← Nouns Cooking · Indian

Ingredients

• 400 g Basmati rice, rinsed and soaked for 20 minutes
• 6 eggs, hard-boiled and peeled
• ¼ tsp ground turmeric, for the eggs
• ¼ tsp chilli powder, for the eggs
• 3 tbsp ghee or oil
• 1 Bay leaves
• 1 4 cm cinnamon stick
• 3 green cardamom pods
• 3 Cloves
• 1 Star anise
• 2 Onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 2 Green chilli, slit
• 2 Tomato, chopped
• 1½ tsp Chilli powder
• ½ tsp Ground turmeric
• 2 tsp Ground coriander
• 1½ tsp Garam masala
• 120 g Plain yogurt, whisked
• 1 handful Mint, chopped
• 1 handful Coriander (cilantro), chopped
• 700 ml hot water
• 2 tsp Salt
• ½ lemon, juiced

Method

1. Prick the boiled eggs all over with a fork and rub with the turmeric and chilli. Heat 1 tbsp of the ghee in a heavy pot and fry the eggs for 2–3 min, rolling them, until blistered and golden. Lift out.
2. Add the rest of the ghee and the whole spices and fry for 30 seconds. Add the onions and fry for 10–12 min until golden brown.
3. Stir in the ginger-garlic paste and green chillies for 1 minute, then the tomatoes. Cook for 4–5 min until soft and pulpy.
4. Lower the heat, add the chilli powder, turmeric, coriander and 1 tsp garam masala, then stir in the yogurt, half the mint and half the coriander. Cook for 3 min until thick.
5. Add the drained rice and stir gently for 1 minute to coat. Pour in the hot water and salt, bring to the boil and cook uncovered for 4–5 min until the water drops below the rice.
6. Push the eggs into the rice, sprinkle over the rest of the garam masala, herbs and the lemon juice. Cover tightly and cook on the lowest heat for 15 min, then rest off the heat for 10 min before fluffing gently.

Tips

• Cool leftovers quickly and refrigerate within 1 hour.
• Contains egg and dairy; oil and coconut yogurt make it dairy-free.

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry My Food Story Padhuskitchen