Carrot egg rice topped with pumpkin flowers

Meal in a wok. I prefer the idea. It’s can be vegetarian, vegan or non vegetarian.

Ingredients 

Basmati rice 1 cup, washed, and drained,

Pepper corns few, fennel seeds 1/2 tsp., cloves 2, cardamom 1, cinnamon stick 1.

In a pressure cooker, dry fry the spices, when aroma spreads, add the rice, salt and 21/2 cups of water. Pressure cook for a whistle. Allow to cool down. Open the cooker, spread the rice in a basin.

Carrot 4, peeled and grated,

Dried red chilli flakes 1 tbsp.,

Onion 1, ginger 1 inch piece, garlic cloves 7, all finely chopped,

Salt to taste,

Coconut oil 1 tbsp.,

Eggs 2.

Preparation 

Heat oil in a wok, drop in onion, garlic and ginger. Sauté till tender. Add the red chilli, stir fry, add carrots, sauté till tender, add salt. Break in the eggs. Stir well and add the cooked rice. Combine well. Top up with pumpkin flowers petals. ( optional). Dish is ready.

Serve hot with your favourite pickles and yogurt.