Champaran style Egg Curry Spicy Bihari Egg Curry Onion Pulao bonus recipe

Ingredients

• 3 no. medium Onions, grated
• 1 inch Ginger (peeled & grated)
• 2 no. Green chilies (less spicy & roughly torn)
• 2 no. whole Garlic
• 1 ½ tbsp Oil
• Salt to taste
• ¾ cup Curd, beaten, curd (yogurt) 1 tbsp Degi red chili powder
• ½ tsp Turmeric powder
• 1 heaped tbsp Coriander powder
• 1 tsp Cumin powder
• 2 tbsp Mustard oil
• ¼ tsp Fenugreek seeds, methi dana
• 2 no. Black cardamom, Badi Elaichi
• 2 no. Cloves
• 2 no. Bay leaf
• 2 medium Potato (with skin & diced)
• 5 no. Eggs (hard boiled)
• 3-4 tbsp Mustard oil
• Marinated Eggs
• 1 cup Water
• 2-3 tsp Prepared Masala, Prepared Masala
• 1 tbsp Tender coriander stems, chopped
• ¼ cup Oil (for seasoning handi) Oil
• ¼ cup Oil (for seasoning handi) Oil
• 1 tbsp Ghee
• 2 tsp Oil
• 1 medium Onions, sliced
• ¼ tsp Fenugreek seeds, methi dana
• 2 no. Bay leaf
• 2 cup Water
• Salt to taste
• 2 cup Sella basmati rice (soaked for 20 min)
• 4-5 no. Green cardamom
• 3-4 no. Cloves
• ½ tbsp Black peppercorns
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 1 no. Mace
• 1 tsp Coriander seeds
• Salt to taste
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add onions, ginger, green chilies, whole garlic, oil, salt to taste, curd, degi red chili powder, turmeric powder, coriander powder, cumin powder, mustard oil and mix it well.
2. Add dry fenugreek seeds, black cardamom, cloves, bay leaf, potato, eggs and marinate it well.
3. Keep it aside for further use.
4. In a handi, heat mustard oil until smoky, add marinated eggs, seal edges with the dough and cover it with the lid.
5. Cook it for 20-25 minutes on a low to medium flame until cooked well.
6. Open the lid, sprinkle prepared masala, tender coriander stems and cook it for a minute.
7. Transfer it to a serving dish along with prepared pulao and garnish it with coriander sprig.
8. Serve hot.
9. In a handi, heat oil, ghee, add onions and saute it until translucent.
10. Add dry fenugreek seeds, bay leaf and cook it until golden brown color.
11. Add water, salt to taste and get a quick boil.
12. Add sella basmati rice and cook it for 8-10 minutes on low flame.
13. Transfer to a serving dish along with prepared egg curry and garnish it with coriander sprig.
14. Serve hot.
15. In a bowl, add green cardamom, cloves, black peppercorns, cumin seeds, mace, coriander seeds, salt to taste.
16. Transfer it into a mixer grinder jar and grind it into fine powder.
17. Keep it aside for further use.