Egg Rice

Egg - 2 (hard boiled)
Basmati/long grained rice - 1 cup
Ghee/butter - 4 tsp
Onion - 2 nos(finely sliced)
Garlic pods - 5 nos(chopped)
Ginger - 1 piece(chopped)
Green chillies - 5
Tomato - 2
Curry leaves - (optional)
Bay leaf - 1 no
Oil - 2 tsp
Water - 2 cups
Salt - As reqd
Cashew nuts - 10 nos
Raisins- 10 nos
Coriander leaves or Mint leaves

To grind
Chilly powder - 1/2 tsp(more if required hot)
Turmeric powder - 1/4 tsp
Coriander powder - 1/4 tsp
Pepper powder - 1/4 tsp
cinnamon stick-1-inch
Fennel seeds-1-2 tsp
cardamom pods -4
Cloves-2-3
Aniseed-2


Method
Soak rice for 2 hours and drain it well.

Heat oil or ghee/butter in a pan.Add 3/4th of onion followed by salt, garlic, ginger and curry leaves and saute well.When onion turns brown, add tomato and saute till oil starts to leave the sides of the pan and add half of the ground spices and saute well.

Take a pressure cooker(any hard bottomed vessel which can be closed cooked) and add ghee to it.Add the rest of the ground spices and saute well.Add rice into the vessel when the spices starts to emit a nice flavour.Saute well.

Add onion-tomato mix, salt and egg and saute for 1 minute.Add water and allow it to boil for 5 mins until water is fully evaporated and rice is well done.(if pressure cooker wait for 1 whistle)

Take another pan and put the rest of the ghee and fry cashew nuts and raisins.Add the rest of the onions and fry it.

{ Make sure that its not over fried}

While serving, egg should be taken first and cover with rice and garnish with fried cashew nuts and raisins and fried onions and coriander leaves or mint leaves.