Hariyali Egg Curry, Jeera Rice and Onion Salad

Ingredients

• 1.5 cup Basmati Rice (Long-grain is preferred)
• 3 cup Water (For cooking the rice)
• 2 tbsp Ghee (Can be substituted with a neutral oil)
• 1.5 tsp Cumin Seeds (Also known as Jeera)
• 1 Bay Leaf (Medium-sized)
• 1 inch Cinnamon Stick
• 3 Cloves
• 2 Green Cardamom Pods (Lightly crushed to release flavor)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Rice

   • Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
   • Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
   • After soaking, drain the rice completely using the sieve and set it aside.
2. 2

   Temper the Spices (Tadka)

   • Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
   • Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
   • Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3. 3

   Sauté and Cook the Rice

   • Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
   • Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.

Ingredients

• 2 medium Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and Dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.