Basmati rice -1 cup
Onions medium size (sliced)- 2
Green chillies (sliced) – 3
Ginger garlic paste -1/2 tsp
Turmeric powder – 1/4 tsp
Pulav masala* -1/2 tsp
Salt to taste
Red chilli powder -1 1/2 tsp
Coriander leaves- 1/3 cup
Mint leaves -1/3 cup
Bay leaves -2
Oil – 4 tsp
Ghee -1 tsp
Cook basmati rice with 1tsp of oil and 2 cups of water. Cool it . Keep it aside.
Take cooked rice into a mixing bowl and add turmeric powder, salt, red chilli powder (1 tsp only) and Pulav masala.
Mix gently using wooden spatula. Keep aside for 15 minutes so the rice could absorb all the flavors.
Take a wide vessel and put it on the flame. Add 3 tbsp oil and ghee. Add bay leaves, onions and green chillies. Fry them until they became soft.
Add ginger garlic paste and fry until the raw smell is gone. Add salt and the remaining red chilli powder. Mix well.
Pour beaten eggs into the vessel. Do not disturb until the bottom layer of the egg sets slightly.
When it turns like an omelette, fold it to the middle and cut into pieces with spatula. Add marinated rice and keep mixing gently until rice perfectly blends with the egg masala.
- Take care that the grains of the cooked rice do not stick to each other after cooking.
- Tastes good when served with raita.
Cloves – 1/2 cup
Cardamon – 1/2 cup
Cinnamon – 1/2 cup
Javithri – 1/3 cup (Japathri)
Nut meg – 1/2 piece ( jajikaya)
Poppy seeds – 1/3 cup ( gasa gasalu)
Maratimogga – 1/4 cup
Put all these ingredients in a plate. Mix well.
Dry the mix in sunlight for one hour and grind into a fine powder.
Store in air tight container .