You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body!
Eggs boiled and peeled 4
Basmati rice cooked 3 cups
Ghee 4 tablespoons
Cumin seeds 1 teaspoon
Green cardamoms 3
Cinnamon 1 inch
Medium onion finely chopped 1
Ginger-garlic paste 1 tablespoon
Medium tomatoes finely chopped 2
Red chilli powder 1 teaspoon
Coriander powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Salt to taste
Yogurt 1/4 cup
Fried onions 1/4 cup + to garnish
Fried potato cubes 12-16
Fresh mint leaves 12-15 + to garnish
Saffron dissolved in 1 tablespoon milk A pinch
Heat 2 tablespoon ghee in a non-stick pan, add cumin seeds, green cardamoms, cinnamon and cloves, mix and sauté till fragrant.
Add onion, mix and sauté till onion turns a light golden brown in colour.
Add ginger-garlic paste and tomatoes, mix and sauté till tomatoes turn pulpy.
Add red chilli powder, coriander powder, turmeric, cumin powder, mix and sauté till ghee separates.
Add ¼ cup water and salt and mix well. Add yogurt, mix and cook for 2 minutes. Add ¼ cup fried onions and mix well.
Halve the eggs vertically and add to the pan. Add potatoes and mix gently.
Sprinkle 8-10 mint leaves. Layer the cooked rice over the masala. Drizzle saffron infused milk, sprinkle remaining fried onions, remaining ghee and remaining mint leaves, cover and cook on low heat for 5-7 minutes.
Transfer into a serving bowl, garnish with mint leaves, cashewnuts and serve hot.