35mins. Serves 2. GF.
- 3 Sunny Queen Organic Eggs
- 1 cup basmati rice
- 1 large brown or white onion
- 12 cashew nuts, unsalted
- 2 small green chillies
- 1 tsp ginger, minced
- 1 tsp garlic, crushed
- 1 small handful fresh coriander leaves, roughly chopped
- 1 small handful mint leaves, roughly chopped
- 4 tbs natural yoghurt
- 2 tbs fried onions
- 1/4 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp Biryani Masala powder
- 1 tsp Garam Masala powder
- 1/2 tsp red chilli powder
- 2 tbs peanut oil
- 2 tbs ghee (clarified butter)
- 1 pinch cinnamon powder
- 1 whole cardamom pod
- 2 whole cloves
- 1 tsp caraway seeds
Step 1: Wash and soak basmati rice in water for up to 1 hour. Drain and set aside.
Step 2: Heat the oil and ghee and add the cinnamon, cardamom, cloves and caraway seeds. After a couple of minutes, add the onion and sauté until it turns golden brown.
Step 3: Add cashew nuts, green chilies, ginger, garlic and sauté for 2 minutes.
Step 4: Add mint and coriander leaves, chilli powder, turmeric powder, biryani masala powder, garam masala powder and sauté well on medium flame for a further 2 minutes.
Step 5: Add the yoghurt and cook for 3-4 minutes, then add fried onions and mix well.
Step 6: Add 1 1/2 cups of water, adding the basmati rice once the mixture is boiling.
Step 7: Cook covered until rice is done, then reduce the heat to low and cook covered for another 5 minutes or until all the water is absorbed.
Step 8: Hard-boil and peel two of the eggs. In a bowl, break the third egg, add chilli powder and mix well. Make 3-4 lengthwise slits on the boiled eggs and coat in the egg mixture.
Step 9: Heat a teaspoon of oil and add the mixture along with the coated boiled eggs. Add finely chopped coriander leaves and cook until the mixture scrambles. Add the hard-boiled eggs and the egg scramble to the rice and mix well gently.
Step 10: Serve warm with naan bread.