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Basmati rice – 1 ½ cup
Shahi jeera – 1/2 tsp
Cardamoms / Elaichi – 3 no’s
Egg – 3 + 1 (three boiled egg and 1 egg to prepare gravy)
Onion – 3 medium thinly sliced
Bay leaf – 1
Star anise – 1
Black Cardamom – 1
Fennel seeds – 1/4 tsp
Clove – 3 no’s
Cinnamon – 2 no’s
Fresh ginger garlic paste – 1 tbs
Green chilli – 1
Garam masala powder – 1/2 tsp
Chilly powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Yogurt – 3/4 cup
Mint leaves – 1 small bunch chopped
Coriander – 1 small bunch chopped
Few Saffron strands
Lukewarm milk – 3 to 4 tbs (to soak saffron strands)
Salt
Oil/ghee
Rinse basmati rice in water, soak it for 20 to 25 min.
Boil 3 eggs in water in a vessel by adding water to boil. Remove the shell of the boiled egg make piers on it with a fork and set aside.
Heat oil in a pan, add thinly sliced onion and fry until brown and set aside separately.
Boil 6 cup of water in a vessel, add cardamom, shah jeera and little salt, when it begins to boil add soaked and drained rice into it, cook until it is done.
Ensure that rice is cooked, drain the rice to a colander.
Keep all the ingredients ready to start.
Heat a pan by adding oil/ghee in it, when oil is hot add bay leaf, star anise, clove, cinnamon, fry for a while, add slit green chilly, ginger, garlic paste fry until you get a fresh aroma, add all the dry spices together, fry for a while (take care not to burn or over roast any ingredients as it spoils the taste of the dish always cook in a medium low flame.)
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