RECIPE
2 cups basmati rice boiled boiled & kept aside
4 eggs boiled & fried
2 onions chopped & fried until golden brown or use ready made fried onions
2 large potatoes cut in 4 & fried
few saffron strands soaked in 1 cup boiling water & kept aside
2 onions chopped
1⁄4 cup ghee (Clarified butter)
few cloves,Elachi (cardomom),peppercorns, cinnamon sticks 1 teaspoon jeera seed
Warm ghee (Clarified butter) add onions & dry spices. sauté until golden
Make a mixture with following
4 grated tomatoes
2 teaspoon red ginger garlic masala
2 teaspoon dana jeera powder
1 teaspoon arad (Turmeric)
2 teaspoon salt
1 teaspoon garamasala
1 teaspoon red chilli powder or according taste
1 sachet tomato paste
1⁄4 cup yoghurt / sourmilk
1 tablespoon oil
2 tablespoon lemon juice
2 fresh garlic sliced
few green chillies sliced
chopped dhania (coriander) & spring onions
Mix all the above ingredients & add to onions. Cook until oil comes to the surface. Add 1 can of tuna. Cook for 5 minutes remove from stove & empty contents in a dish.
Sprinkle some rice at the bottom of pot. Add the tuna mixture over the rice. Put potatoes in between. Sprinkle some fried onions. Cover with rest of the rice . Cover the rice with fried onions, put the egg's & sprinkle the saffron water over the rice. Steam on the stove on high for 5 minutes until sizzling then put in oven & steam for +- 30 to 45 minutes.
Serve with dhai & tomatoe sambles
Tomatoe Sambles
tomatoes
onions
green chilles
spring onions
vinegar
chop everything & mix with vinegar & salt.
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