China town's very own Chinese Egg Biryani

This recipe has been pulled from an Indian Recipe in the heart of Beijing.

What do you need?

Around ¼ kilogram of Basmati Rice (Beijing folks imported this rice from India)

One cup of Desi Ghee

2 table spoons of Garam Masala (Available in Indian/Asian stores)

4 boiled eggs. Cut them into half pieces.
2 to 3 onions

1 tea spoon Cumin

1 small carrot

Around 150 grams of green peas

200 grams of chopped cauliflower

Around 100 grams of Cabbage leaves

Approximately One Fourth Inch Ginger

Ajinomoto (Recommended for good taste but not recommended for good health)

3 table spoons of corn flour

¾ cups of Water

2 table spoons of Soya Sauce

100 grams of Hakka Noodles. Cut the noodles finely. Boil it.

100 grams capsicum. Chop it finely.

50 grams of Spring Onion.

How to cook?

Boil the Basmati Rice along with the spices. Once it is almost cooked (but not fully cooked), pour it on a flat pan. Let it cool down.

Now heat the Desi Ghee and then pour in the Cumin seeds along with Onions. Add the vegetables you put aside before, and let it cook a bit. Mix this with the rice you boiled.

The making of the Manchurian Balls

Mix all the ingredients and mash them into the shape of balls. When you have made many balls, fry them.

Making of the Noodles.

Boil the Hakka Noodles. Add the Manchurian Balls in the noodles after they boil. And yeah, drain out the excess water from the Hakka Noodles. Add the eggs.

Serving

On a humongous flat plate, pour the Biryani. Press it flat. Now pour the Hakka Noodle Manchurian Balls mix on top of it. Mix it and serve it.