Ingredients:
8 hard-boiled eggs
300g patna rice
2 onions, finely sliced
2 tbsp butter
3cm piece of fresh ginger, peeled and mashed
6 garlic cloves, ground to a paste
2 green chillies, mashed to a paste
2 tsp cumin seeds
1 tbsp fennel seeds
9 cloves
seeds from 6 cardamom pods
3cm length of cinnamon
2 tsp ground turmeric
coriander (cilantro) leaves
Method:
Melt the butter in a large pot and when frothing, add the onions and fry for about 6 minutes, or until nicely golden brown. Stir in 500ml water along with the cloves, cardamom and cinnamon. Cover with a tight-fitting lid and simmer gently for 10 minutes. Now add the ginger, garlic, chillies, cumin and fennel seeds. Sit the rice on top, add 500ml water and bring back to a simmer.
Whisk the turmeric to a paste with 3 tbsp water then pour into the pan. Cut the eggs in half lengthways and carefully sit on top of the rice.
Bring back to a simmer, cover with a tight-fitting lid and simmer gently for about 35 minutes, or until the rice is tender and all the water has evaporated away (the cooking time is a guide and will depend a little on the type of rice used).
When done, carefully turn the rice mixture onto a serving tray. Garnish with chopped coriander and serve accompanied by poppadoms, chutnety or pickle and Bombay duck or crisp-fried fish.
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