- Biryani Rice – ½ Kg
- Carrot – 1 Cup
- Beans – 1 Cup
- Green Chilli – 5
- Curry Leaves – 50 leaves
- Coriander leaves – 2 Table spoons (Chopped)
- Big Onion – 5
- Small Onion – 20
- Garlic – 15 Cloves
- Ginger – 1 big piece ( 4 inches long)
- Cashew Nuts – 1 Cup (Roasted)
- Pineapple Essence – 1 Teaspoon
- Cloves – 5
- Cardamom – 1 Teaspoon (Powdered)
- Cinnamon – 1 piece ( 1 inch long)
- Ghee – 4 Table spoons
- Eggs – 4
- Coconut Oil – 1 Table spoon
- Salt – To taste
- Lemon Juice – 1 Table spoon
Cook the rice adding sufficient water, Coconut Oil and salt. See that it’s not over cooked. The rice should be firm after cooking. Oil is added so that the rice doesn’t stick together. Once ready drain and keep aside.
Take a deep and big cooking pot or pan; it should be big enough to hold all the rice and vegetables. Pour ghee; add half of the chopped onion and the vegetables in, sauté for few minutes.
Break the eggs beat it a little and pour into the vegetables. Cook till firm and dry. Add Curry leaves, all the spices lemon juice, Pineapple essence and sufficient salt. Sauté for few minutes then add the cooked rice little by little and keep covered on low flame for 5 to 10 minutes see that it doesn’t get burned. Add some soya sauce if you like. This is optional. Mix the rice and vegetables together. Switch off the stove.
In the meantime in another pan add some ghee and fry rest of the onion and keep aside. Roast the cashew nuts also if not done earlier.
Empty the rice into another container and decorate with fried onion, cashew nuts and coriander leaves.
Serve hot with some Curd salad, pickle and papad. Those who like could eat the rice with some chicken roast too.
Have a great appetite. Let your family have a gala lunch. Bye… Bye… till we meet again with another experiment of mine.