4 tbsp oil
2 tsp ghee (clarified butter)
2 medium size onions, chopped lengthwise
2 green chilies, roughly chopped
2 tsp garlic paste, 1 tsp ginger paste
3 tbsp tomato sauce
¼ cup coconut milk
Whole spices (3 green cardamom, 2 cinnamon sticks, 1 star anise, 3 coves, ¾ tsp cumin,)
2 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
Few saffron strands (soak in tbsp milk)
Salt to taste
2 cups basmati rice
1 bay leaf
1 large potato, cubed
4 hardboiled eggs
2 tsp lemon juice (1/2 lime)
2 pinches turmeric
Step 1: Cook rice with 6 cups water in a pot with salt, potatoes and bay leaf until 70 percent done and strain, spread on a plate and set aside potatoes separately. Soak saffron in 1-2 tbsp warm milk for few minutes.
Step 2: Shell out eggs, make slits, apply salt, turmeric, lemon and set aside.
Step 3: Heat oil in a thick bottom wok, add whole spices let it splutter, add chopped onions and fry till translucent, add green chillies, ginger garlic paste, sauté till raw aroma vanish.
Step 4: Add chili powder, coriander powder, eggs, potatoes and sauté until well coated. Add tomato sauce, coconut milk saute, cover and simmer for 3-4 minutes. Add garam masala and adjust salt and switch off.
Step 5: Take out 2/3 rd of egg masala, spread a layer of rice (half) to the same wok on the masala, then 1/3rd masala followed by rice(remaining rice) again finally with masala, add saffron, sprinkle saffron milk, ghee and seal. Transfer wok on to thick skillet and simmer for 5 minutes. Switch off and let stand for another 3 minutes. Enjoy!
As I always say spices can be adjusted based on your spice level