Ingredients
The following ingredients have 4 Servings
- 1 cup basmati rice
- 2 tablespoons oil or ghee
- 5 cardamom pods
- 4 whole cloves
- 2 bay leaf
- ½ cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 2 tablespoons oil
- 1 onion (thinly sliced)
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 ½ teaspoons salt
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- ½ teaspoon garam masala
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne (adjust to taste)
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 tomato (diced)
- 1 cup water
- 6 eggs
- Cilantro leaves (chopped)
- Mint leaves (chopped)
- Ghee coated cashews and raisins (optional*)
Instruction
- Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
- Press the sauté button and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once the cumin seeds brown, add the onions. Stir-fry for 5-7 minutes, or until the onions begin to brown.
- Add the garlic, ginger, ground spices and stir, then add the tomato and cook for 2-3 minutes, or until it softens a bit.
- Add rice and water to the pot, then place a trivet or steamer basket into the pot (on top of the rice). Place the eggs on the trivet or steamer basket.
- Secure the lid, close the pressure valve, and cook for 10 minutes at high pressure.
- Quick-release pressure.
- Remove the steamer basket and the eggs from the pot. Place the eggs into a bowl of ice-cold water for 5 minutes. Peel the eggs.
- Optional step: at this point, you can fry the eggs in a pan on the stovetop to give the eggs a bit more flavor and color. To do this, heat 1 tablespoon of oil in a pan, add the eggs, and sprinkle a pinch of paprika, cayenne, turmeric, and salt on the eggs.
- Place the peeled eggs back into the cooked rice and mix well. Garnish with cilantro, mint, and ghee-coated cashews and raisins if using.
