Ingredients:
- Boiling water as required
- Namak (Salt) 1 tbs
- Zeera (Cumin seeds) 1 tsp
- Laung (Cloves) 3-4
- Darchini (Cinnamon sticks) 2
- Sabut kali mirch (Black peppercorns) 3-4
- Hari elaichi (Green cardamom) 2
- Podina (Mint leaves) 10-12
- Lemon juice 1 tbs
- Chawal (Rice) basmati ½ kg (soaked for 30 minutes)
- Ghee ½ Cup
- Badi elaichi (Black cardamom) 1
- Darchini (Cinnamon stick) 1
- Badiyan ka phool (Star anise) 2
- Sabut kali mirch (Black peppercorns) 2
- Laung (Cloves) 2
- Zeera (Cumin seeds) 1 tsp
- Tez patta (Bay leaf) 1
- Tamatar (Tomatoes) sliced 3 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hari mirch (Green chilli) crushed 1 tbs
- Pyaz (Onion) fried ½ Cup
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Garam masala powder ½ tsp
- Javitri powder (Mace powder) ¼ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Biryani masala 1 & ½ tbs
- Dahi (Yogurt) whisked 1 Cup
- Hara dhania (Fresh coriander) handful
- Podina (Mint leaves) chopped) handful
- Hari mirch (Green chilli) 2
- Safed chanay (Chickpeas) soaked & boiled 1 & ½ Cup
- Anday (Eggs) hard boiled 5-6
- Lemon juice 2 tbs
- Water ¼ Cup or as required
- Zarday ka rang (Orange food color) ¼ tsp
- Pyaz (Onion) fried
- Hara dhania (Fresh coriander) handful
- Podina (Mint leaves) handful
- Hari mirch (Green chilli) slit 2
- Lemon slices 3
- Ghee 2 tbs
Directions:
In boiling water,add salt,cumin seeds,cloves,black peppercorns,cinnamon sticks,green cardamom,mint leaves,lemon juice and rice,mix well & boil until 3/4th done then stain & set aside.
In a pot,add ghee & let it melt.
Add black cardamom,cinnamon stick,star anise,black peppercorns,cloves,cumin seeds,bay leaf & mix well.
Add tomatoes,ginger garlic paste,mix well and cook until tomatoes are soft (2-3 minutes).
Add green chilli crushed,fried onion,red chilli powder,coriander powder,salt,garam masala powder, mace powder,nutmeg powder and biryani masala,mix well & cook for a minute.
Add yogurt & mix well.
Add fresh coriander,mint leaves,green chilli,cover & cook on medium flame for 2-3 minutes.
Add boiled chickpeas,eggs,lemon juice & mix well.
Add water and mix well,cover & cook on medium flame for 4-5 minutes then cook on high flame until oil separates.
Add boiled rice,sprinkle orange food color,add fried onion,fresh coriander,mint leaves,green chilli, lemon slices and ghee,cover with kitchen cloth & lid,simmer on low flame for 15-20 minutes.
Serve with salad & raita.
Ajza:
- Boiling water as required
- Namak (Salt) 1 tbs
- Zeera (Cumin seeds) 1 tsp
- Laung (Cloves) 3-4
- Darchini (Cinnamon sticks) 2
- Sabut kali mirch (Black peppercorns) 3-4
- Hari elaichi (Green cardamom) 2
- Podina (Mint leaves) 10-12
- Lemon juice 1 tbs
- Chawal (Rice) basmati ½ kg (soaked for 30 minutes)
- Ghee ½ Cup
- Badi elaichi (Black cardamom) 1
- Darchini (Cinnamon stick) 1
- Badiyan ka phool (Star anise) 2
- Sabut kali mirch (Black peppercorns) 2
- Laung (Cloves) 2
- Zeera (Cumin seeds) 1 tsp
- Tez patta (Bay leaf) 1
- Tamatar (Tomatoes) sliced 3 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hari mirch (Green chilli) crushed 1 tbs
- Pyaz (Onion) fried ½ Cup
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Garam masala powder ½ tsp
- Javitri powder (Mace powder) ¼ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Biryani masala 1 & ½ tbs
- Dahi (Yogurt) whisked 1 Cup
- Hara dhania (Fresh coriander) handful
- Podina (Mint leaves) chopped) handful
- Hari mirch (Green chilli) 2
- Safed chanay (Chickpeas) soaked & boiled 1 & ½ Cup
- Anday (Eggs) hard boiled 5-6
- Lemon juice 2 tbs
- Water ¼ Cup or as required
- Zarday ka rang (Orange food color) ¼ tsp
- Pyaz (Onion) fried
- Hara dhania (Fresh coriander) handful
- Podina (Mint leaves) handful
- Hari mirch (Green chilli) slit 2
- Lemon slices 3
- Ghee 2 tbs
Directions:
Boiling water mein namak,zeera,laung,sabut kali mirch,darchini,hari elaichi,podina,lemon juice aur chawal dal ker ache tarhan mix karein aur ubal anay ka bad 3/4th done hunay tak boil ker lein phir strain ker ka side per rakh dein.
Pot mein ghee dal ker melt ker lein.
Badi elaichi,darchini,badiyan ka phoool,sabut kali mirch,laung,zeera aur tez paat dal ker ache tarhan mix ker lein.
Tamatar aur adrak lehsan paste dal ker ache tarhan mix karein aur tamatar naram ho janay tak paka lein (2-3 minutes).
Hari mirch crushed,fried pyaz,lal mirch powder,dhania powder,namak,garam masala powder,javitri powder,jaifil powde aur biryani masala dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Dahi dal ker ache tarhan mix ker lein.
Hara dhania,podina aur hari mirch dal ker dhak dein aur darmiyani ancch per 2-3 minutes kliya paka lein.
Boiled safed chanay aur lemon juice dal ker ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein aur dhak ker darmiyani ancch per 4-5 minutes kliya paka lein phir tez ancch per oil alag ho janay tak paka lein.
Boiled chawal,zarda ka rang,fried pyaz,hara dhania,podina,hari mirch,lemon slices aur ghee dal dein, kitchen cloth aur lid sa cover ker lein aur halki ancch per 15-20 minutes kliya dum per rakh dein.
Salad & raita ka saath serve karein.
