Multani Anda Tahari

Ingredients

• 6 Desi eggs, boiled and peeled
• 2 cups basmati rice, soaked 20 minutes
• 2 potatoes, cubed
• 1 onion, sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp haldi (turmeric)
• 1 tsp garam masala
• 1 tsp zeera (cumin seeds)
• 3 tbsp oil or ghee
• 3 cups water
• Salt to taste
• Fresh coriander and mint
• Dahi and salad 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 and fry the onion until light golden.
3. Add ginger-garlic paste, tomatoes, red chilli and haldi; cook until the masala thickens.
4. Add potatoes and fry for 3 minutes, then add the soaked rice and mix gently.
5. Add 3 cups water and salt; bring to a boil, then lower the heat, cover and cook for 15 minutes.
6. Place the boiled eggs on top, sprinkle garam masala, cover and rest for 5 minutes.
7. Garnish with coriander and mint. Serve hot with dahi and salad.