Preparation Time: 20 minutes Required
Cook Time: 30 minutes Required
Total Time: 50 minutes Required
Serves: 4 Persons
- 2 cups Basmati rice
- 4 eggs
- 2 onions, finely sliced
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 2 teaspoons ginger-garlic paste
- 1/2 cup frozen peas
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
- Start by boiling the eggs. Place the eggs in a saucepan, cover with water, and bring to a boil. Let them boil for about 10 minutes. Then, remove the eggs, cool them, and peel. Cut each egg in half and set aside.
- Wash the Basmati rice and soak it in water for 30 minutes. Drain the water and set aside.
- In a large skillet, heat the cooking oil. Add the cumin seeds and let them splutter.
- Add the sliced onions and sauté until they turn golden brown.
- Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and the oil separates.
- Add the turmeric powder, red chili powder, and salt. Mix well.
- Add the frozen peas and cook for a few minutes.
- Add the yogurt and mix until well combined. Cook for a few more minutes until the oil starts to separate.
- In a separate large pot, bring water to boil. Add the soaked rice and cook until it’s 70% done. Drain the water and set the rice aside.
- In a large, heavy-bottomed pot, layer half of the partially cooked rice, followed by the egg halves and then the masala mixture. Repeat the layers.
- Sprinkle garam masala over the top layer.
- Cover the pot with a tight-fitting lid and cook on low heat for 10-15 minutes, allowing the flavors to meld and the rice to finish cooking.
- Garnish with fresh coriander leaves.
Nutrition Facts: Calories: 420 | Total Fat: 14g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 1513mg | Total Carbohydrates: 49g | Dietary Fiber: 5g | Sugar: 6g | Protein: 24g