Rice with Egg

• Long grain basmati rice- 1 1/2 cups (soaked in cold water for 15 minutes)
• Medium onion- 1 (chopped)
• Garlic- 2 cloves (crushed)
• Green chilies- 2 (finely chopped)
• Lime juice- 1 tablespoon
• Cashew nuts & raisins- 1 tablespoon
• Bay leaves- 2
• Seeds from 2 cardamom pods
• Cloves- 2
• Turmeric powder- 1/2 tsp
• Dalda or ghee- 1/4 cup
• Hard boiled eggs- 4
• Salt

Heat dalda or ghee in large heavy based pan. Add garlic, green chilies, onions, bay leaves, cardamom seeds & cloves. Fry until the onions turn golden brown. Add the washed rice. Stir fry for 10 minutes until translucent. Pour 2 1/2 cups of boiling water and add 1/2 tsp of salt and turmeric. Cover & cook for 15 minutes over low heat until the rice is soft & tender. Turn off the heat and let it stand covered for 5 more minutes or until all the liquid has been absorbed.

Fry the cashew nuts & raisins in a tsp of ghee and set aside. Cut the eggs into half lengthwise. Sprinkle with lime juice and rub slightly with salt.

Spread the rice in a serving bowl. Arrange the eggs on top of it. Garnish with fried cashew and raisins.

Serves: 3