Ingredients:
- Basmati rice-2 cup
- Egg-5 beaten (for polao)
- Egg-2 hard boiled(for garnish)
- Tomato-3 medium(chopped)
- Onion-3 medium(chopped)
- Green chili-5 (whole)
- Red chili powder-1 ts
- Cumin powder-1 ts
- Ginger paste-1 Tbs
- Garlic paste-1 Tbs
- Cardamom-4/5 pieces
- Cinnamon stick-2 pieces
- Bay leave-3 pieces
- Nutmeg powder-1/2 ts
- Coconut milk-2 cup
- Food color-1 pinch(dissolve with 2 Tbs water)
- Ghee-2 Tbs
- Oil- 2ts
- Salt-1 and 1/2 ts or according to your taste
- Water-around 3 cup
- Wash rice and drain water.
- Heat oil in a pan. Saute 1/3 chopped onion. Whisk egg with 1/4 ts
salt. Add the whisk egg to the onion and make scrambled. Remove from the
pan and keep aside.
- Heat ghee in a deep bottom pan. Add bay leaves, cinnamon and cardamom. Stir for a while. Add 2/3 onion and fry until it turns light golden. Add ginger and garlic paste, tomato, salt, all powder ingredients and coconut milk, and stir it until oil separate. Then add rice and mix it carefully with the gravy around 5 minutes.
- Add 3 cup hot water,stir. When it start to boil, cover the pan with lid. When the rice is almost done add scrambled egg,toss gently. Add food color and keep it in a very low heat.(If needed you can add little hot water to the rice)
- Cook until the rice gets well cooked.
- Slice the hard boiled egg. Garnish and serve.(before serve mix gently)
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