Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1/2 | Teacup | Ghee | for frying |
| 2 | Maund | Onions | Slice and fry |
| 4 | Medium | Potatoes | Pare and cut and fry |
| 500 | Grammes | Rice, Basmati | Stir fry |
| 6 | Piece | Cloves (spice) | For grinding |
| 1/2 | Inch | Ginger | For grinding |
| 6 | Nos | Chillies Red Dry | For grinding |
| 2 | Medium | Chillies Green | For grinding |
| Few | Coriander Leaves (Kothmeer) | For grinding | |
| 2 | Piece | Cinnamon | For grinding |
| 1/2 | Teaspoon | Pepper Corns | For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| Little | Salt | to taste | |
| 6 | Nos | Eggs | Boil, shell and cut |
Method
Heat ghee in a pan, and fry sliced onions, till they are crisp, and remove and keep aside.
In the same pan, fry sliced potatoes, and keep aside when done.
Pour a little ghee from the pan, into a rice cooking vessel and heat it again and stir rice till brown, and add hot water, till it is 1" above the rice and cook - (do not overcook).
In another vessel, heat the remaining ghee add the ground masala and brown well. Add salt to taste Add boiled eggs, shelled and cut in half. Simmer for 5 to 10 minutes.
When done, place in a vessel one layer of the egg and masala, then place on it a layer of rice, then a layer of fried potatoes and sprinkle some fried onions.
Repeat the same process, till all ingredients are over,
Cook over a very small flame, a few minutes, till moisture evaporates.
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