One-pot Indian rice dish featuring a vibrant green herb paste, appealing for quick preparation and visual appeal. The aromatic combination and low technical difficulty drive viral traction; adaptable to restaurant mise-en-place simplification.
Ingredients
* 5–6 eggs, boiled & peeled
* 1 cup rice, washed & soaked for 20 minutes
* 2–3 tbsp oil
* 1 tsp cumin seeds (jeera)
* 1 cinnamon stick
* 1 black cardamom
* 1 onion, sliced
* 1 large tomato, blended into a smooth paste
* Salt to taste
* 1 tsp red chilli powder
* 1 tsp coriander powder
* ½ tsp garam masala
* 2 cups water
For the Green Paste:
* 1 bunch fresh coriander
* 1 bunch mint leaves
* 1 inch ginger
* 6–8 garlic cloves
* 2–3 green chillies
Method
1. Boil 5–6 eggs, peel them, and set them aside. Wash the rice and soak it for 20 minutes.
2. Blend the coriander, mint, ginger, garlic, and green chillies into a smooth green paste.
3. Heat oil in a kadhai. Add cumin seeds, cinnamon, and black cardamom. Sauté for a few seconds until fragrant.
4. Add the sliced onion and cook until lightly golden.
5. Add the prepared green paste and cook for 2–3 minutes.
6. Stir in the blended tomato, salt, red chilli powder, coriander powder, and garam masala. Cook until the masala releases oil.
7. Add the soaked rice and gently mix everything together.
8. Pour in 2 cups of water. Once it comes to two boils, add the boiled eggs.
9. Cover with a lid, reduce the flame to low, and cook for 10–12 minutes, or until the rice is soft and fluffy.
10. Garnish with fresh mint and coriander leaves. Serve hot with raita or salad.
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