29 September 2015,14:50 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Boil the rice with cloves, bay leaves, cinnamon, cardamoms with 1 teaspoon oil and a little salt with water 1 inch above the surface of rice.
  • When done, make sure that the rice have fully absorbed the water and each grain should stand out separately.
  • Cut 6 hard-boiled eggs horizontally into half. Heat 1 tablespoon of oil in a non-stick pan and lightly fry the hard-boiled eggs.
  • Sprinkle a little salt and garam masala over the eggs while frying. Remove and set aside. Slice the remaining eggs into rounds and reserve.
  • Add half a cup of water to the tomatoes and cook for about 5 minutes. When cool, churn in a mixer and strain to get tomato puree. Set aside.
  • Heat the ghee-oil mixture and add the ground paste. Fry for about 2 minutes.
  • Add the tomato puree and salt and fry for 5 minutes till the oil starts to surface. Add the lightly fried eggs to the tomato mixture and mix gently.
  • Take a heavy bottomed pan and smear with oil. Spread half the quantity of rice. Place the hard-boiled egg mixture over the rice and cover with balance rice.
  • Sprinkle a little water and one tablespoon ghee. Cover and cook on medium flame for 5 minutes or until steaming hot. Garnish with egg slices and fried onions and serve hot.


  • 250 grams long grain rice
  • 9 hard-boiled eggs
  • 220 grams tomatoes, roughly chopped
  • 1 teaspoon Cooking oil
  • A pinch of garam masala
  • 2 bay leaves
  • 2 green cardamoms
  • 2 cloves 
  • 1 inch cinnamon stick 

Ground to a paste

  • 50 grams onions, finely sliced and fried to a golden brown 
  • 50 ml ghee-oil, mixed
  • 2 tablespoon Cooking oil
  • 2 inch piece ginger 
  • 9 garlic cloves
  • 6 green chillies
  • 1 tablespoon ghee 
  • Salt, to taste

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