2. In the remaining oil, add the cumin, fenugreek seeds and the curry leaves. When the cumin crackles and fenugreek turns dark brown, add the ground onion-tomato paste.
3. Stir well till the oil starts to separate. Now throw in the turmeric powder, red chilli powder and powdered peanut-sesame-cumin powder. Sprinkle little water to avoid the burning.
4. When all gets blended well (you can see that mixture will no more stick to the pan), add a cup of water and salt.
5. When it starts boiling, add the sautéed chillies and stir. Adjust the consistency of water based on how thick you want your gravy.
6. Allow it to boil for a minute and remove.

Serve the Hyderabadi Vegetable Biryani and Mirchi Ka Salan together and relish the irresistible combo! :)

I agree the whole thing is a bit tedious process and involves a lot of work. But it is definitely worth every bit of it. So save it for a special occasion or a party-day where your efforts would be noticed and appreciated! :)

Hope you enjoyed today's combo. See you all soon with another interesting post. Till then, Happy Cooking and Happy Blogging!

Vegetable Pulav, T&T Chilly Paneer

Yay, I'm back! Thanks a bunch friends, for all your concerns, tips and wishes, my laptop has gotten itself some life and is normal (at least as I am typing this post!) For anybody who is facing this issue, I uninstalled and re-installed my Anitvirus and did a couple of malware scans and that did the trick. Please do write to me if you would like to have the complete steps.

Coming to our recipe for today, Vegetable Pulav is one yummy, complete meal that is a sure hit in most of our homes, be it a party or a lazy sunday lunch! I have about half-a-dozen pulav recipes, with difficulty level ranging from easy to high, the simplest (yet tasty) one being my MIL's version. I shall post that some time soon!

Here is a version that calls for a little bit for work before hand, but is well worth the effort. So without much talks, let's see how I made Vegetable Pulav.

Vegetable PulavBasmati rice cooked with marinated vegetables and spices
Serves 2

What we need:
Basmati Rice - 2 cups
Onion, big sized - 1, thinly sliced
Tomato, big sized - 1, roughly chopped
Vegetables - 1 cup ( I have used Carrot, Beans, Peas, Cauliflower, Potato)
Soya chunks - a handful - Optional
Green chillies - 2 or 3, minces
Mint leaves - less than a handful
* Pulav Masala powder - 1 tbsp.
Bay leaf - 1
Cumin seeds - 1 tbsp.
Ghee/Oil - 3 tbsp.
Water - 3 cups
Salt - according to taste
Coriander - chopped, for garnish

To marinate:
Thick Curd - 3 to 4 tbsp.
Red Chilli powder - 2 tsp.
Turmeric powder - 1 tsp.
Cumin powder - 1 tsp.
Coriander powder - 1 tsp.
Salt - a little
Kasoori Methi - 2 tbsp., crushed
Ginger-garlic paste - 1 tbsp. - Optional
A few mint leaves

* If you don't have store-bought Pulav masala, you can dry-roast 3 to 4 cloves, 1" inch cinnamom stick, a black cardamom, 2 or 3 green cardamom, cumin seeds, fennel seeds and powder them.

How to do:
1. Wash well and soak the basmati rice in water for 30 to 40 minutes.
2. In a bowl, mix all the ingredients given under 'To marinate'. To this, add the vegetables and give a good mix. If you are adding soya chunks, boil them for 3 to 4 minutes, squeeze the excess water and add them to the marinade. Let this also sit for 30 minutes.
3. Heat ghee/oil and add the bay leaf and cumin seeds.
4. When they are done, add the onion, green chilli, mint leaves and saute well.
5. When the onions turn translucent, add the tomatoes, salt and Pulav masala powder.
6. After the tomatoes turn soft, add in the marinated vegetables and the remaining marinade if any.
7. Drain and add the rice; mix well. Now add water (1 cup of rice: 1.5 cups of water)and cook till the rice is done.

Take care when adding salt, as our marinade has a bit of salt.
If you are using Pressure cooker, in step 7, add boiling water, add a few drops of lemon juice and cook for 1 whistle.

