Ingredients
Scale
- 4 hard-boiled eggs
- 3 cups of leftover rice alt. 1.5 cups of uncooked basmati rice
- 2 each of cardamom, cloves, bayleaf and cinnamon
- Water,as required
- 1 tablespoon ghee
- A tablespoon each of Cashews, Raisins
- 1/2 cup finely sliced onion
- A handful of finely chopped coriander leaves, mint leaves
- Pomegranate seeds, for garnish
Instructions
- Heat the leftover rice in 1 /4 cup of water, cardamom, cinnamon, cloves and bay leaf. Remove to a bowl, fluff it gently with a fork and let it cool down completely.
- If you don't have leftover rice, cook rice along with the spices until half done. Add a little salt and oil too so that the grains don't stick to each other. Remove to a bowl, fluff it gently with a fork.
- In a pan, heat a tablespoon of ghee and roast the dried fruits, and onion.
- To the same ghee, add a pinch of chili powder. Slice the hard-boiled eggs in half and roast until golden brown. Remove and keep aside.
- Prepare the Egg Roast by following the recipe mentioned here.
- Layer it with cooked rice, fried eggs, fried onion, coriander leaves, mint leaves, fried dried fruits, and pomegranate seeds.
- Cover with a lid and simmer for about five minutes.
- Serve hot with raita, pickle, and pappad.
Notes
Egg Roast is an excellent side for rotis, appams and idiyappams.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 3