Name: Quick veggie-eggie rice recipe by Lopamudra Dey at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3
Ingredients: Basmati rice - 500 gm; Cauliflower- 1 (small); Beans - 150 gm; Carrot - 200 gm; Eggs- 6; Cumin seeds - 2 teaspoons; Cinnamon- 2 sticks; Cloves - 6; Star anise - 2; Nutmeg powder (jaiphol) - 1/2 teaspoon; Mace (javitri) - 2 flowers; Bay leaf (Tejpata) - 2 leaves; Garam masala - 3 teaspoons; Cumin powder - 2 teaspoons; Turmeric powder - 2 teaspoons; Red chilly powder - 1 teaspoon; Ginger paste - 1 teaspoon; Onion - 1 big (for beresta), 2 big; Tomato - 1 medium; Salt to taste; Sugar - 1 and 1/2 tablespoonfuls; Refined oil - 3 tablespoons; Ghee - 1 tablespoon; Rose water - 1/2 teaspoon; Kewra water - 1/2 teaspoon; Saffron food color (optional)

Ingredients Serving: 3

Basmati rice - 500 gm
Cauliflower- 1 (small)
Beans - 150 gm
Carrot - 200 gm
Eggs- 6
Cumin seeds - 2 teaspoons
Cinnamon- 2 sticks
Cloves - 6
Star anise - 2
Nutmeg powder (jaiphol) - 1/2 teaspoon
Mace (javitri) - 2 flowers
Bay leaf (Tejpata) - 2 leaves
Garam masala - 3 teaspoons
Cumin powder - 2 teaspoons
Turmeric powder - 2 teaspoons
Red chilly powder - 1 teaspoon
Ginger paste - 1 teaspoon
Onion - 1 big (for beresta), 2 big
Tomato - 1 medium
Salt to taste
Sugar - 1 and 1/2 tablespoonfuls
Refined oil - 3 tablespoons
Ghee - 1 tablespoon
Rose water - 1/2 teaspoon
Kewra water - 1/2 teaspoon
Saffron food color (optional)

Instructions

1. Soak the basmati rice for 30 min
2. Cut the veggies into small pieces
3. Boil the cauliflower for 7 minutes with pinch of salt and turmeric
4. Boil the eggs, peel them and swallow fry with a pinch of salt and turmeric and keep them aside
5. In a bottom heavy pan, pour 1 and 1/2 tablespoon of oil, when sufficiently hot add half of the cumin seeds, half of the whole garam masala (cloves, cinnamon, cardamom) and fry for 1 min
6. Then add the finely sliced onion and fry till golden brown
7. Add ginger paste and saute for 5 min. Then add the turmeric powder, cumin powder and half of the garam masala powder. Saute for 10 min in low flame. Add little water if required
8. When the masala starts leaving oil, add tomato and the other veggies. Add salt and pinch of sugar. Cover the pan and cook for 15 min
9. Meanwhile boil the soaked rice with bay leaf, remaining cumin seeds, mace, nutmeg, star anise and 2 pinches of salt
10. Cook the rice till 80% done and drain the water out
11. Check the tenderness and consistency of the veg gravy and adjust the salt as required
12. For the beresta, crisp fry the onion slices and keep them aside
13. In a heavy bottom container, layer the rice and veggie gravy alternately and in each layer add some salt, sugar, garam masala and food color
14. Top up the final layer with the stir-fried eggs, onion beresta, ghee, rose water and kewra water
15. Cover the vessel and cook in low flames for 7 minutes
16. Serve hot with salad

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