-
Heat oil (3 tbsp.) in a pan.
-
Add cumin seeds, green and brown cardamom,
cinnamon sticks, cloves, black pepper and the bay leaves.
-
Fry for a minute. Reduce the heat.
-
Add sliced onion, green chili, ginger garlic
paste and fry until light golden brown.
-
Add red chili powder, coriander powder, garam
masala and salt. Mix well.
-
Add rice and water. Stir well. Cover it and
cook for 20 minutes on medium heat. Slowly toss the rice upside down
once, while its getting cooked.
-
Meanwhile keep three eggs for boiling.
-
Take the remaining three eggs and beat in a
bowl. Add salt to it and beat again.
-
Heat oil (1 tbsp.) in a pan. Pour the beaten
eggs. Continuously stir it and cook until golden brown.
-
Cut the boiled eggs into rings (thin slices).
Arrange in the corners of the serving dish plate.
-
Once you are done with the rice, add the
scrambled eggs to the rice and slowly mix it taking care that you do
not break the rice grains.
-
Put the rice in the centre of the serving
plate.
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Garnish with coriander leaves and serve hot.
