Each grain of basmati rice, kissed by saffron's golden hue, beckons the eager palate. Succulent pieces of tender chicken, marinated to perfection, nestle amidst the tapestry of flavors, their juices melding with the rice to create a symphony of taste. With each delicate bite, a burst of complexity ensues—cumin and coriander impart earthy undertones, while cloves and cardamom weave a subtle warmth. The heat of green chili and the tang of lemon elevate the dish, creating a harmonious balance that ignites the taste buds.
Preparation:
Crush Cardamoms, Cloves, and Cinnamon
Separate Egg Yolks and Egg Whites
Heat up a pan with oil. Once warm, add 1 tbsp Ghee
Once the ghee has melted in the pan, add all of the egg whites into the pan
Fry the eggs on low heat and with a cover. Fold it onto itself.
After frying, place the eggs on a plate. Cut the eggs as if cutting an omelet down the short side.
In a new skillet, heat up more vegetable oil and ghee. Once hot, add 2 large sliced onions.
Allow the onions to caramelize. Set aside once finished.
Gravy
Add the previously crushed powders into hot oil.
Add 2 tbsp Onion Powder and 1/2 tbsp of Ginger and Garlic Pastes each.
Fry until the raw smell of ginger and garlic are gone.
Add 1 1/2 tbsp of Red Chili Powder, 1/2 tbsp Turmeric Powder, 1/2 tbsp Cumin Powder, and 1/2 tbsp Coriander Powder.
Add water and fry until the oil separates.
Optionally, add Green Chilies. Add Salt and Sugar to taste.
Finish by adding all of the coconut milk. Mix well.
Final Dish
Place the egg pieces into the gravy mixture. Carefully place in the egg yolks as well.
Maintain low heat and cover. Let it cook for 7-8 minutes.
For presentation, it is advised to place the egg whites on the sides of a bowl. Garnish with the fried onions. Serve with Paratha.
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