- Eggs, boiled peeled and slashed 5
- Basmati rice, parboiled 1 1/2 cups
- Ghee 3 tablespoons
- Green cardamoms 5-6
- Cinnamon 1 inch stick
- Black peppercorns 15-20
- Cloves 4-5
- Bay leaves 2
- Onions, finely sliced 2 medium
- Tomatoes, finely chopped 2 medium
- Ginger - garlic paste 1 tablespoon
- Red chilli powder 1 teaspoon
- Turmeric powder 1/4 teaspoon
- Ginger, cut into thin strips 2 inch piece
- Green chillies, slit 3
- Salt to taste
- Yogurt 1/2 cup
- Deep fried onions 1 cup
- Fresh mint leaves, chopped 50-60 for garnishing
- Fresh coriander leaves, finely chopped 2 tablespoons
- Juice of 1 lemon
- Green cardamom powder a pinch
- Garam masala powder 1 teaspoon
- Eggs 2
- Red chilli powder 1/4 teaspoon
- Oil 1 teaspoon
- Turmeric powder 1/4 teaspoon
- Salt a pinch
Method:
- Heat 2 tbsps ghee in a non stick handi.
- Add green cardamoms, cinnamon, black peppercorns, cloves and bay leaves and saute till fragrant.
- Add onions and saute till golden. Add tomatoes, ginger-garlic paste and saute till the tomatoes are puply.
- Add red chilli powder, turmeric powder,ginger green chillies and salt and saute.
- Add yogurt,half the fried onion,25-30 mint leaves,1tbsp coriander leaves, lemon juice and eggs.
- Add 1/2 cup water and mix well.
- For the omelette, heat oil in a non stick pan.
- Break eggs in a bowl, add red chilli powder, turmeric powder, salt and whisk well.
- Pour into the pan, rotate it to spread the mixture evenly and cook till done.
- Spread a layer of rice over the eggs curry in the handi, place the omelette over it, sprinkle remaining coriander leaves and mint leaves over it.
- Spread the remaining deep fried onion and rice over it.
- Sprinkle green cardamom powder and drizzle the remaining ghee all around.
- Cover and cook on high heat for 5 mintues.
- Lower the heat and cook for 4-5 mintues.
- Transfer into a serving bowl,garnish with mint leaves and serve hot.
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