3 cups of basmati rice or extra long grain rice.
8 boiled eggs cut in halves
3-4 onions sliced and fried
1 tsp,cumin seeds, 1 tsp black peppercorns, 2-3 bay leaves.
2 tsp red chili powder, 1 tsp turmeric, salt to taste , 1 tsp garam masala, 2 tbsp ginger garlic paste,
2 long green chillies 2 tomatoes and 2 tbsp yoghurt.
mint, coriander for garnish.
Step 1: Rinse the rice and soak in 4 cups of water for 20 minutes. Drain all the water after 20 minutes.
Step 2: Add 4 large sliced onions and sauté in 2 tbsp ghee and oil until they turn light golden brown, about 10 minutes. Take half of the onions out and reserve. Keep it aside.
Step 3: in the same Pot, add cumin seeds, black peppercorns, bay leaves and sauté for a minute. Add red chilli powder, turmeric, salt, garam masala, ginger, garlic, mint, coriander, tomatoes and yogurt. Mix well.
Step 4: Add eggs and mix, coating the eggs with the spices. Add rice over and spread it evenly. Add 2 cups of water and stir gently making sure most of the rice is under liquids.
Step5: Close the instant pot, pressure cook (on low) for 15 minutes followed by 5 minutes natural pressure release. Release the remaining pressure and open the instant pot. Layer the reserved caramelized onions and saffron milk evenly on top. Garnish with roasted cashews, almonds and raisins in ghee. Enjoy hot with a lemon wedge.
