Ingredients:
6 hardboiled eggs
3 cup sella basmati rice
4 1/2 cup hot water
2 small tomatoes
1 tsp + 1/2 tsp kashmiri chilli powder
1/4 tsp + 1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp + 1/4 tsp pepper powder
1 tsp mandi masala / arabic masala powder
1/2 tsp + 1/4 tsp garam masala
4 cardamoms
4 cloves
2 bay leaves
2 piece cinnamon sticks
1/2 tsp fennel seeds
1 tbsp lemon juice
1/4 tsp cumin seeds
1/2 tsp pepper corns
2 chicken stock cubes
1 dried lemon
1 onion, sliced
3 whole green chillies
1 tbsp ginger-garlic paste
salt to taste
1/4 cup + 2 tbsp oil
Preparation:
- Wash the sella rice and soak in water for 3/4-1 hour.
- Boil the eggs and make cuts / slits and keep it aside.
- Grind the chopped tomatoes into paste and keep it aside.
- Heat oil in a pressure cooker, add dried lemon, pepper corns, cloves, fennel seeds, cumin seeds, bay leaves, chicken stock cubes, cardamoms and cinnamon and saute well.
- Add sliced onion into this and saute well.
- Add whole green chillies and ginger-garlic paste and saute well till raw smell goes.
- Add ground tomato paste, mix well and cook for 2-3 minutes till raw smell goes.
- Add 1/4 tsp turmeric powder, 1 tsp chilli powder, coriander powder, arabic masala powder, 1/2 tsp pepper powder and 1/2 tsp garam masala and mix well.
- Add hot water, lemon juice and salt and mix well.
- Add drained rice and mix well. When it boils well, cook covered at high flame for 1 whistle.
- In the meantime, add 2 tbsp oil in a pan and add 1/2 tsp chilli powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala, 1/4 tsp pepper powder and salt to taste and mix well.
- Switch on the flame and saute at low flame. Then add boiled eggs into this and roast till golden brown and keep it aside.
- Once the pressure releases, open the cooker and add some red and yellow food colour mixed with little milk / water on top and place the roasted eggs on top of the rice.
- To get smoky flavour to the rice, place a small steel bowl inside the rice.
- Heat a piece of charcoal on direct flame until it is nicely hot, this will take a few minutes. Once the charcoal is hot, place it in the bowl that is in the rice and pour a tsp of oil on top.
- Keep it covered for 5-7 minutes. Don’t switch on the flame.
- Then open the lid and remove the charcoal bowl from the rice.
- Remove the eggs from the rice to a plate and mix the rice gently.
- Transfer the rice to a to a large serving plate and place the eggs on top. Serve with salata hara, salad etc…
- For cooking 1 cup rice , add 1 1/2 cup water…( Here I used 4 1/2 cups of water for 3 cup rice)