Garnish with chopped coriander and serve hot with a raita of your choice!!

T&T Chilly Paneer from Kanchan's Personal Tadka

Paneer is my all-time favorite ingredient, and am sure it is for most of us too! (That is evident from so many Paneer-related events in the blogsphere!) But for snacks, I stick diligently to Paneer tikkas or Paneer bites. Kanchan's Chilly Paneer kept coming back to me, so I made it one evening. Only change I did was to add red bell peppers instead of green ones, as I didn't get the green ones that week.
And the outcome: DH and myself, ate in complete silence!!! It was sooooo tasty and finger-licking-delicious (in our case, fork-licking!) Thanks Kanchan, I am passing to you my DH's thanks too :)

See you all soon! Till then, Happy Cooking and Happy Blogging!

Paneer Pulav, Reposts, Awards

Uff... A gentle bark shook me out of the reverie! It was our neighbour's playful Jack Russell on his morning walk who pulled me out of the daydream. I had been sitting on my dining table munching by favourite butter croissant, scratching my brain looking for something to write about this recipe!

But no, I am at loss of words, my mind preoccupied with my forthcoming Deutsch Certification exam that is driving me to my wits' end! Okies, it is not rocket-science; but I always get this familiar queasy feel in my abdomen whenever there is an exam, big or small, awaiting me! ;)

So with no more further rants, I am going to the recipe. This is a very simple, easy to make Pulav in a short time, provided you have paneer in your fridge!

Paneer PulavIndian Cottage Cheese cooked with basmati rice and mild spices
Serves 2

What we need:
Basmati rice - 2 cups
Paneer - 100 g, cut into 1" inch cubes
Onion, medium sized - 1, finely chopped
Tomato, medium sized - 1, finely chopped
Green Chilli - 1 or 2, minced
Ginger-Garlic Paste - 1 tbsp.
Cumin (Jeera) seeds - 1 tbsp.
Chilli powder - 1 tsp.
Jeera powder - 1 tbsp.
Dhania powder - 1 tbsp.
Mint leaves - 5 to 6
Salt - as needed
Oil - 2 tbsp.
Water - 3 cups
Kasoori Methi - 1 tbsp.
Saffron - a pinch, dissolved in water Optional
Fresh chopped Coriander - 2 to 3 tbsp.

How to do:
1. Wash and soak the basmati rice for 30 minutes.
2. Heat oil and fry the paneer cubes till they turn slight brown. Drain and set aside, preferably in warm water.
3. In the remaining oil, add Cumin and allow it to sputter. Now add the onions, ginger-garlic paste, green chillies and salt. Fry till the onions turn brown.
4. Add the tomato, mint leaves, chilli powder, jeera powder, dhania powder. Mix well and fry till oil starts to separate.
5. Drain and add the basmati rice and mix. Add 3 cups of water (1 cup of rice: 1.5 cups of water). Cover and cook for 10 to 12 minutes.
6. When all the water gets evaporated, and holes start to form on the surface of rice, add the paneer cubes, crushed kasoori methi and mix.
7. Let this cook for another 6 to 7 minutes, or until the rice is done.
8. Dissolve the saffron powder in a tbsp of water/milk and drizzle it over the rice.

Remove from flame and let this sit for 3 to 4 minutes. Mix well, garnish with coriander and serve hot with onion raitha.

Note: Addition of Saffron is purely optional. Usually it is done only in biriyanis; but when added in Pulav, it gives a nice flavor and color. Pssst... it tastes so good the next day!! ;)
Since Paneer is the Indian Cottage Cheese, sending this entry to Say Cheese event @ Sara's Corner

Also I am re-posting my other Paneer dishes for the same event

Palak Paneer, Paneer Butter Masala, Paneer Bites

Now coming to awards, It is raining awards again! :) Vidya has been so generous to pass on these awards!

Don't miss her blog; She has a neat, well-organized space and a wonderful collection of recipes! Thanks Vidya, it was so sweet of you!

