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Pressure Cooker Egg Mandi

Published on September 16, 2024
pressure-cooker-egg-mandi

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:

  1. Wash the sella rice and soak in water for 3/4-1 hour.
  2. Boil the eggs and make cuts / slits and keep it aside.
  3. Grind the chopped tomatoes into paste and keep it aside.
  4. 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.
  5. Add sliced onion into this and saute well.
  6. Add whole green chillies and ginger-garlic paste and saute well till raw smell goes.
  7. Add ground tomato paste, mix well and cook for 2-3 minutes till raw smell goes.
  8. 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.
  9. Add hot water, lemon juice and salt and mix well.
  10. Add drained rice and mix well. When it boils well, cook covered at high flame for 1 whistle.
  11. 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.
  12. Switch on the flame and saute at low flame. Then add boiled eggs into this and roast till golden brown and keep it aside.
  13. 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.
  14. To get smoky flavour to the rice, place a small steel bowl inside the rice.
  15. 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.
  16. Keep it covered for 5-7 minutes. Don't switch on the flame.
  17. Then open the lid and remove the charcoal bowl from the rice.
  18. Remove the eggs from the rice to a plate and mix the rice gently.
  19. 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)

Pressure Cooker Egg Mandi

By
Shabbu's Tasty Kitchen
TOTAL TIME
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COOK TIME
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PREP TIME
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CUISINE
Middle Eastern
CATEGORY
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pressure-cooker-egg-mandi

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
  • 1/2 tsp + 1/4 tsp garam masala
  • 4 cardamoms
  • 4 cloves
  • 2 bay leaves
  • 2 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

Instructions

  1. 1
    Soak sella rice for 45-60 minutes.
  2. 2
    Boil eggs, make slits and set aside.
  3. 3
    Grind tomatoes into paste.
  4. 4
    Heat oil in a pressure cooker, sauté whole spices and aromatics.
  5. 5
    Add rice, water, and spices. Cook for 1 whistle.
  6. 6
    Roast eggs with spices, then place over rice.

Description

A fragrant Arabian-style rice dish cooked in a pressure cooker with smoky egg topping.