Anda Yakhni Pulao

Ingredients

• 6 Desi eggs, boiled and peeled
• 2 cups basmati rice, soaked 20 minutes
• 1 onion, sliced
• 1 tbsp ginger-garlic paste
• 2 bay leaves
• 4 green cardamom
• 1 black cardamom
• 1 inch cinnamon stick
• 1 tsp zeera (cumin seeds)
• 1 tsp coriander seeds
• 1 tsp salt
• 3 tbsp oil or ghee
• 3 cups water
• Fresh coriander and mint
• Lemon wedges and raita to serve

Method

1. Boil the eggs for 10 minutes, cool and peel. Soak the rice for 20 minutes and drain.
2. Heat oil, add zeera, bay leaves, cardamom, cinnamon and coriander seeds; fry for 30 seconds.
3. Add the onion and fry until light golden, then add ginger-garlic paste.
4. Add 3 cups water and salt; bring to a boil and simmer for 5 minutes to make the yakhni.
5. Add the soaked rice, stir once and cook on medium heat until the water is almost absorbed.
6. Place the boiled eggs on top, cover tightly and cook on low heat (dum) for 12 minutes.
7. Garnish with coriander and mint. Serve hot with lemon wedges and raita.