Since I had already passed on the first 3 awards, I would like to pass on these 2 awards:

to my buddies Pavithra, Sree, Sangeetha, Jeyashri, Raje, Nithya

To be honest, I am so sad to pick out just 6 people to pass the awards. I really don't want to miss anyone as I absolutely enjoy reading each and every one of your blog! So I am sorry to have missed some of you!

Happy cooking and happy Blogging!

Peas Pulav

While Potatoes top the charts in my home, Peas comes next. A pod that never lets me down, a pod that never fails!! It was yet another time of scratching the brain for a dinner menu when the packet of frozen peas came to rescue. Now since I don't have a story to ramble on, we go directly to our recipe

Peas Pulav
Basmati rice cooked with peas and mild spices
Serves 2

What we need:
Peas - 1 cup
Basmati Rice - 1.5 cups
Onion, medium sized - 1, finely chopped
Green chilli - 1 or 2, minced
Garlic - 2 or 3 pods, minced
Peppercorn - 1 tbsp.
Cumin (Jeera) -1 tbsp.
Oil - 3 to 4 tbsp.
Coriander - for garnishing
Salt - as needed
Water - 2 cups

How to do:
1. Wash and soak the rice for about 30 minutes.
2. Heat oil in a deep bottomed pan, and add the pepper corn and cumin. When they sizzle, add onion, green chilli, garlic and salt.
2. Fry till the onion turn soft. Now add water; when it starts boiling, drain and add the soaked rice.
3. Cover and cook for about 8 to 9 minutes. When the rice is about half-done, add the frozen peas and mix gently.
5. Let this cook for another 5 to 6 minutes. Check by mixing with a wooden spatula.
6. Once the rice is done, remove from flame and garnish with coriander.

Generally peas pulav is bland on its own; so instead of raitha, you can combine it with any gravy like Paneer Butter Masala or Dal Makhani.

Egg Fried Rice and Gobi Manchurian

Of late, I have started realising the demerits of being abroad. First thing that comes screaming is "INDIAN FOOD". Oh yes, we do have a lots of Indian restaurants here, but none of them serve the dishes in their original spiced versions. (Looks like the chefs have lost the cook-books!) And whenever I order for a (read: in quotes) spicy dish, I invariably find fresh green chillies sticking out of my bowl. Phew...

So my little kitchen often transforms into Chinese, Tandoori, South-Indian restaurants, desperately trying to recreate the magics. The following is one such attempt turned quite successful. Now enough of my rambling, over to our recipe!

Egg Fried Rice
Eggs cooked with sauteed onion and rice
Serves 2

What we need:Eggs - 3 to 4
Rice - 1 Cup, cooked
Onion, medium sized - 1, sliced
Green chillies - 2 to 3, finely chopped
Ginger-Garlic paste - 1 tbsp.
Pepper powder - 1 tbsp.
Soy sauce - 1 tbsp.
Salt - as needed
Oil - as needed
How to do:1. Cook the rice and set aside. The grains of the rice should be separate.
2. Break the eggs in a separate bowl and beat them well. Add a little salt and mix well. Set it aside.
3. Heat oil in a deep bottomed pan. Add onion, green chillies and ginger-garlic paste.
4. Fry well till the onion turns soft.Now add pepper powder, salt.
5. Slowly add the beaten eggs, and keep stirring. Scramble them and keep mixing till the eggs are cooked and broken.
6. Now add the rice and mix gently. Add soy sauce and mix well. Check and adjust the seasoning and remove from flame.

Note: You can add chopped beans, carrot to make it more colorful and nutritious.

Gobi Manchurian
Indian version of Cauliflower Manchurian
Serves 2

What we need:Cauliflower, medium sized - 1
Onion, medium sized - 1, finely chopped
Tomato paste - 2 tbsp.
Tomato sauce or ketchup - 1 tbsp. Optional
Garlic - 3 to 4 pods, minced
Soya sauce - 1 tbsp.
Green onions (Spring Onions) - 3 to 4 sprigs
Green Chillies - 2 to 3, minced
Ginger paste - 1/2 tbsp.
Corn flour - 2 tbsp. heaped
Chilli powder - 1 tbsp.
Salt - as needed
Oil - 2 to 3 tbsp.
Water - as needed

