Hard boiled eggs, peeled
Basmati rice, soaked and drained
1 1/2 cups
2 small st
Potatoes, boiled and peeled
Red chilli powder
1 1/2 tablespoons
Deep fried onions
Fresh mint leaves +a sprig for garnish
Heat 1½ tbsps ghee in a non-stick pan. Add cloves, green cardamoms and cinnamon and sauté on medium heat.
Cut onions into cubes and add. Sauté on medium heat. Cut potato into big cubes and set aside.
Heat 1½ tbsps ghee in a non stick kadai. Add turmeric powder, red chilli powder and hard boiled eggs.
Toss lightly, add salt. Cover and cook on low heat. Cut tomatoes into cubes.
Add ginger-garlic paste to the onions and sauté for ½ minute.
Add tomatoes and salt and let them cook. When the eggs are lightly browned remove them into a bowl.
Add potatoes to the kadai and cover and cook till lightly browned.
Add whole green chillies to the onion-tomato mixture and mix. Add rice, yogurt, coconut milk and mix.
Add ½ cup fried onions and mint leaves and mix. Halve eggs horizontally and add.
Add potatoes, 2¾ cups water and mix gently and let it boil on high heat.
Cover, reduce heat and cook till the rice is cooked.
Serve hot garnished with the remaining fried onions and a mint sprig.