3 cups Basmati Rice
1 large sliced Onion
1 tbsp Ginger garlic paste
2 Eggs,lighty beaten
1 tbsp Black pepper
2 Green Cardamoms
2 Cinnamon sticks
1 tbsp Caraway seeds/Shah Zeera
3 tbsp, finely chopped Coriander
3 tbsp, finely chopped Mint
5 tbsp Canola Oil
2 1/2 tbsp Salt
1 1/2 tbsp vinegar
1 cup finely chopped vegetables (carrots, capsicums,corn and beans)
Wash the rice and soak it in surplus water for about 30 minutes.
In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt. Give it a stir, cover and let it come to a boil.
let the rice cook while stirring occasionally to make rice which has all grains separated, (not sticky rice). Alternately, use a slow-cooker if you wish Drain the rice and keep aside.
Cook the egg until just cook,turning half away.
Remove omelette from the work and set aside.Slice into small pieces.
In a large saucepan at medium heat, add 5 tablespoons oil.
Add onions and fry to golden brown,take out some onions(these are used for garnishing).
Then add ginger garlic paste. Let it splutter and fry. In a minute.
Add chopped vegetables (carrots, capsicums,corn and beans) fry few seconds.
Add the cooked rice mix well and add black pepper,vinegar and salt to taste.
Then add sliced omelette and stir until hot,mix well and remove from flame.
Garnished with fresh coriander leaves and mint leaves.