For the batter:Corn flour - 5 tbsp. heaped
Chilli powder - 1 tbsp.
Oil - 6 to 7 tbsp.
Salt - as needed
Water - as needed

How to do:
Part 1:
1. Pick the cauliflower into medium sized florets and wash them well. Drain and set aside.
2. In a bowl, mix corn flour, chilli powder, salt. Add water slowly to make batter. The consistency should almost be like a dosa batter.
3. Heat oil in a deep pan. Dip the florets into the batter and drop in the oil. Fry well till they turn golden brown. Do not coat the florets with too much batter, as it will become soggy in the gravy.
4. Drain in a kitchen towel and set aside.

Part 2:1. Heat oil in a kadai. Add the onions, green chillies and garlic. Add salt and fry well till the onions turn soft.
2. Add the tomato paste, tomato ketchup (optional) and chilli powder. Mix well.
3. Add half of the spring onions, soya sauce. Now add half a cup of water.
4. Mix 2 tbsp. of corn flour with little water and make a paste. Take care that all the lumps are dissolved.
5. Add this to the boiling gravy, and keep stirring. Now the gravy will start to thicken.
6. Add the fried Cauliflower florets and coat them evenly with the mixture.

Garnish with the remaining spring onions.
Note: For dinner parties, you can make part 1 and part 2 before hand and leave them aside. When you are ready to serve, heat the mixture a little, add the florets, mix well and serve immediately.

To relish this as a gravy, in step 3, add 2 cups of water.
Serve together Egg Fried rice and Gobi Manchurian and earn a pat-on-the-shoulder from your loved ones! :)

Screaming Spicy!!!! Schezwan Fried Rice

Anything marked "extra spicy" will definitely find a place in my plate! Whereas my loving hubby is exactly an opposite (Unlike poles attract, they say!) Well, in contrast to having brought up in Hyderabad, he is such a softie character who can't stand even an extra spoon of pickle. But me? I can eat chilli chutney without flinching!
So one day when I was planning for a lunch for myself, I wanted to have something hot and spicy. I have tried this "schezwan fried rice" in restaurant once and found it appealing. Since then I wanted to try this at home, but the fear of hubby's aversion to chillies kept stopping me.
But I must warn you, please reduce the number of red chillies used if you can't stand hot food. Tears started streaming down my face after having this super hot rice! ;)

Schezwan Fried Rice
Rice cooked with Capsicums and hot red chilli gravy
Serves 2

What we need:
Cooked Rice - 2 cups
Capsicums (Green/Red/Yellow) - 1 cup, finely sliced
Brocolli - 1, finely chopped Optional
White Onion, medium sized - 1, finely sliced
Soya sauce - 1 tbsp.
Garlic - 5 to 6 pods
Dry Red Chilli - 7 to 8 Adjust according to your taste
Salt - as needed
Oil - as needed

How to do:
1. Cook the rice separetely. Each grain of the rice must be separate.
2. Soak the dry red chillies for 2 to 3 hours and grind them to a smooth paste along with garlic and soya sauce.
3. Heat oil in a deep pan and add the onions. Fry them till the onions turn soft.
4. Add the capsicums and brocolli (optional) and sprinkle some water to let them cook.
5. When they are done, add the ground chilli paste and salt. Stir and mix well till the raw smell of garlic starts to leave.
6. Now slowly add the rice and mix well, careful not to break the grains.
7. Let it sit in low flame for 5 minutes and remove it.

Serve with any chinese gravy or starter.

Left-overs get a Make-Over

Having some leftovers like rice or veggies is not so uncommon in Indian kitchens. But making the rest of the household eat that the next day is as tough as mastering rocket science! My 2 cents for this! :)

I don't claim this recipe new, because almost everyone of us would have tried this sometime or the other. The ingredients vary based on each one of our tastes and time we have. More elaborate we make it, more tasty it becomes, but loses value as it is meant to be a chat-pata khana!! ;)

Now we know the secret of pleasing our little and loved ones with this vegetable rice!

Veggie Rice
Rice and Vegetables cooked with mild spices
Serves 2

What we need:
Rice - 2 cups
Onion (medium sized) - 1, finely chopped
Tomato (medium sized) - 1/2, finely chopped
Garlic - 2 Cloves, minced
Cooked Left-over vegetables - 1 cup
Cumin seeds (Jeera) - 1 tbsp
Turmeric powder - 1/2 tbsp
Chilli powder - 1/2 tbsp
Jeera powder - 1/2 tbsp
Yoghurt (Thick Curd) - 2 tbsp
Salt - according to taste
Oil - 3 tbsp
Coriander - For garnishing
How to do:
1. Heat oil in a pan, and add the cumin seeds. When the seeds start to sizzle, add the onions and fry till they are soft. (Don’t brown them)
2. Add garlic and fry for a minute. Then add tomatoes, turmeric powder, chilli powder, jeera powder, salt and saute well till the raw smell goes off.
3. Add the veggies and saute for a minute.
3. Reduce the flame and stir in the yoghurt and mix well. Now, add the rice and mix thoroughly.
4. Remove from the flame, and garnish with fresh coriander.

Serve warm with raita or plain yoghurt.

Quick Hyderabadi Egg Biriyani

As I had already disclaimed (is that a right word?), I am not very used to elaborate cooking and I don't try out recipes that require a lot of time and effort. I do accept that some of the authentic recipes taste best when slow-cooked with the correct ingredients. But I always find out a short-cut or a easy method to bring out the near-best of the same recipe. And that's how I discovered how to make quick, easy yet a ROYAL HYDERABADI BIRIYANI.

Being a hard-core EGG-ITARIAN (Oh, thats the term we have coined for egg-eating vegetarians! Funny, uh?) I just drool at the idea of a lip-smacking Hyderabadi biriyani! I resolved to find out a home-cooked method for this elaborate biriyani. I went over a few methods of cooking egg biriyani, and then tested out some of them, with a few additions here, and some subtractions there, and adding some extra ingredients and lo!!! The end-result was a lip-smacking, delicious biriyani fit for the king! And my king, V happily relished his share!
So here I am, sharing the easy way of doing the same!

Hyderabadi Egg Biriyani
Basmati Rice and eggs cooked and flavoured with authentic Garam masala
Serves 2

What we need:
Basmati Rice - 2 cups
Eggs - 2 to 3
Onion, big sized - 1, thinly sliced
Green chillies - 3, vertically slit
Whole garam masala - a handful
(Cloves - 3, Tej patta - 1 piece, Cardamom, broken - 3 to 4, Bay leaf - 1, Fennel seeds/Saunf/Sombu - 1 tbsp.)
Cumin (Jeera) seeds - 2 tbsp.
Pepper corn - 5 to 6
Garam masala powder - 1 tbsp. Optional
Salt - as needed
Water - 3 cups
Mint/Pudina leaves - few
Corainder leaves, finely chopped - 3 tbsp.
Oil/Ghee - 5 to 6 tbsp.

How to do:
1. Wash and soak the basmati rice for about 30 minutes.
2. Boil the eggs separately, peel and make some slits in them.
3. Heat a heavy bottomed vessel (preferably non-stick) and heat oil/ghee.
4. Add the whole garam masala, cumin and pepper-corns.
5. When they start to sizzle out, add the slit green chillies and onion.
6. Fry till the onions become translucent, soft and starts to brown.
7. Throw in the mint leaves and half of the corainder leaves, a pinch of garam masala and stir well.
8. Now drain and add the rice. Mix well until the water is absorbed and the rice turns a little hard.
9. Add the water (1.5 cups of water for 1 cup of rice), eggs, salt. Close the vessel/pan with a lid and cook on medium flame for about 20 minutes.
10. When all the water is absorbed and holes start to appear on the surface, reduce the flame, open the lid and mix well with a wooden spatula. Take care not to break the rice. Let it cook for another 5 to 10 minutes.
11. Remove from flame and garnish with the remaining corainder.

Serve hot with onion, cucumber or plain spiced raitha.